Cranberry Streusel Cake
Cranberry Streusel Cake! Tart, fresh cranberries are tamed by a topping of sweet, buttery streusel in this versatile, holiday-ready cake that’s equally delicious for brunch or dessert!
Servings: 1 cake
Equipment
- 9x13 Cake Pan
Ingredients
- 1-½ cups all-purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1-½ teaspoons grated orange zest
- ⅔ cup milk
- ½ cup {8 tablespoons} butter melted
- 1 large egg beaten
- 1 ½ teaspoons vanilla extract
- 1 cup fresh cranberries tossed with 1 tablespoon flour*
Topping:
- ½ cup sugar
- ½ cup all-purpose flour
- ¼ {4 tablespoons} cup butter melted
Instructions
- Preheat oven to 350 degrees. Grease a 13x9 inch baking pan or dish {or line with parchment}; set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, ginger, cinnamon and salt.
- Add the milk, butter, egg and vanilla extract, orange zest. Mix until completely combined, but do not overmix. Gently fold in ½ cup of cranberries.
- Spread the batter into the prepared baking pan or dish. Sprinkle with remaining cranberries.
- In a small bowl, whisk together the sugar and flour. Pour in melted butter and toss with a fork until crumbly; you'll want it to form little pebbles. {If the mixture it too wet, add a teaspoon or two more flour until it reaches the right consistency.}
- Sprinkle the topping over the cranberries. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean and the top is lightly browned.
- Let cool and sprinkle with powdered sugar if desired before serving.
Notes
*I toss the cranberries in a bit of flour before adding them to the batter to keep them from sinking to the bottom during baking.
**This recipe is adapted from Taste of Home's Blueberry Kuchen recipe.