Cranberry Orange Cake

Sweet, sour, and citrus live in harmony here.

I mean, it looks bomb, right? And what better breakfast or dessert goes better with fall weather than cranberry orange cake? None. None desserts is the answer. So I skipped over to one of my all-time favorite baking blogs, Sally's Baking Addiction, and grabbed a recipe. A few changes later (including replacing the oil with pumpkin because #health), and a cake the whole office could love was born. The one thing I really loved about this recipe was the streusel in addition to the icing. That is my kind of cake. 


1/4 cup of flour (leave it out; you'll use it again)
1 TBSP of sugar (ditto)
1 TBSP of brown sugar (yeah, this too)
1 tsp of cinnamon (I should stop now because you get the idea)
3 TBSP of butter, cold

Streusel me:

  1. Put the dry ingredients together in a bowl.
  2. Use a fork to mash the butter in. Remember when we made those biscuits? Same idea -- don't whip it or stir it, just mash. Your streusel goals are lumps. Set that bad boy aside.


2 cups of flour
1 tsp of baking soda
1 1/2 cups of chopped cranberries (who knew they looked like pomegranates?)
1 egg
1/2 cup of sugar
1/2 cup of brown sugar
1 cup of buttermilk (again, 1 TBSP of white vinegar in 1 cup of milk works)
1/3 cup of pumpkin
1 tsp of vanilla extract (or, for bonus points, orange extract)
1-2 TBSP of orange zest

Bake that cake:

  1. Preheat the oven to 350, and grease a loaf pan.
  2. Combine the dry ingredients and the cranberries in a large bowl and stir. Set aside. Put on Dreams by The Cranberries, because you know your place in the world. 
  3. In a smaller bowl, whisk the eggs and the sugars together until you have a smooth, eggy sugar. Add the buttermilk, pumpkin, extract, and orange zest. Mix, but don't go crazy.
  4. Pour the wet ingredients into the dry, and stir until just mixed. Again, don't go crazy.
  5. Pour the batter into the loaf pan, and then top it with that lumpy streusel. Pop it in the oven, soak the dishes, and get ready for phase three. It's an easy one, I promise.
  6. Bake the cake for about an hour, or until it's golden brown on top and your cake poking tool of choice comes out clean. 


1 cup of powdered sugar
2 TBSP of milk
1 tsp of orange extract
1 TBSP of orange zest
1 cup of powdered sugar
2 TBSP of orange juice
1 TBSP of orange zest

Glaze away:

  1. Pick your poison. By which I mean, figure out which glaze you can make depending on how many extracts you have clogging up your shelves.
  2. Whisk everything together, and adjust the amount of liquid to make your glaze as thin as you like it. I personally err on the side of icing consistency, so that's my own problem.
  3. When the cake has cooled, pour the glaze over it, then top with fresh cranberries or orange zest.