Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Easy and Moist Cranberry Orange Crumble Cake
Moist and bright with fresh cranberry-orange flavor, this easy crumble-topped cake comes together in minutes and bakes up perfectly soft, sweet, and irresistible.
If you’re searching for the perfect holiday bake — something festive, bright, and incredibly delicious — this Cranberry Orange Crumble Cake is exactly what you need.
It has a wonderfully soft, tender crumb, bursting with fresh orange zest and juicy cranberries, and it’s topped with a buttery crumble that bakes up golden and crisp. The contrast of textures is irresistible, and the flavor is the ideal balance of sweet, tart, and cozy. And let me tell you, the aroma that fills the kitchen as it bakes is reason enough to make it!
This recipe is special enough to serve for Christmas morning or holiday brunch, but simple enough to enjoy any day of the week. It mixes together quickly, uses everyday ingredients, and comes together in two bowls — no fancy tools, no hassle. It’s the kind of recipe that makes you feel festive without feeling stressed.
Why We Love This Recipe
This cake checks all the holiday boxes: it’s moist, flavorful, and incredibly satisfying. The Greek yogurt makes the crumb extra soft and tender, the orange zest brings a naturally bright lift to every bite, and the cranberries add just the right pop of tartness.
The crumble on top gives it a delightful crunch and makes the cake feel extra special — almost like a cross between a coffee cake and a dessert bar. It’s also versatile enough to serve at breakfast, pair with an afternoon coffee, or offer as a cozy dessert. And because it keeps well and even freezes beautifully, it’s a great recipe to make ahead during the busy holiday season.
Ingredients and Substitutions:
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Cranberries: Fresh or frozen, they add bright, tart bursts of flavor. If using frozen, fold them in gently to keep them whole.
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Greek yogurt: Keeps the cake moist and tender with a subtle tang; full-fat sour cream works just as well.
- Butter: Adds richness and golden color; essential in the crumble topping for a crisp, buttery finish.
- All-purpose flour: Provides structure while keeping the crumb soft; can be replaced with a 1:1 gluten-free flour blend if needed.
Baking Tips
- For the very best flavor, take a moment to rub the orange zest into the sugar with a spatula (or your fingertips) before mixing — this releases the oils and intensifies the citrus aroma.
- Make sure to measure your flour accurately, preferably by weighing it, or spooning it into the cup and leveling it with a knife, to keep the cake from becoming dense.
- Chilling the crumble topping while you make the batter ensures it bakes up wonderfully crisp.
- Be careful not to overmix once the dry ingredients are added to the batter, as this helps keep the crumb soft and tender.
- Folding in the cranberries gently helps them stay evenly distributed.
Storage Information
This cake keeps beautifully, which makes it a great option for holiday prep. Once cooled, it can be covered and kept at room temperature for about two days — perfect for having on hand for guests. If you’d like it to last longer, store it in the refrigerator and bring it back to room temperature before serving.
The cake also freezes well. Simply slice it into squares, freeze, and thaw as needed. A quick warm-up in the oven or toaster oven brings it right back to fresh-baked goodness.
This Cranberry Orange Crumble Cake is everything we love about holiday baking: simple, comforting, and full of fresh seasonal flavor. It’s the kind of recipe you’ll find yourself making again and again — not just because it’s easy, but because it’s unforgettable. Here is my recipe for you
OTHER SWEET BREAKFAST RECIPES YOU MIGHT LIKE:
- Mascarpone Cream and Blueberry Sauce Pastries
- Cranberry Orange Crumble Cake
- Lemon Poppy Seed Loaf Cake
- Almond Frangipane Puff Pastries
- Blueberry Lemon Ricotta Muffins
- Blueberry Popovers
- Raspberry and Cream Pastries
- Ricotta Crumble Cake
- Sfogliatine with Ricotta
- Blueberry Skillet Cake
- Brioche col Tuppo
Video recipe
Easy and Moist Cranberry Orange Crumble Cake
Moist and bright with fresh cranberry-orange flavor, this easy crumble-topped cake comes together in minutes and bakes up perfectly soft, sweet, and irresistible.
Servings:
9
Prep Time
15 min
Cook Time
50 min
Resting Time
Total Time
1 hr, 5 min
Ingredients
- 1 cup (125 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- Zest of 1 large orange
- 4 oz (115 g) unsalted butter, cold and cut into small pieces
- 3/4 cup (150 g) granulated sugar
- Zest of 1 large orange
- 3 large eggs
- 4 oz (115 g) unsalted butter, melted
- juice of 1 large orange (about 1/3 cup (80 ml)
- 6 oz (170 g) full-fat Greek yogurt
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups (150 g) fresh cranberries, roughly chopped
- powdered sugar, for dusting
Instructions
- Make the Crumble: In a medium bowl, combine the sugar and orange zest. Rub together with a spatula to release the orange zest flavor. Add the flour and cold butter pieces. Use a pastry cutter or a fork to work the butter into the dry ingredients until crumbly (or pulse a few times in a food processor). Refrigerate while you prepare the batter.
- Make the Cake: Preheat oven to 350°F / 175°C (conventional). Line a 9-inch square baking pan with parchment paper.
- In a large mixing bowl, combine sugar and orange zest. Rub together to release flavor (wet-sand texture). Add eggs and beat with a mixer until pale and fluffy.
- Mix in melted butter and orange juice. Add Greek yogurt and vanilla, and mix again.
- Mix in the salt and baking powder. Add the flour and mix on low until just combined — do not overmix. Fold in half the chopped cranberries.
- Pour the batter into the prepared pan and smooth the top. Scatter the remaining cranberries over the surface. Top evenly with the crumble, pinching some into larger bits for texture.
- Bake at 350°F / 175°C for about 45–50 minutes, or until golden and a tester comes out clean.
- Let cool 10 minutes. Remove from the pan. Dust with powdered sugar, cut into 9 square and enjoy!
