Cranberry Streusel Cake

Cranberry Streusel Cake

Cranberry Streusel Cake
Cranberry Streusel Cake
Recipe By:

  • 1 c. flour
  • ½ c. plus 2 T. sugar
  • ¾ t. baking powder
  • ¼ t. baking soda
  • ¼ t. salt
  • 1 stick butter, cubed and chilled
  • 3 large egg yolks
  • ½ c. sour cream
  • 1 t. vanilla extract
  • 2 ½ c. fresh or frozen cranberries
  • 2 t. fresh lime juice
  • 1 t. freshly grated lime zest
  • ¼ c. sugar
  • 1 T. cornstarch
  • 1 t. vanilla extract
  • Pinch of salt
  • ¼ t. black pepper
  • ¾ t. cinnamon
  • ½ c. flour
  • ½ c. rolled oats
  • ½ c. light brown sugar
  • 1 stick butter, cubed and chilled

  1. Preheat oven 350. Butter and flour 9” round springform cake pan.
  2. In medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  3. With electric mixer at low, beat in butter until it looks like coarse meal.
  4. In small bowl, whisk egg yolks with sour cream and vanilla. Beat egg mixture into dry ingredients at medium speed just until incorporated. Scrape cake batter into springform pan.
  5. In medium bowl, stir in cranberries with lime juice, zest, sugar, cornstarch, vanilla, salt, black pepper and ¼ t. cinnamon. Spoon mixture over cake batter.
  6. In another bowl, mix together flour, oats and brown sugar. Stir in remaining cinnamon. With a pastry blender or two knives, cut in the chilled butter until it resembles coarse meal.
  7. Sprinkle topping over the cranberries and bake for 1 hour, until cake tester inserted in center of cake comes out clean.
  8. Let cake cool completely, the remove ring and serve.

*****Cake can be kept at room temperature for 2 days.


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