Cranberry Streusel Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Combine flour, sugar, and salt in a bowl. Stir in cranberries and walnuts; toss to coat. Stir in butter, eggs, and almond extract. Spread batter into the prepared pan.
• Combine walnuts, brown sugar, butter, and flour for streusel in a small bowl. Crumble streusel on top of cranberry mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve warm or cold.

Steps:

• In a bowl, combine brown sugar and flour. Cut in butter until crumbly. Stir in pecans; set aside. , In a large bowl, combine the flour, sugar, baking powder, nutmeg, allspice and salt. In another bowl, whisk the egg, orange juice, butter and orange zest. Stir into dry ingredients just until moistened. Fold in cranberries and raisins. , Transfer half of the batter to a greased 9x5-in. loaf pan. Sprinkle with half of the streusel; repeat layers. , Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Steps:

• Set oven to 350°.
• Generously butter a 12-cup Bundt pan (can use a tube pan also).
• In a bowl mix together all streusel ingredients; set aside.
• For the cake: sift together the flour, baking powder, baking soda and salt.
• In a large bowl using an electric mixer cream the butter and sugar with vanilla for 5-6 minutes.
• Beat in eggs one at a time until well blended.
• Add in sour cream until well blended.
• Mix in the flour mixture alternately into butter mixture in 3 additions; then beat on high speed for 1 minute.
• Pour 1/3 of the batter into prepared baking pan.
• Sprinkle with half of the streusel mixture.
• Spoon another 1/3 batter over the streusel mixture.
• Sprinkle with remaining streusel mixture, and then spoon the remaining batter over.
• Bake cake for about 1 hour or until cake tests done (it might take more or less time to bake).
• Cool for about 15 minutes, then carefully run a knife around the sides of the pan to loosen cake.
• Turn the cake out onto a rack to cool completely.
• In a bowl whisk together the confectioners sugar and 2 tablespoons whipping cream adding/whisking in more whipping cream to create a THICK glaze (make sure it is thick enough to cling to the cake).
• Drizzle over the cake.

Steps:

• Heat oven to 325.
• Grease a 9X9 baking pan.
• In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt until blended.
• With a mixer, beat butter, sugar, and vanilla on medium speed until well blended.
• Reduce speed to low and add eggs one at a time, mixing until just incorporated.
• Then alternately fold in flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture.
• Then fold in the 1/2 cup of cranberries.
• Scape batter into the prepared pan.
• Bake for 40 minutes.
• STREUSEL TOPPING DIRECTIONS:.
• While the cake is baking, mix the brown sugar, flour, cinnamon, and cold butter together with a fork and form small crumbs.
• Stir in walnuts and cranberries.
• After the cake has baked for 40 minutes, sprinkle with the topping.
• Continue baking for about 10 minutes.
• Cool to room temperature. Cut into squares and serve.

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 inch square pan.
• Make the struesel topping by combining the brown sugar, flour, nuts and butter together with a fork until crumbly. Set aside.
• Stir together the flour, sugar, baking powder, baking soda and salt in a large bowl.
• Add the melted butter, orange juice, boiling water and egg. Stir with a wooden spoon until combined.
• Fold in the cranberries.
• Pour into the prepared pan.
• Sprinkle struesel over the cake batter.
• Bake for about 45 minutes or until a cake tester inserted into the cake comes out clean.
• The cake may be frozen and reheated at 350 degrees F for 10 minutes.

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, beat granulate sugar and oil with electric mixer on medium speed until combined. Add sour cream, vanilla and eggs; beat on low speed until well combined.
• In medium bowl, stir together 2 cups flour, the baking powder, baking soda and cinnamon with mixer running on low speed, gradually beat in flour mixture until combined.
• Fill each muffin cup with 1 heaping tablespoon batter. Top each with 1 tablespoon cranberry sauce. Divide remaining batter evenly among muffin cups, covering cranberry sauce (no need to completely cover).
• In small bowl, mix streusel topping ingredients with fingers until crumbly; sprinkle evenly over batter in cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm or cooled.

Steps:

• Preheat oven to 375F.
• Beat egg in a large bowl.
• Add milk, 1/2 cup sugar, oil, orange juice and peel and almond extract.
• Mix well.
• In another bowl mix 1 cup of flour, baking powder and salt.
• Add to egg/milk mixture and stir until just combined.
• Oil an 8x8 baking pan Pour batter into pan.
• Spoon chopped cranberries over batter In a small bowl, mix remaining 1/2 cup of flour, 3 tbls sugar and 2 tbls butter until crumbly.
• Sprinkle mixture over cranberries.
• Bake 25-30 minutes.