A piece of Cranberry Orange Crumb Cake with cranberries scattered around it in the table
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5 from 16 votes

Cranberry and Orange Crumb Cake

This scrumptious recipe is a great recipe feeds a crowd over the holidays.  It's perfect for anything from brunch to dessert.
Course Dessert
Cuisine Baking
Keyword coffee cake recipe, Cranberry and orange cake, Crumb Cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 18 slices
Calories 913kcal
Author Erren Hart of Erren's Kitchen


  • cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • cups superfine/caster sugar
  • 1 cup butter melted
  • 2 eggs
  • 1 tablespoon orange zest about 2 oranges
  • ¾ cup orange juice about 3 oranges
  • 1 cup cranberry jam or in the UK cranberry sauce will work
  • 1 cup fresh cranberries (or ½ cup dried cranberries, soaked)


  • ½ cups brown sugar packed
  • ½ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cups butter melted
  • The zest of 1 orange
  • cups all-purpose flour
  • ¼ cup powdered sugar for dusting


  • Preheat the oven to 350F/175C Grease 13×9 inch baking pan.

For the topping:

  • Mix the flour, both sugars, cinnamon, orange zest and salt in medium mixing bowl. Add the warm melted butter and stir to blend until moist clumps form. Set aside.

For the cake:

  • In a medium mixing bowl mix together the flour, sugar, baking powder, baking soda, and salt.
  • Add the cinnamon, nutmeg & ginger. Mix until combined.
  • Add melted butter, the orange juice & zest. Mix until combined.
  • Add eggs mixing until well blended. Fold in the cranberries.
  • Transfer cake batter to prepared baking pan; spreading it evenly over the pan.
  • top with the cranberry jam by gently smoothing over the surface of the cake (you may have to warm it slightly to make it easily spread).
  • Hand squeeze small handfuls of crumb topping together to form small clumps. Drop topping clumps evenly over cake batter & cranberry jam, covering with a thick layer of topping.
  • Bake 1 hour  or until a tester comes out clean and topping is golden brown and a little crisp
  • Cool cake in the pan on a cooling rack at least an hour.  Once cool dust with powdered sugar and cut into squares to serve.



  • If you can't find cranberry jam, use jarred, whole berry cranberry sauce (not the solid kind in a can).
  • If the cranberry jam is quite sweet, you may want to skip the powdered sugar on top.
  • Use a 9x13 inch pan that has a cover to keep the cake moist and fresh when storing. Stored well it will stay fresh for up to 3 days.
  • Be sure the cake is fully cooled before adding the powdered sugar.  A warm cake may melt the sugar.


Calories: 913kcal | Carbohydrates: 133g | Protein: 8g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 156mg | Sodium: 666mg | Potassium: 249mg | Fiber: 2g | Sugar: 84g | Vitamin A: 1260IU | Vitamin C: 1.9mg | Calcium: 112mg | Iron: 3.3mg