Introduction

This Christmas Cranberry Buckle with Sugar Cookie Streusel is a festive and flavorful cake perfect for holiday gatherings. It combines tart fresh cranberries, warm spices, and a buttery streusel topping to create a delightful treat that’s sure to impress.

A thick slice of crumb cake sits on a white plate, showing three main layers: the bottom layer is a dense, light yellow cake mixed with bright red berry pieces, the middle layer continues with more cake and berry bits blending with small chunks of pale yellow fruit, and the top layer is a generous crumbly topping of golden-brown streusel with a sparkling sugar finish. The cake’s texture looks soft inside with a rough, crumbly surface on top. Next to the cake on the plate are a couple of dark red cherries and a shiny silver fork. The background features red berry decorations and a pinecone on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Spiked Candied Fruit:

3 tablespoons finely chopped candied orange peel
3 tablespoons finely chopped Australian crystallized ginger
1 tablespoon orange liqueur (such as Grand Marnier®)

For the Sugar Cookie Streusel:

¾ cup (90 to 94 grams) unbleached all-purpose flour
6 tablespoons (75 to 80 grams) granulated sugar
6 tablespoons (85 grams) salted butter, cut into bits

For the Cake:

1½ cups (195 grams) unbleached all-purpose flour, plus extra for cake pan
1½ teaspoons (7 grams) baking powder
¾ teaspoon (3.6 grams) kosher salt
½ teaspoon ground cinnamon
¼ teaspoon freshly grated whole nutmeg
10 tablespoons (about 141 grams) unsalted butter, softened
¾ cup (150 grams) granulated sugar
2 teaspoons grated lemon zest (from 1 medium lemon)
2 teaspoons (10 ml) pure vanilla extract
2 large eggs (about 112 grams without shells), room temperature
3½ cups (14 ounces/about 350 grams) fresh cranberries, rinsed and dried
Shortening or favorite cooking oil, for greasing cake pan

For the Sugar Topping:

1½ to 2 teaspoons granulated sugar

Special Equipment:

One 9-inch round nonstick springform pan
Two insulated cake strips (such as Wilton® Small Bake Even Strips, set of 2)
Cake lifter (helpful but not necessary)

Instructions

Prepare the spiked candied fruit: In a small bowl, combine chopped candied orange peel and crystallized ginger. Stir in the orange liqueur to coat evenly. Set aside to infuse flavors.
Make the sugar cookie streusel: In a medium bowl, mix flour and sugar. Cut in the cold butter bits with a pastry cutter or fork until mixture resembles coarse crumbs. Refrigerate until needed.
Preheat your oven to 350°F (175°C): Grease the springform pan with shortening or cooking oil, then lightly flour the pan and tap out excess flour. Wrap the insulated cake strips around the pan to help the cake bake evenly.
Mix dry cake ingredients: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and grated nutmeg. Set aside.
Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add grated lemon zest and vanilla extract, mixing well.
Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, mixing just until combined.
Fold in cranberries: Gently fold fresh cranberries into the batter, then carefully fold in the spiked candied fruit mixture.
Pour and smooth batter: Pour the batter into the prepared pan and spread evenly with a spatula.
Add streusel topping: Sprinkle the chilled sugar cookie streusel evenly over the batter. Then sprinkle 1½ to 2 teaspoons of granulated sugar on top for sparkle and crunch.
Bake the cake: Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If using cake strips, your cake edges should bake evenly without doming.
Cool and remove: Cool the cake in the pan on a wire rack for about 20 minutes. Run a knife around the edges before carefully removing the springform ring. Use a cake lifter to transfer to a serving plate if desired.

Tips & Variations

For extra moistness, try adding a tablespoon of sour cream or yogurt to the batter.
If you prefer a non-alcoholic version, substitute the orange liqueur with fresh orange juice for the candied fruit.
Use frozen cranberries if fresh are unavailable, but do not thaw them before folding into the batter to prevent color bleeding.
For a nutty twist, sprinkle chopped pecans or walnuts over the streusel topping before baking.

Storage

Store the cranberry buckle covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave for 10–15 seconds to refresh warmth before serving.

How to Serve

A thick slice of crumb cake is shown on a white plate, featuring three visible layers: a crumbly light yellow top layer with sugar crystals, a middle layer filled with mixed red and dark red berries embedded in a pale beige cake, and a similar crumbly base with scattered bits of fruit. A shiny silver fork lies next to the slice on the plate, with two dark red cherries placed near the plate’s edge. In the blurred background, there are red berries and green leaves along with a pine cone, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be baked a day in advance and stored covered at room temperature or in the refrigerator. It actually tastes great the next day once flavors have melded.

Can I use freeze-dried cranberries instead of fresh?

Freeze-dried cranberries won’t provide the same moist texture or tartness as fresh berries, but they can be used in a pinch. You might want to add slightly less sugar to balance sweetness.