• NOTE: Not all 9x13 inch pans are the same size. I tested this recipe in this pan. You want the inside of your pan to measure 9x13, this is not including the edge of the pan. When in doubt, use a larger pan.

Crumb Topping

• In a large bowl combine the flour, brown sugar, cinnamon and salt. Stir to combine. Pour in the melted butter and use a spatula to moisten and combine. You can also use your hands to combine the crumb. The mixture will be sandy with some larger clumps. Set aside.
  3 cups (360g) all-purpose flour, 2 cups (426g) brown sugar, 2 ½ Tbsp cinnamon, 1 ½ tsp salt, 1 cup (226 grams) unsalted butter

Cake

• Wash and dry fresh cranberries. If using frozen cranberries, do not thaw them.
  3 cups fresh or frozen cranberries
• Preheat the oven to 350ºF. Spray a 9×13 inch baking pan with nonstick cooking spray or line the pan with parchment paper.
• In a small mixing bowl combine the flour, baking powder, and salt. Stir to combine.
  3 cups (360g) all-purpose flour, 2 ½ tsp baking powder, 1 tsp salt
• In a large mixing bowl beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 1-2 minutes.
  1 cup (226g) unsalted butter, 2 cups (396g) granulated sugar
• Beat in the eggs and vanilla extract.
  4 large eggs, 2 tsp vanilla extract
• Add in half of the flour mixture, beat on low speed until just combined.
• Add in the sour cream, milk, orange zest and orange juice beating for 30 seconds, then add in the remaining flour mixture and the cranberries. Beat on low until combined. Use a spatula to scrape down the bowl.
  1 cup (227g) sour cream, ¼ cup (118ml) milk, zest of 3 oranges, 3 cups fresh or frozen cranberries, ¼ cup fresh squeezed orange juice
• Pour half of the cake batter into the prepared pan, spread into an even layer.
• Measure out 3 cups of the crumb topping and sprinkle that evenly over the cake batter. There should be about 6.5 cups of crumb total, so save 3.5 cups for the topping.
• Add the remaining batter to the pan, using a spatula to spread it into an even layer. This might be a little tricky as the crumb layer likes to move around.
• Sprinkle the remaining crumb topping over the cake. Add additional orange zest if desired.
• Bake for 45 minutes. Then place a large piece of aluminum foil over the cake and bake for 35-45 additional minutes or until a toothpick inserted in the center comes out clean. The foil will allow the inside of the cake to bake without over-browning the top.
• Allow the cake to cool. Drizzle the glaze over the cake. Slice and serve. Cover leftovers and store at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Glaze

• In a small mixing bowl combine the powdered sugar and orange juice. Whisk until smooth and pourable. Drizzle over the cake.
  1 cup powdered sugar, 1 Tbsp (59ml) orange juice