Cranberry Crumb Cake

SERVINGS: 8 servings

INGREDIENTS:

Streusel:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon grated nutmeg
• 4 tablespoons unsalted butter, melted

Cake:

• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 stick unsalted butter, room temperature
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup sour cream
• 1 1/2 teaspoons vanilla extract
• Zest of 1 orange
• 1 1/4 cups fresh or frozen cranberries, divided

INSTRUCTIONS:

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

For the Streusel: Combine the flour, granulated sugar, brown sugar, cinnamon, and nutmeg in a medium bowl. Add the butter and mix with a fork until combined and crumbly. Set aside.

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

Add the butter and sugar to a large bowl and beat with an electric hand mixer until pale and creamy. Add the eggs, sour cream, vanilla, and orange zest. Beat until combined.

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 cup cranberries. Add the streusel. Top with remaining 1/4 cup cranberries.

Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool completely.

Dust with confectioners’ sugar before serving.