Ingredients for Cranberry And Orange Streusel Cake
- All Purpose Flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, 1 stick melted, 1 stick cold and cut into pieces
- 1/2 cup orange juice
- 1/2 cup boiling water
- 1 large egg
- Fresh Cranberries
- 1/2 cup packed brown sugar
- Walnuts
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How to Make Cranberry And Orange Streusel Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch square baking pan.
- **Make the Streusel Topping:** In a medium bowl, combine 1/2 cup packed brown sugar, 1/2 cup all-purpose flour, 1/4 cup chopped pecans or walnuts, and 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- **Make the Cake Batter:** In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Add 1/2 cup (1 stick) melted unsalted butter, 1/2 cup orange juice, 1/2 cup boiling water, and 1 large egg to the dry ingredients. Stir with a wooden spoon until just combined.
- Gently fold in 1 1/2 cups fresh or frozen cranberries.
- Pour batter into the prepared pan and sprinkle evenly with the streusel topping.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before serving.
- (Optional) Freeze for later. Reheat at 350°F (175°C) for 10-15 minutes.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
110g
Fat
14g
Carbs
15g
