Go Back
Cranberry Cake with Fresh Cranberries
Print Recipe
5 from 7 votes

Cranberry Cake with Vanilla Streusel

This cake is a delicious combination of fresh cranberries and orange zest. The vanilla streusel adds a nice crunch to the top. It is perfect for breakfast or an after dinner treat.
Prep Time25 mins
Cook Time45 mins
Cooling30 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Servings: 9 servings
Calories: 545kcal

Ingredients

For the Cake Pan

  • 1 tablespoon unsalted butter melted

Vanilla Streusel

  • 1 cup (141 grams) all-purpose flour
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup (50 grams) dark brown sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup (113 grams) unsalted butter melted
  • 1 tablespoon pure vanilla extract

Cranberry Cake

  • 1 3/4 cups (248 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1/2 cup (113 grams) unsalted butter room temperature
  • 3/4 cup (150 grams) granulated sugar
  • Zest of 1 large orange
  • 2 (100 grams) large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120 grams) sour cream
  • 2 cups (227 grams) cranberries, fresh or frozen
  • 1 tablespoon Turbinado sugar

Instructions

  • Preheat the oven to 350 degrees F.

For the Pan

  • Butter a 9 x 9-inch pan and line with parchment paper to overhang the sides.

For the Vanilla Streusel

  • Place the flour, granulated sugar, dark brown sugar, and salt in a large bowl and whisk to combine. Use your fingers to break up any lumps of brown sugar. Add butter and vanilla extract and use a spoon to mix together until the mixture starts to clump together into large crumbs.
  • Add the butter and vanilla and with a handheld mixer combine on low speed until it starts to clump together into large crumbs.

For the Cranberry Cake

  • Place the eggs in a small bowl.
  • Place the flour, baking powder and salt together in a medium-sized bowl and whisk by hand for 30 seconds to combine.
  • Place the sugar in a large bowl. Zest the orange directly on top on the sugar and use your fingers to rub the zest and sugar together. (See Note below).
  • Add the butter, ground ginger, and vanilla to the sugar-orange zest mixture. With a handheld mixer cream the butter, sugar, ginger, and vanilla together on medium-high speed for 5 minutes. Add the eggs one at a time and beat on medium speed until each is well combined. Scrape down the sides of the bowl after each addition.
  • Add the flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour mixture. Mix on low speed to after each addition of flour and sour cream until just combined. After the last addition of flour scrape down the sides of the bowl and mix of low speed for about 20 seconds to ensure the ingredients are thoroughly combined.
  • The batter will be very thick at this point. Add half of the cranberries and use a spatula to fold them in. Scrape the batter into the prepared pan and use an offset spatula to spread the batter evenly in the pan. Distribute the remaining 1 cup of cranberries over the cake. Sprinkle the vanilla streusel on top and then sprinkle the turbinado sugar.
  • Bake the cake for 40 to 45 minutes or until lightly golden brown and firm on top. The center of the cake should be between 200 - 203 degrees F. Cool the cake in the pan for 30 minutes and use the parchment paper to lift the cake out of the pan.
  • To store the cake wrap it in plastic wrap. It will keep at room temperature for 3 days.

Notes

Rubbing the orange zest and sugar together will release more of the orange flavor and make the cake more flavorful.  This method is great anytime a baked good calls for lemon, lime or orange zest.
Vanilla Streusel - I like the thick streusel on top.  If you prefer less streusel you can use the amount that you like and refrigerate the remainder for another dessert.  The streusel will be good in the refrigerator for 30 days.

Nutrition

Calories: 545kcal | Carbohydrates: 73g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 101mg | Sodium: 224mg | Potassium: 99mg | Fiber: 2g | Sugar: 42g | Vitamin A: 815IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg