Orange Cranberry Crumb Cake: This shop has been compensated by Collective Bias, Inc. and The Coca-Cola Company. All opinions are mine alone. #MinuteMaidHoliday #CollectiveBias
This Orange Cranberry Crumb Cake recipe is perfect for your Holiday or New Year’s brunch! It is a dense, orange-flavored cake with a thick, top layer of crumb with tart, fresh cranberries, and toasty, slivered almonds baked in. The orange-flavored cake gets its delicious orange flavor from Minute Maid Orange Juice.
Estimated reading time: 5 minutes
Table of contents
Orange Cranberry Crumb Cake
Hi Everyone, I have brought iterations of this crumb cake to Christmas Brunch at my sister-in-laws in Christmas years past.
This year, I want to do something different and stay true to the flavors of the season.
This time of year I think of the cranberries and the citrus that is available – that’s what inspired this new twist on this family favorite.
Christmas Brunch is our time to come together, share food, open presents and be grateful for what we have. I always look forward to the food of course!
The top crumb layer is equally as thick as the bottom orange-flavored cake layer.
That orange flavor in the cake comes from Minute Maid orange juice!
About Minute Maid Orange Juice
Minute Maid Orange Juice puts the “orange” in this Orange Cranberry Crumb Cake recipe.
I found the Minute Maid Orange Juice that I used for this Orange Cranberry Crumb Cake in the refrigerated section at Acme.
Ingredients
- 2 tablespoons canola oil, plus more for greasing the pan
- 4 cups all-purpose flour, plus a little more for the pan
- 1/2 cup granulated white sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 1/2 cup Minute Maid Orange Juice (original)
- 2 teaspoons pure vanilla extract
- 1 cup dark brown sugar
- 1-1/2 teaspoons ground cinnamon (I suggest Saigon cinnamon because it is more fragrant)
- 1 cup (2 sticks) unsalted butter, melted and cooled (but still liquid)
- 1/4 cup almonds, plus more for sprinkling over the top before baking *optional, but highly suggested
- 1/2 cup fresh cranberries, plus more to the top before baking, if desired
- 1-2 tablespoons confectioner’s sugar, for dusting at serving
Kitchen Tools
- brush for greasing baking pan
- 8″ x 8″ x 2″ inch baking pan
- medium and large mixing bowls
- flour sifter or fine mesh colander for sifting dry ingredients
- baking spatula for spreading the dough, you can also use an offset spatula
- a whisk for mixing wet ingredients
Web Story
Orange Cranberry Crumb Cake is nice served with a glass of Minute Maid orange juice too!
I love this Orange Cranberry Crumb Cake recipe and you will too!
Recipe Attribution
This recipe is inspired by New York Crumb Cake.
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What’s your favorite Christmas/Holiday/New Year’s Brunch recipe?
Let me know in the comments below!
Orange Cranberry Crumb Cake
This Orange Cranberry Crumb Cake recipe is perfect for your Holiday or New Year’s brunch! It is a dense, orange-flavored cake with a thick, top layer of crumb with tart, fresh cranberries, and toasty, slivered almonds baked in. The orange-flavored cake gets its delicious orange flavor from Minute Maid Orange Juice.
Ingredients
- 2 tablespoons canola oil, plus more for greasing the pan
- 4 cups all-purpose flour, plus a little more for the pan
- 1/2 cup granulated white sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 1/2 cup Minute Maid Orange Juice, (original)
- 2 teaspoons pure vanilla extract
- 1 cup dark brown sugar
- 1-1/2 teaspoons ground cinnamon, (I suggest Saigon cinnamon because it is more fragrant)
- 1 cup (2 sticks) unsalted butter, melted and cooled (but still liquid)
- 1/4 cup almonds, plus more for sprinkling over the top before baking *optional, but highly suggested
- 1/2 cup fresh cranberries, plus more to the top before baking, if desired
- 1-2 tablespoons confectioner's sugar, for dusting at serving
Instructions
- Move the rack to the center of the oven. Preheat oven to 325 degrees F. Grease an 8 x 8-inch square pan with canola oil, sprinkle with some flour, and tap the bottom to remove any excess. Set aside.
- In a medium mixing bowl, sift together: 1-1/2 cups all-purpose flour, granulated sugar, baking powder, and kosher salt. Set aside.
- In a 2nd mixing bowl (large), whisk together the egg, orange juice, canola oil, and vanilla. Using a baking spatula, fold the dry ingredients into the wet ingredients mixture.
- Spread the thick batter into the prepared 8x8 inch baking pan. Using an offset spatula or baking spatula, spread the batter evenly and set it aside.
- In a medium mixing bowl, combine the remaining 2-1/2 cups flour, dark brown sugar, and cinnamon. Pour the melted butter over the flour mixture and toss with a fork until large crumbs form. Stir in the cranberries and slivered almonds. Spread the mixture evenly over the batter. Sprinkle additional cranberries and slivered almonds over the top, if you wish.
- Bake 40 minutes at 325 degrees F. Then turn oven up to 350 degrees for the remaining 20 minutes. This toasts the almonds nicely and ensures the thick cake is cooked through. Dust with confectioner's sugar before serving. Enjoy!
Notes
For storage: can be stored in an airtight container for up to 3 days.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 463Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 27mgSodium: 304mgCarbohydrates: 89gFiber: 3gSugar: 39gProtein: 8g
Please note that the Calculated Nutrition is an estimate at best.
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Oh yumm!! The only kind of cake I like is that of the coffee/crumb variety (crazy, I know) but this looks absolutely *deeeelicious*!!! Especially when paired with that delicious Orange Juice!