Prep: 1. Bring butter to room temperature (or soften gently in the microwave) 2. Zest orange. Make the cake: 1. Preheat the oven to 350. Butter a 9-inch square baking pan. 2. Sift 1 3/4 cup flour, baking powder, and salt together in a bowl. 3. Using a handheld mixer or a stand mixer with the paddle attachment, cream the butter, sugar, and orange zest together on medium-high speed until light and fluffy, 3 to 5 minutes. 4. Using the mixer, add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, then add the vanilla. 5. Switch to a spoon and add the flour mixture and the yogurt in 2-3 batches each, alternating between flour and yogurt. Scrape the sides of the bowl occasionally. 6. Fold in 1 cup cranberries. 7. Spread the batter in the prepared pan and sprinkle the remaining 1 cup cranberries over the cake. Make the crumb topping: 1. Combine the oats, flour, sugar, salt, and butter 2. Using your hands, or a food processor or mixer, rub/blend until the mixture becomes the texture of coarse crumbs. 3. Drizzle the vanilla over the mixture and mix briefly until just incorporated. Final steps: 1. Sprinkle crumb topping over the cranberries on the batter. 2. Bake for 45 to 50 minutes, until lightly golden and firm on top. 3. Let cool in the pan on a wire rack before slicing and serving. The cake will keep, tightly wrapped in plastic wrap, at room temperature for 2 to 3 days.
This cake is perfect for a special holiday breakfast! And we promise, mixing in the flour and yogurt in batches is well worth it. This cake is very versatile - If you really like cranberries you could put an extra cup or so into the batter in step 6. If you really, really like streusel you can double that portion of the recipe. You can also substitute sour cream for greek yogurt if you prefer. You can use almost any fruit you want, we recommend using lemon zest if you use other fruit. We love it as is though!