INGREDIENTS

Streusel:

• 1/2 cup (62g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) light brown sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon grated nutmeg
• 4 tablespoons (56g) unsalted butter, cold

Cake:

• 1 1/3 cups (166g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 stick (113g) unsalted butter, room temperature
• 1/2 cup (100g) granulated sugar
• 2 large eggs, room temperature
• 1/3 cup (80g) buttermilk, room temperature (can substitute 1/2 cup sour cream)
• 1 1/2 teaspoons vanilla extract
• Zest of 1 orange (navel, clementine, whatever you have)
• 1 1/2 cups (201g) fresh or frozen (no need to defrost) cranberries, divided

INSTRUCTIONS

For the Streusel:

Combine the flour, granulated sugar, brown sugar, cinnamon, and nutmeg in a medium bowl. Add the butter and smash it into the mixture with your fingers until combined. Set aside in freezer.

For the Cake:

Preheat the oven to 350 F. Line the bottom of a 9-inch springform pan with parchment paper and spray with nonstick spray.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

Add the butter and sugar to a stand mixer with the paddle attachment and beat on medium-high speed until pale and creamy. Beat in the eggs, buttermilk (must be room temp), vanilla, and orange zest.

Add the dry ingredients and beat until just combined (the batter will be thick). Transfer to the prepared pan and smooth out the top.

Top with 1 1/4 cups (168g) cranberries. Add the streusel. Top with remaining 1/4 cup (33g) cranberries.

Bake until a toothpick inserted in the center comes out clean, about 45 to 60 minutes. Transfer to a rack and let cool completely.