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–+ servings

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!
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 12 servings

Equipment

Ingredients
 

Cranberries

  • 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

Streusel

  • 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

Cake

  • 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

Instructions

  • 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!
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