This easy orange cranberry cake is all about festive spirit! It’s bright and bejeweled, and I can’t overstate how amazing your kitchen will smell when you put it into the oven.
Packed with juicy cranberries, a hint of warm spices, and a zesty orange flavor, orange cranberry cake is a welcome addition to your holiday table or a simple treat to enjoy with a cup of tea. Use frozen, fresh or dried cranberries; whatever you go with, the cake offers a moist crumb and a balance of sweet and tart that’s hard to resist. It’s topped with a buttery cinnamon-flecked crumble for the perfect finishing touch.
What’s to love about this cake
This orange cranberry cake is the best cake to bake when you want something festive yet easy. The combination of fresh orange zest, tart cranberries, and a moist crumb creates a bake that’s both flavorful and versatile. Serve it at your holiday table, gift it to friends, or keep it as a treat for yourself.
- Fresh orange zest and juice infuse the cake with a bright, citrusy aroma.
- Juicy cranberries add a tartness that balances the sweetness of the cake.
- A crumble topping gives a delightful texture and spice.
- It’s adaptable! Swap fresh cranberries for dried cranberries or experiment with nuts for added crunch.
Ingredients for orange cranberry cake with crumble topping
This easy cranberry orange cake uses simple ingredients you likely have on hand, plus fresh oranges and cranberries to give it that holiday flair.
- For the crumble topping: All-purpose flour, granulated sugar, cold unsalted butter, cinnamon, and ginger create a buttery and slightly spiced topping.
- For the cake: A mix of dry ingredients (flour, baking soda, cinnamon, ginger, and salt) and wet ingredients (brown sugar, vegetable oil, whole milk, and fresh orange juice) form the base. Juicy cranberries and chopped nuts are folded into the batter for extra texture.
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Step-by-step instructions
This orange cranberry cake comes together with minimal fuss, making it perfect for bakers of any skill level. Here’s how to achieve the best results:
- Prepare the crumble topping: Combine the dry ingredients in a medium bowl, then rub in the cold butter until you have a crumbly texture. Chill this mixture while you make the cake batter.
- Mix the dry ingredients: In a large bowl, sift together the flour, baking soda, spices, and salt. This ensures even distribution of the spices and leavening agents.
- Combine the wet ingredients: Whisk together the egg, brown sugar, granulated sugar, milk, vegetable oil, vanilla extract, fresh orange zest, and half the orange juice in a separate bowl. The mixture should be smooth and well combined.
- Make the cake batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix to maintain a moist crumb. Fold in the cranberries and nuts if using.
- Assemble the cake: Pour batter into a prepared pan, smoothing the top. Sprinkle the chilled crumble evenly over the top of the cake, pressing it down lightly to help it stick.
- Bake: Place the loaf pan in a preheated oven and bake until a skewer inserted into the center comes out clean. For a regular oven, baking time is 50-60 minutes; in a combi steam oven, it’s about 40-45 minutes.
Orange cranberry cake tips for baking success
- Use fresh or frozen cranberries for their tartness. If you can’t get those, dried cranberries soaked in warm water for 20 minutes are a great alternative.
- To ensure a moist crumb, avoid overmixing the cake batter.
- For even baking, use a loaf pan or a Bundt pan, and don’t forget to grease the pan very well. A round or square cake pan isn’t great here, as it takes too long for the center of the batter to cook through before the edges get dry.
- Store leftover cake in an airtight container at room temperature for up to two days. To enjoy later, freeze individual slices well wrapped.
Orange cranberry cake variations and serving suggestions
This easy cranberry orange cake is versatile. Here are some ideas to make it your own:
- Make it a bundt cake: The batter works beautifully in a bundt pan, creating a stunning presentation for your holiday table. I’d recommend making a 1 1/2 quantity of the batter to fill an 8-10 cup bundt pan, and skipping the crumble.
- Try other nuts: Walnuts or pistachios add crunch and flavor as an alternative to pecans.
- Skip the crumble: If you prefer a simpler bake, omit the crumble topping and dust the cooled cake with powdered sugar instead.
- Serve with cranberry sauce: A dollop of homemade cranberry sauce on the side complements the tartness of the cranberries in the cake.
