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.
Why you will love this orange cranberry buckle
- 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.
- Irresistible texture. The combination of a tender cake and a generous sprinkle of streusel is *mwah* chef's kiss!
- 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.
- 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.
- 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.
- 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.
- Make the streusel. Whisk sugar, flour, cinnamon, and cardamom. Add melted butter and mix until it resembles wet sand. Set aside.
- Whisk dry ingredients. In a medium-sized bowl, whisk flour, baking powder, and salt. Set aside.
- Cream butter & oil. In a large bowl, beat butter and oil until fully combined.
- Incorporate sugar & eggs. Gradually add the granulated sugar, then eggs one at a time. Mix until fluffy. Add vanilla, orange zest, and orange juice.
- 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.
- 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.
- 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.
Yes, you can use frozen cranberries if fresh ones aren't available. Keep in mind that frozen cranberries might release more moisture during baking, which could slightly affect the cake's texture. You don't need to thaw them before using; simply incorporate them into the recipe right from the freezer.
Sinking in the middle could be due to several factors, including underbaking. Make sure to test for doneness by inserting a toothpick into the center. It should come out clean. Also, avoid opening the oven door frequently during baking, as sudden temperature drops can cause cakes to collapse.
If you notice the streusel is browning too quickly, you can loosely cover the cake with aluminum foil during the last 15-20 minutes of baking. This will help protect the streusel from over-browning while the cake finishes baking.
To store any remaining buckle, place it in an airtight container. You can keep it at room temperature for a day or two, but for longer storage, it's best to refrigerate. Enjoy it within a week or freeze the remaining cake after tightly wrapping it and/or putting it in an airtight container.
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
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Orange Cranberry Buckle
- 2 cups (200 grams) fresh cranberries
- 1 tablespoon (8 grams) orange zest
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon Orange Cranberry Marmalade
- 2 tablespoons granulated sugar
- ⅔ cup (133 grams) granulated sugar
- 1 ⅓ cups (168 grams) all purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ cup (113 grams) unsalted butter melted
- 1 ¾ cups (219 grams) all purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon fine sea salt
- ¾ cup (170 grams) unsalted butter room temperature
- ¼ cup (50 grams) vegetable oil
- ¾ cup (150 grams) granulated sugar
- 2 eggs room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons (16 grams) orange zest
- 2 tablespoons freshly squeezed orange juice
- ½ cup (120 grams) whole milk room temperature
- Preheat your oven to 350F and line an 8 inch springform pan with parchment paper. Set aside.
- Combine the cranberries, orange zest, orange juice, marmalade, and granulated sugar in a pot over medium heat on the stove. Stir and cook until most of the cranberries have burst, then remove from the heat. You don’t want them to get too mushy. Set aside.
- To make the streusel: whisk together the sugar, flour, cinnamon, and cardamom. Add the melted butter and mix until thoroughly combined and the mixture resembles wet sand. Set aside while you prepare the cake batter.
- Make the cake batter: in a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a handheld mixer, beat the butter and oil - starting at medium speed then gradually bumping it up to high speed. Mix until the butter and oil are completely combined.
- With the mixer on low, stream in the granulated sugar, then bump the mixer up to medium-high speed and beat until combined and fluffy, scraping down the bottom and sides of the bowl as necessary.
- Add the eggs, one at a time, mixing well on medium-high speed and scraping down the bowl in between each addition. Add the vanilla extract, orange zest & juice and beat until combined.
- Add half of the dry ingredients and mix on low until just combined. Add half of the milk and mix on low until just combined. Stop to scrape the bottom and sides of the bowl. Repeat this process with the other halves of the dry ingredients and the milk, being careful not to over-mix.
- Spread the batter into an even layer in your pan. Sprinkle the cranberries in an even layer on top of the batter, followed by the streusel.
- Bake for 50-65 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. All overs differ - if you want, begin checking at around 45 minutes, just to be sure. The center of the cake should not jiggle and the cake should be slightly peeling away from the edges of the pan.
- To enjoy the cake slightly warm, let it cool for at least 30 minutes in the pan. Otherwise, let it cool completely in the pan. Store in an airtight container at room temperature or in the fridge. Enjoy!
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!