Cranberry Crumb Cake

Preheat the oven to 350 F.

For the crumb topping:
Combine the sugar, flour and salt in a bowl. Stir in the melted butter and let the mixture sit while you assemble the rest of the cake.

For the cake:
In a large bowl cream together the eggs and sugar using either a stand mixer or a hand mixer. Beat in the butter. Add the vanilla, orange zest and sour cream and continue mixing until combined.

In a separate bowl, combine the flour, baking soda, baking powder and salt.

Place the cranberries into a small bowl and add a tablespoon of the flour mixture. Toss the berries in the flour to help prevent them from sinking to the bottom of the cake.

Stir the flour mixture into the wet batter and mix until combined. Add the cranberries and stir just until combined.

To assemble the cake, pour the cake batter into a buttered and floured 9″ spring form pan. If you know your oven cycles too much and leaves cakes wet in the center, you can also bake this in a tube pan for better results.

With your fingers, crumble the crumb topping evenly over the batter. Put it into the oven and bake for approximately 50-60 minutes or until a cake tester inserted in the center of the cake comes out clean. Remove pan from oven and set it on a rack. Allow cake to cool completely before removing from the pan. Dust the top with powdered sugar, if desired.