Cranberry Orange Crumb Cake

Cranberry orange crumb cake with tangy yogurt, fresh citrus, and a buttery streusel topping, baked until golden and tender in about an hour.

Prep: 20 min · Cook: 45 min · Yield: 10 · Method: Oven

Ingredients

• 2.25 cups all-purpose flour
• 1 cup fresh cranberries
• 1 medium orange
• 0.75 cup granulated sugar
• 0.5 cup unsalted butter
• 0.5 cup plain yogurt
• 2 large eggs
• 1.5 teaspoons baking powder
• 0.25 teaspoon baking soda
• 0.5 teaspoon salt
• 0.33 cup brown sugar

Cooking instructions

1. Heat the oven to 350°F. Grease and line a 9-inch square baking pan with parchment. (about 10 min) — 350°F
2. Zest the orange, then cut it in half and squeeze 2 tablespoons of juice. Rinse the cranberries and pat them dry. (about 5 min)
3. Melt 6 tablespoons butter and let it cool slightly. Stir in the brown sugar, 1/2 cup flour, and a pinch of salt until coarse crumbs form. (about 5 min)
4. Whisk the remaining 1 1/2 cups flour with the baking powder, baking soda, and 1/2 teaspoon salt. (about 2 min)
5. Whisk the remaining 2 tablespoons softened butter with the granulated sugar and orange zest. Beat in the eggs one at a time, then stir in the yogurt and orange juice. (about 5 min)
6. Fold the dry ingredients into the wet mixture just until combined, then fold in the cranberries. Spread the batter in the pan and scatter the crumbs over the top. (about 5 min)
7. Bake until the top is golden and a tester inserted in the center comes out clean, 42 to 48 minutes. (about 45 min) — 350°F
8. Rest the cake in the pan for 20 minutes, then lift it out and cool completely before slicing. (about 20 min)