If need be, you can use frozen cranberries for this brightly-flavored cake. The streusel topping is added late in the baking process so it doesn't sink to the bottom.
Prep Time: 15 minutes
Cook Time: 60 minutes
Ingredients:
- For the cake:
- 9 ounces (2 cups) all-purpose flour; more for the pan
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon table salt
- 8 Tablespoons (1 stick) unsalted butter, well softened at room temperature; more for the pan
- 1-1/3 cups sugar
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 1 cup plain, low-fat yogurt
- 1/2 cup fresh cranberries, chopped
- For the streusel:
- 1/4 cup packed light brown sugar
- 2 Tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 Tablespoons cold unsalted butter, cut into 4 pieces
- 1/4 cup chopped walnuts
- 1/4 cup fresh cranberries, chopped
Preparation:
Make the cake:Position a rack in the middle of the oven and heat the oven to 325 degrees F. Lightly butter and flour a 9-inch-square baking pan.
In a medium bowl, whisk the flour, baking powder, baking soda, nutmeg, and salt until blended. With an electric mixer, beat the butter, sugar, and vanilla extract on medium speed until well blended, about 3 minutes. Reduce the speed to medium low and add the eggs one at a time, mixing until just incorporated. Using a wide rubber spatula, alternately fold the flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture. Add the chopped cranberries with the last addition of flour. Scrape the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles. Bake for 40 minutes.
Make the streusel:
While the cake is baking, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter and mix, using a fork, until the ingredients are well blended and form small crumbs. Stir in the walnuts and cranberries.
After the cake has baked for 40 minutes, sprinkle the streusel evenly over the top of the cake. Continue baking until a pick inserted in the center comes out clean, another 10 to 15 minutes. Cool in the pan on a wire rack until warm or room temperature. Cut into squares and serve.
Cooking Right Tips
Add the topping 40 minutes into baking rather than at the beginning, when it would sink too far into the cake, or at the end, when it wouldn't sink in at all.
To flour a pan: Spoon a generous amount of flour into the greased pan. Tilt the pan so that the flour slides all over the inside surfaces of the pan. Dump out the extra flour and give the pan a few hard knocks over the garbage can to get rid of any excess.
Yield: 9 servings
Recipe from: Cooking New American How to Cook the Food You Love to Eat, 200 Recipes From the Editors of Fine Cooking. Recipe by Abigail Johnson Dodge (Taunton Press)
Copyright 2004 by The Taunton Press, Inc. Reprinted with express written permission.
