Cranberry Streusel Cake

Submitted by Speck42

"I love that this is made with fresh cranberries and just enough sugar to balance the cranberries. It is better when it is a day old. I got this off of the Angelo Caputo Markets website."

 

• Ready In: 1hr 10mins
• Ingredients: 17
• Serves: 9

ingredients

• 473.18 ml flour
• 4.92 ml baking powder
• 2.46 ml baking soda
• 2.46 ml nutmeg
• 1.23 ml salt
• 118.29 ml butter, well softened at room temperature
• 315.37 ml sugar
• 4.92 ml vanilla
• 3 large eggs
• 236.59 ml low-fat plain yogurt
• 118.29 ml fresh cranberries, chopped

• STREUSEL TOPPING

• 59.14 ml packed brown sugar
• 29.58 ml all-purpose flour
• 2.46 ml cinnamon
• 29.58 ml cold butter
• 59.14 ml walnuts, chopped (optional)
• 59.14 ml fresh cranberries, chopped

directions

1. Heat oven to 325.
2. Grease a 9X9 baking pan.
3. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt until blended.
4. With a mixer, beat butter, sugar, and vanilla on medium speed until well blended.
5. Reduce speed to low and add eggs one at a time, mixing until just incorporated.
6. Then alternately fold in flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture.
7. Then fold in the 1/2 cup of cranberries.
8. Scape batter into the prepared pan.
9. Bake for 40 minutes.

10. STREUSEL TOPPING DIRECTIONS:

11. While the cake is baking, mix the brown sugar, flour, cinnamon, and cold butter together with a fork and form small crumbs.
12. Stir in walnuts and cranberries.
13. After the cake has baked for 40 minutes, sprinkle with the topping.
14. Continue baking for about 10 minutes.
15. Cool to room temperature. Cut into squares and serve.

Reviews

[Laureen in B.C.]

yummy. this was soooo good, I could eat all of it. Buttery and moist, it will be great on my Christmas brunch buffet. Next time I will just add the topping before baking, it will make it a lot easier. Thanks for sharing