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Orange Cranberry cake with a crumble top drizzled with a simple icing
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5 from 4 votes

Cranberry Cake

A tender and flavorful orange scented Cranberry Cake with a crumble topping and sweet orange glaze.
Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: cake, cranberry
Servings: 8 slices
Calories: 551kcal
Author: Tricia


For the crumble topping:

  • 4 tablespoons unsalted butter, melted (2-ounces or 57g)
  • ¾ cup all-purpose flour (103g)
  • cup granulated sugar (74g)
  • 1 tablespoon orange juice
  • zest of 1 orange

For the cake:

  • 2 cups all-purpose flour (262g)
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ cup unsalted butter, room temperature (4-ounces or 113g)
  • 1 cup granulated sugar (210g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • zest of 1 orange
  • 2 tablespoons fresh orange juice
  • 1 cup sour cream
  • 1 ¼ cups cranberries, thawed if frozen (120g or 4 ¼ ounces)

For the orange glaze:

  • ½ cup powdered sugar (53g)
  • 2 teaspoons fresh orange juice


  • Preheat oven to 350°F. Lightly grease and flour a 9-inch springform pan; set aside.

To prepare the crumble topping:

  • Melt butter in a small bowl. Add the flour, sugar, orange juice and zest. Mix with a fork to combine. Refrigerate until needed.

To prepare the cake:

  • In a small bowl whisk together 2 cups of flour, salt, baking powder and baking soda. Set aside.
  • In a large mixing bowl combine the butter and granulated sugar. Using an electric mixer beat on medium speed for 3-4 minutes, scraping down the sides as needed, until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Add the vanilla, orange zest and orange juice. Blend just until combined.
  • Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add ⅓ of the sour cream and blend until smooth. Repeat adding ½ of the remaining flour and ½ the sour cream until both are incorporated. Add the remaining flour, and beat to incorporate and finally add the remaining sour cream.
  • Pour the batter into the prepared pan and spread evenly using an offset spatula. Sprinkle with cranberries, then the crumble topping. Bake for 45-55 minutes or until a skewer inserted in the center comes out almost clean, moist crumbs are okay but no wet batter.
  • Cool the cake in the pan for 15 minutes. Remove the sides of the pan and transfer to a wire rack. Cool for another 15-30 minutes before adding the orange glaze. Serve slightly warm or cooled.

To prepare the orange glaze:

  • Whisk the glaze ingredients together and drizzle over the top of the cake. Enjoy


  • Sprinkle the cake with powdered sugar in place of the orange glaze if desired.
  • Cranberries may be fresh or frozen. Be sure they are dry.
  • Cake will keep at room temperature for 3 days or up to 5 if chilled.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 551kcal | Carbohydrates: 78g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 355mg | Potassium: 138mg | Fiber: 2g | Sugar: 43g | Vitamin A: 794IU | Vitamin C: 6mg | Calcium: 125mg | Iron: 2mg