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Prepare the cake: Heat the oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment. In another medium bowl, whisk together the flour, baking powder, salt and baking soda.
In a large bowl, beat the granulated sugar, butter and orange zest with an electric mixer on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as necessary. Add in the vanilla. Beat in half of the dry ingredients at low speed, then the sour cream, and then the remaining dry ingredients, mixing just until no dry spots remain (do not overmix). Fold in 1 cup of the cranberries.
Transfer the batter to the prepared pan and spread it out into an even layer using an offset spatula. Top with the remaining cranberries.
Prepare the crumble: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter and mix it in with a fork until evenly moistened.
Sprinkle the crumble mixture evenly over the top, squeezing into various-size clumps. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached. If you are using fresh cranberries, start checking the cake around 45 minutes. If you are using frozen cranberries, this could take 55 to 60 minutes.
Transfer the cake in the pan to a rack to cool completely (about 3 hours). Using the parchment overhang, carefully lift the cake and transfer to a cutting board to cut and serve.