With its vibrant orange flavor, tart cranberries, and warming spices, this cake is tailor-made for the holiday season. It’s easy to transport, making it ideal for holiday gatherings or a festive cookie and cake exchange. Plus, the combination of juicy cranberries and fresh orange zest feels like the perfect nod to Christmas traditions.
This orange cranberry cake with crumble topping is more than just a dessert—it’s a seasonal treat bursting with flavor and charm. Whether you’re baking it for a special occasion or simply indulging in some holiday baking, it’s a recipe that promises smiles and compliments. Grab your fresh oranges, whip up that cake batter, and let the tartness of the cranberries and gentle, warming spices bring a little extra joy to your holiday season.
Easy Orange Cranberry Cake with Cinnamon Crumble Top
Ingredients
Crumble topping
- 1/2 cup all-purpose flour plain flour
- 1/4 cup granulated sugar
- 1/2 tsp fine salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 4 Tbsp unsalted butter cold and cubed
Cake
- 2 cups all-purpose flour plain flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 1 egg large, room temperature
- 1/2 cup brown sugar lightly packed
- 1/2 cup granulated sugar
- 3/4 cup whole milk full fat milk
- 1/3 cup vegetable oil or other neutral flavored oil
- 1 tsp vanilla extract or vanilla paste
- 1/2 orange zested and juiced (use the whole thing if you like it orangey)
- 1 cup frozen cranberries do not thaw; you can use fresh if available
- 2/3 cup pecans or walnuts, roughly chopped, optional
Instructions
- For regular ovens: preheat to 350°F/180°C. Grease a 9×5 inch (23x13cm) loaf pan with nonstick spray, or line with silicone paper.
- For combi steam ovens: preheat oven to Combi Steam, 350°F/180°C, 30% (low) humidity. Grease a 9×5 inch (23x13cm) loaf pan with nonstick spray, or line with silicone paper.
- Make the crumble. Mix the flour, sugar, salt, cinnamon and ginger together in a medium bowl. Rub in the cold butter with a pastry cutter or your fingertips, until the mixture resembles pea-size crumbs. Set the mixture aside in the fridge until you're ready to use it.1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 tsp fine salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 4 Tbsp unsalted butter
- Make the cake batter. Mix the flour, baking soda, spices and salt together in a large bowl.2 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp salt
- Whisk the egg, brown sugar, and granulated sugar together in another bowl until combined. Add in the milk, oil, vanilla, orange zest and half of the orange juice.1 egg, 1/2 cup brown sugar, 1/2 cup granulated sugar, 3/4 cup whole milk, 1/3 cup vegetable oil, 1 tsp vanilla extract, 1/2 orange
- Pour the wet ingredients into the dry ingredients, then stir to completely combine. Don't overmix, stop as soon as everything comes together. Fold in the cranberries and nuts (if using).1 cup frozen cranberries, 2/3 cup pecans
- Pour the batter into your prepared loaf pan. Top evenly with the crumble, pressing it down very gently into the top of the cake so it sticks.
- Bake until the cake tests clean in the center; about 50 minutes to an hour for regular oven, and 40-45 minutes for steam oven. Your baking times will vary depending on your oven.
- Cool bread completely in the pan, then turn out.
- Serve in thick slices; the cake is best eaten on the day it's made but will keep for a couple of days, covered, at room temperature. After that, freeze slices, well wrapped, for up to a couple of months.
Notes
- The photographed version of this cake was made with one and a half quantities of batter, for a very high-rise loaf. Feel free to do the same if you like. Note that in this scenario I used 2 eggs instead of 1 1/2 (because who wants to use half an egg!), and cut down the additional milk by a couple of tablespoons. The baking time will increase by around 15 minutes.
- The cake is best eaten on the day it’s made but will keep for a couple of days, covered, at room temperature. After that, freeze slices, well wrapped, for up to a couple of months.
- Cranberries: 3/4 cup dried cranberries may be used instead of fresh/frozen. I like to soak them in warm water for about 20 minutes before adding them to the recipe; drain off the water before adding the cranberries to the batter.
