A sweet walnut and cinnamon streusel mixture tops this easy and delicious fresh cranberry cake. The cake is easily frozen and reheated.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Yield: 6 to 8 servings
Ingredients:
- Streusel Topping:
- 1/2 cup packed light brown sugar
- 2 Tablespoons all-purpose flour
- 2 Tablespoons cold butter, cut into small pieces
- 1/2 cup chopped walnuts or pecans
- 2 Tablespoons grated orange peel zest (use a microplane)
- Cake:
- 2 cups all-purpose flour
- 1 cup granulated white sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons butter, melted
- 3/4 cup orange juice
- 1/4 cup boiling water
- 1 egg, at room temperature, lightly beaten
- 2 cups fresh cranberries, chopped in a food processor
Preparation:
Preheat oven at 350 degrees F. Spray a 9-inch square pan with vegetable oil.
Streusel:
Whisk brown sugar and flour together. Cut in butter with a pastry cutter or large fork. Stir in walnuts or pecans and grated orange peel zest with a fork. Set aside. (If your kitchen is hot, refrigerate the mixture.)
Place fresh cranberries in the bowl of a food processor fitted with the metal blade. Pour in boiling water. Pulse until coarsely chopped. Do not drain.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until combined. Stir in melted butter, orange juice, and egg with a wooden spoon or spatula. Do not overmix.
Fold the coarsely-chopped cranberries, along with any liquid, into the batter and spoon into prepared pan. Sprinkle streusel mixture evenly over the cake batter.
Bake 45 minutes or until a toothpick inserted in the center comes out clean. (Oven temperatures do vary, so test to be sure.) Let cool to room temperature before serving.
The cake may be tightly wrapped and frozen. Reheat at 350 degrees F. for 10 minutes before serving.
Yield: 6 to 8 servings
Cranberry Orange Streusel Cake Recipe Photo © 2013 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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Streusel:
Whisk brown sugar and flour together. Cut in butter with a pastry cutter or large fork. Stir in walnuts or pecans and grated orange peel zest with a fork. Set aside. (If your kitchen is hot, refrigerate the mixture.)
Place fresh cranberries in the bowl of a food processor fitted with the metal blade. Pour in boiling water. Pulse until coarsely chopped. Do not drain.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until combined. Stir in melted butter, orange juice, and egg with a wooden spoon or spatula. Do not overmix.
Fold the coarsely-chopped cranberries, along with any liquid, into the batter and spoon into prepared pan. Sprinkle streusel mixture evenly over the cake batter.
Bake 45 minutes or until a toothpick inserted in the center comes out clean. (Oven temperatures do vary, so test to be sure.) Let cool to room temperature before serving.
The cake may be tightly wrapped and frozen. Reheat at 350 degrees F. for 10 minutes before serving.
Yield: 6 to 8 servings
Cranberry Orange Streusel Cake Recipe Photo © 2013 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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• Crunchy Cranberry Buttermilk Muffins Recipe
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