TANGY FROZEN LEMON PIE1 (9”) graham cracker pie crust3 egg whites¼ t. cream of tartar½…
Cranberry Streusel Cake
| Cranberry Streusel Cake | Print |
Recipe By: Alice Morrow
Cranberry Streusel Cake
Ingredients
- BATTER:
- 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
- FILLING AND TOPPING:
- 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
Instructions
- Preheat oven 350. Butter and flour 9” round springform cake pan.
- In medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- With electric mixer at low, beat in butter until it looks like coarse meal.
- 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.
- 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.
- 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.
- Sprinkle topping over the cranberries and bake for 1 hour, until cake tester inserted in center of cake comes out clean.
- Let cake cool completely, the remove ring and serve.
Notes
*****Cake can be kept at room temperature for 2 days.
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