Cranberry Cake with Streusel Topping

After I made my homemade Cranberry Sauce I thought about this cake my friend Mary of Bunny's Warm Oven had made. It was a Cherry Cake which used a canned cherry filling. Simple, easy and delicious so I figured why not try a cake using cranberry as the fruit. In essence I am using my own batter recipe, but snagged Mary's streusel topping recipe from her post, Apple Streusel Coffee Cake.

For the filling you can use my cranberry sauce recipe as linked in the first paragraph or use up what you have made for the holidays by making this delicious cake. The cake is moist, the filling is superb and the nice crunchy streusel on top makes this is winning recipe.

This wonderful recipe cost me approximately $7.43 to make. It's from scratch. It's easy. Serving about 10-12 slices for .74¢ for 10 and .61¢ for 12 slices.

For tips on baking for the novice, this website is full of useful information.

For the streusel:
  • 1 1/4 cup light brown sugar
  • 3/4 cup flour
  • 1 stick butter - cold - and cut in small pieces
  • 1 cup pecans - chopped
  • 1 tbsp. cinnamon
  1. In a bowl mix the brown sugar, flour and cinnamon.
  2. Work the butter pieces in until crumbly using a fork or pastry cutter.
  3. Add in the chopped nuts and mix well. Set aside while you make the cake batter.
To make the cake:
  • 4 eggs
  • 1 cup white sugar
  • 1 stick butter - melted
  • 1 1/2 cups sifted all purpose flour
  • 1 tsp. baking powder
  1. In a bowl sift together the flour and baking powder and set aside.
  2. Get your butter melted and let it cool down a bit.
  3. In a separate larger bowl beat the eggs and sugar together with a hand held mixer until the eggs are thick and pale yellow.
  4. Add the flour and butter to the egg mixture, a little at a time until blended well.
Assembly and baking:
  1. Grease your pan well and get your oven preheated to 350°.
  2. Add in your batter and spread as evenly in the pan as possible.
  3. Next add in a cup (liquid measure) of the cranberry sauce and carefully spread that evenly over the cake batter.
  4. Top with as much of the streusel topping as you like. Personally I like it heavy. If you don't use all the streusel topping you can store it in an airtight container and place in the freezer until your next project with streusel is needed.
  5. Bake for 1 hour in a preheated 350° oven until a knife inserted comes out clean.
  6. Allow to cool for 10-15 minutes then using a knife go around the outer edges of the tube pan.
  7. After an hour or more longer you can release the cake from the pan and begin serving.
The cake is delicious and it's moist. The cranberry sauce has a nice tartness to it and with the sweet of the streusel, well it just all works together so nicely.


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