Cranberry Streusel Cake
Indulge in the irresistible charm of this Cranberry Streusel Cake, a perfect blend of tart cranberries, buttery streusel topping, and soft, fluffy cake. This easy-to-make dessert combines the bright, tangy flavor of fresh or frozen cranberries with a hint of cinnamon-spiced sweetness in every bite. Topped with a crumbly layer of brown sugar and optional pecans, this cake is a wonderful balance of textures and flavors. Ideal for the holiday season or as a year-round treat, it bakes up in under an hour and is perfect for sharing with family and friends. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a crowd-pleasing dessert that’s as beautiful as it is delicious. Perfect for brunch, coffee gatherings, or an after-dinner indulgence, this Cranberry Streusel Cake is destined to become a new favorite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup unsalted butter, softened
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cup buttermilk
- 1.5 cups fresh or frozen cranberries
- 0.5 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 0.5 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan with butter or non-stick spray. Line the bottom with parchment paper for easy removal.
In a medium bowl, combine the light brown sugar, 1/4 cup of all-purpose flour, ground cinnamon, and chopped pecans (if using). Add 1/4 cup of the softened butter, and use a fork or your hands to combine until the mixture forms coarse crumbs. Set aside as the streusel topping.
In a large mixing bowl, cream together the remaining 1/2 cup of butter and granulated sugar until light and fluffy, about 2-3 minutes. Use an electric mixer for the best results.
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the remaining 2 1/4 cups of all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Gently fold the cranberries into the batter using a rubber spatula.
Pour the batter into the prepared cake pan, spreading it out evenly. Sprinkle the streusel topping evenly over the batter.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
Serve the cake slightly warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 242 mg | 11% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 52.2 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 151 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
