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Cranberry Almond Crumb Cake

Moist, orange vanilla butter cake topped with a homemade cranberry jam and almond streusel.
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Prep Time:30 minutes
Cook Time:50 minutes
Total Time:1 hour 20 minutes
Course: Breakfast, Dessert, Snack
Keyword: almond, cake, cranberry, crumb cake, winter
Servings: 1 9" crumb cake

Ingredients

Cranberry Jam

  • 125 g granulated sugar (½ c. + 2 tbsp.)
  • zest of ½ orange
  • 280 g cranberries (~3 c.)
  • 2 tbsp. freshly squeezed orange juice divided
  • 1 tbsp. corn starch

Almond Streusel

  • 70 g unsalted butter (¼ c. + 1 tbsp.)
  • 90 g light brown sugar (¼ c. + 3 tbsp.)
  • zest of ½ orange
  • 120 g all purpose flour (1 c.)
  • 60 g sliced almonds (⅔ c.) divided

Butter Cake

  • 190 g all purpose flour (1 ½ c. + 1 tbsp.)
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 170 g granulated sugar (¾ c. + 2 tbsp.)
  • zest of 1 orange
  • 125 g unsalted butter room temperature (½ c. + 1 tbsp.)
  • 2 eggs room temperature
  • 1 tsp. vanilla
  • 150 g buttermilk room temperature (⅔ c.)

Orange Glaze

Instructions

Cranberry Jam

  1. Preheat the oven to 350°F / 175°C. Generously butter a 9" cake pan. Crumple up some parchment paper, then un-crumple it and place it into the buttered cake pan, making sure it sticks to the bottom and sides. Set aside.
  2. Add the sugar and orange zest to a medium sized saucepan. Rub the zest into the sugar, then add in the cranberries and 1 tbsp. orange juice.
  3. Set the mixture over medium heat, stirring ocassionally until most of the cranberries have softened and popped open.
  4. At this point, taste some of the cranberry jam to see how sweet it is. If it's way too tart, add in another 1-3 tbsp. of granulated sugar, depending on how sweet you'd like it to be.
  5. In a small bowl, whisk together the cornstarch and 1 tbsp. orange juice, then mix it into the jam, stirring until it thickens. Remove from the heat and set aside.

Almond Streusel

  1. In a medium sized bowl, melt the butter. Add in the brown sugar, orange zest, flour, and 30g (⅓ c.) of sliced almonds. Use a fork to mix the ingredients together until you have formed clumps of dough. Set aside.

Butter Cake

  1. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. Add the sugar and orange zest to a medium sized mixing bowl. Use your hands to rub the orange zest into the sugar until the sugar is fully coated and slightly orange.
  3. Add in the butter, and beat for 3-4 minutes or until the mixture is light and fluffy.
  4. Use a rubber spatula to scrape down the sides of the bowl. Add in both eggs and the vanilla, then beat until well combined (~1 min.)
  5. Add in half of the flour mixture, and mix by hand just until the flour is incorporated. Add in all of the buttermilk and mix until combined. Add in the rest of the flour, and lightly fold the mixture together just until all of the flour is incorporated.
  6. Pour the cake batter into the prepared cake pan and smooth out the top. Gently spread the cranberry jam into an even layer over the cake batter. Top with the streusel, followed by the remaining 30g (⅓ c.) of sliced almonds
  7. Bake for 40-50 minutes, until a toothpick inserted in the center of the cake comes out clean or with only a few moist crumbs. Let the cake cool in the pan until it's no longer too hot to touch, then use the parchment to lift the cake out of the pan.

Orange Glaze

  1. In a small bowl, whisk together the powdered sugar and orange juice. Add more juice for a thinner glaze if desired.
  2. Once the cake has cooled to room temperature, drizzle the glaze over the top. Serve and enjoy!

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