1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2/3 cup (160 milliliters) pure maple syrup
1/3 cup (80 milliliters) mild olive oil, or another neutral-tasting oil, plus more for brushing the pan
2 large eggs, at room temperature
3/4 cup (90 grams) fresh cranberries, halved if large
1/2 cup (50 grams) raw walnuts, coarsely chopped
Preheat the oven to 350 degrees with the rack in the middle. Brush an 8-by-8-inch square baking dish with oil.
Make the topping: In a small bowl, combine the walnuts, brown sugar, oil, cinnamon and salt and work it together with your fingers until it is blended.
Make the cake: In a small bowl, finely grate the zest of the oranges until you have 2 teaspoons zest. Squeeze 1/3 cup (80 milliliters) of juice from the oranges, and save whatever is left of the fruit for another use.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and cloves. In another medium bowl, whisk together the just-squeezed juice, zest, maple syrup, oil and eggs. Add the dry ingredients into the wet ingredients in two batches, stirring just enough to combine but not over-mixing. Stir in the cranberries and the walnuts, then pour the batter into the baking dish.
Source: Thanks https://www.columbian.com/news/2019/dec/11/cranberry-orange-cake-perfect-for-sharing/