CRANBERRY AND ORANGE STREUSEL CAKE

Cranberry and Orange Streusel Cake image

I found this recipe in a magazine and it hung about on my desk for ages, until I eventually got around to making it. Sweet, but not too sweet, it has become a firm favorite in this house.

Provided by C.C619

Categories Dessert

Time P1DT21h10m

Yield 12 serving(s)

Number Of Ingredients 14

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Ingredients

2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
3/4 cup orange juice
1/4 boiling water
1 egg, room temp lightly beaten
2 cups fresh cranberries, chopped
1/2 cup brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter, room temp
1/2 cup walnuts (chopped) or 1/2 cup pecans

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.

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