Cranberry and Orange Streusel Cake |
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Prep Time: 10 Minutes Cook Time: 2700 Minutes |
Ready In: 2710 Minutes Servings: 12 |
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I found this recipe in a magazine and it hung about on my desk for ages, until I eventually got around to making it. Sweet, but not too sweet, it has become a firm favorite in this house. Ingredients:
2 cups all-purpose flour |
1 cup 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 boiling water |
1 egg, room temp lightly beaten |
2 cups fresh cranberries, chopped |
1/2 cup brown sugar |
2 tablespoons all-purpose flour |
2 tablespoons butter, room temp |
1/2 cup walnuts (chopped) or 1/2 cup pecans |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease a 9 inch square pan.
3. Make the struesel topping by combining the brown sugar, flour, nuts and butter together with a fork until crumbly. Set aside.
4. Stir together the flour, sugar, baking powder, baking soda and salt in a large bowl.
5. Add the melted butter, orange juice, boiling water and egg. Stir with a wooden spoon until combined.
6. Fold in the cranberries.
7. Pour into the prepared pan.
8. Sprinkle struesel over the cake batter.
9. Bake for about 45 minutes or until a cake tester inserted into the cake comes out clean.
10. The cake may be frozen and reheated at 350 degrees F for 10 minutes.
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