Description
Sweet, tart, glazed and crumb-topped. A perfect treat!
Ingredients
- FOR THE LOAF:
- 2 whole Eggs
- 1 cup Sugar
- 1 stick Unsalted Butter, At Room Temperature
- 1 teaspoon Vanilla
- 1 cup Buttermilk
- ½ whole Orange, Juiced
- 2 whole Oranges, Zested
- 2 cups All-purpose Flour
- ½ teaspoons Baking Soda
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 1-½ cup Fresh Cranberries
- FOR THE CRUMB TOPPING:
- ½ cups All-purpose Flour
- 3 Tablespoons Sugar
- ¼ teaspoons Cinnamon
- ¼ teaspoons Salt
- 4 Tablespoons Unsalted Butter, Chilled And Cut Into 1″ Pieces
- FOR THE GLAZE:
- ½ cups Powdered Sugar
- 1 Tablespoon Milk
- 1 whole Orange, Zested
- 1 pinch Salt
Preparation
Preheat the oven to 350 F and butter and flour a standard size loaf pan. (I also placed a sheet of parchment paper in there for easy removal.)
Add the eggs and sugar into a large mixing bowl and beat together using a stand or hand mixer. Beat in the butter, vanilla, buttermilk, orange juice and orange zest until everything is well mixed.
In a separate bowl, sift together the flour, baking soda, baking powder and salt. Place the cranberries in another bowl and mix with one tablespoon of the flour mixture. Slowly mix the remainder of the flour mixture into the wet mixture. Then fold in the cranberries. Pour the batter into the prepared pan.
Make the crumb topping by combing the flour, sugar, cinnamon and salt in a bowl. Cut in the butter with a pastry cutter or fork until the mixture resembles coarse crumbs. With your hands, clump the mixture and crumble it onto the batter in the pan. Put pan into the heated oven and bake for 50 – 55 minutes or until a cake tester inserted in the center of the loaf comes out clean. Remove from oven and allow to cool.
To make the glaze, whisk the sugar, milk, zest and salt together until smooth and drizzle over the cooled cake.
