Orange Cranberry Buckle

This orange cranberry buckle has a fluffy and moist orange cake, sweet cranberries, and a buttery streusel crumb. This cake is incredibly flavorful from the tartness of the cranberries, the zesty orange, the buttery, warmly spiced streusel, and Stonewall Kitchen's delicious Orange Cranberry Marmalade!

This post is sponsored by Stonewall Kitchen. All opinions are my own - thank you for supporting the brands that make Sturbridge Bakery possible!

The flavors in this cake make it perfect for any time of year. Cranberries are ready for harvest in autumn while oranges are a winter citrus, so this cake is perfect for a crisp fall night or your Christmas dessert table. However, these fruity flavors are also perfect for a sunny summer day, so every time of year is optimal for this dessert 🙂

This cake can be made with Orange Cranberry Marmalade from Stonewall Kitchen - it's cooked down with the fresh cranberries and adds so much depth of flavor! I also like to just dollop a bit on top of my finished slice.

For more fall inspired cake recipes, try these: Chai Caramel Cupcakes, Salted Caramel Cupcakes, Gingerbread Bundt Cake, and Cardamom Banana Bread.

Jump to:

• Why you will love this orange cranberry buckle
• Key ingredients
• Steps
• FAQ/troubleshooting
• Baking in grams
• Other fall recipes to try
• Orange Cranberry Buckle

Why you will love this orange cranberry buckle

1. Vibrant flavors. The freshly squeezed orange juice and orange zest adds so much flavor to the cake, which perfectly complements the tartness of the cranberries.
2. Irresistible texture. The combination of a tender cake and a generous sprinkle of streusel is *mwah* chef's kiss!
3. Perfect for any time of year. Cranberries are ready for harvest in autumn, while orange is a winter citrus. That makes this buckle a delicious choice for the fall/holiday season, but the fruity flavors also make this cake perfect for the summer time.
4. Simple yet beautiful. While there are multiple components in this recipe, the steps are rather easy and straightforward. And as an added bonus, the layers of this cake make it a showstopper on any dessert table.

Key ingredients

• Cranberries: fresh cranberries are the star of this buckle! They bring a tartness and sweetness to the buckle, along with a pop of ruby red color.
• Oranges: we use both freshly squeezed orange juice & orange zest in both the cranberry mixture and the cake batter. It gives a vibrant punch to the cake that I LOVE.
• Orange Cranberry Marmalade: a couple spoonfuls of Stonewall Kitchen's marmalade takes this dessert to the next level. A combination of sweet cranberries, tart orange peel, and a hint of lemon adds to the depth of flavor in this cake. It is reduced down with the cranberries, and I like to just dollop a little bit on my cake slice! It's that good.
• Granulated sugar: used in all three components of this cake (streusel, cake, cranberries), granulated sugar balances the tartness of the cranberries and provides a touch of sweetness to the rich and buttery cake & streusel.
• All purpose flour: the backbone of the cake and the streusel - it provides structure and stability.
• Leavener: baking powder is used in the cake to get that beautiful rise.
• Butter, vegetable oil & milk: the unsalted butter adds flavor and moisture to the cake. It basically melts in your mouth. Oil and milk both add to the tender texture as well.
• Eggs: provide structure and act as the binding agent in the cake.

Steps

1. Prepare pan and cranberries. Preheat your oven to 350F and line an 8-inch springform pan with parchment paper. Combine cranberries, orange zest, juice, marmalade, and sugar in a pot and cook until most of the cranberries have burst. Set aside.
2. Make the streusel. Whisk sugar, flour, cinnamon, and cardamom. Add melted butter and mix until it resembles wet sand. Set aside.
3. Whisk dry ingredients. In a medium-sized bowl, whisk flour, baking powder, and salt. Set aside.
4. Cream butter & oil. In a large bowl, beat butter and oil until fully combined.
5. Incorporate sugar & eggs. Gradually add the granulated sugar, then eggs one at a time. Mix until fluffy. Add vanilla, orange zest, and orange juice.
6. Combine. Add half of the dry ingredients to the wet ingredients and mix, then add half of the milk and mix, mixing until just combined. Repeat with the remaining halves, avoiding over-mixing.
7. Bake. Spread the cake batter into your pan. Followed by an even layer of the cranberries, then the streusel. Bake for 50-65 minutes until golden brown and a toothpick comes out clean from the center.
8. Let cool & enjoy! Allow the cake to cool in the pan for 30 minutes if you want it slightly warm or until completely cool to enjoy at room temperature. Store in an airtight container.

FAQ/troubleshooting

Baking in grams

I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.

Other fall recipes to try

Have you tried this recipe? I would love to know how it turned out! Leave a star rating & review below and tag @sturbridgebakery on Instagram so I can see photos & videos of your yummy bakes! Want to save this recipe for later? Tap the heart button on the right side of your screen!

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Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!