Best 3 Cranberry And Orange Streusel Cake Recipes

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Indulge in a delightful culinary experience with our tantalizing Cranberry and Orange Streusel Cake. This delectable treat combines the vibrant flavors of cranberries and oranges, enveloped in a tender and moist cake. The streusel topping adds a delightful crunch and nutty flavor, making each bite an explosion of taste and texture. Perfect for any occasion, this cake is sure to be a hit with family and friends. In addition to the classic Cranberry and Orange Streusel Cake, we also offer a delightful collection of variations to suit every taste. Discover the zesty delight of our Lemon Blueberry Streusel Cake, where tangy blueberries and vibrant lemon zest create a refreshing twist. For chocolate lovers, our Chocolate Chip Streusel Cake is an irresistible indulgence, featuring rich chocolate chips nestled within a moist and fluffy cake. And for those seeking a unique flavor combination, our Carrot Cake with Streusel Topping offers a moist and flavorful carrot cake base, topped with a crunchy streusel that adds a touch of sweetness. With so many tempting options, there's a streusel cake perfect for every craving.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY STREUSEL LOAF



Cranberry Streusel Loaf image

I relied on this foolproof recipe when teaching our children to cook. Each slice is dotted with plump cranberries and flecks of orange peel.

Provided by Taste of Home

Time 1h25m

Yield 1 loaf (16 slices).

Number Of Ingredients 17

1/3 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons cold butter
3/4 cup finely chopped pecans
BREAD:
2 cups all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 large egg
3/4 cup orange juice
3 tablespoons butter, melted
2 tablespoons grated orange zest
1 cup fresh or frozen cranberries
1/2 cup golden raisins

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.

Nutrition Facts : Calories 213 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 117mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.

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

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.

THE ULTIMATE SOUR CREAM CRANBERRY-STREUSEL BUNDT CAKE



The Ultimate Sour Cream Cranberry-Streusel Bundt Cake image

I can't say enough about this cake, it is moist, dense and buttery!... I have made this using mini chocolate chips and just recently made it with dried cranberries, I plan on making this for the holidays to serve to guests! I baked mine in a tube pan. Since I am making this cake again for the holidays, I plan on adding in some red food colouring in the glaze, and I will chop up frozen or fresh cranberries and add them into the cake batter, but that is only optional.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 1/2 cups chopped walnuts
1 1/4 cups firmly packed light brown sugar
5 teaspoons cinnamon
6 teaspoons sifted cocoa powder
1/2 cup dried cranberries
3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup butter, softened (no subs!)
1 1/2 cups sugar
3 large eggs
1 1/2 tablespoons vanilla
1 (16 ounce) container sour cream
2 cups powdered sugar
3 -4 tablespoons whipping cream
red food coloring (optional)

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.

Tips

  • Properly Cream Butter and Sugar: Take the time to cream the butter and sugar thoroughly until light and fluffy. This step incorporates air into the cake batter, resulting in a tender and moist texture.
  • Zest the Oranges: Use a microplane grater to zest the oranges. Zesting releases the aromatic oils from the peel, intensifying the orange flavor in the cake.
  • Don't Overmix the Batter: Mix the batter only until the ingredients are well combined. Overmixing can toughen the cake.
  • Chill the Streusel Topping: Chilling the streusel topping before sprinkling it over the batter helps it hold its shape and create a crumbly texture.
  • Proper Baking: Bake the cake in a preheated oven and keep an eye on it to prevent overbaking. Overbaking can dry out the cake.

Conclusion

The Cranberry and Orange Streusel Cake is a delightful treat that combines the tangy sweetness of cranberries with the vibrant flavor of oranges. The moist cake, crisp streusel topping, and pops of tart cranberries make this cake a perfect choice for special occasions or everyday snacks. Additionally, the recipe is relatively easy to follow, making it accessible to bakers of all skill levels. So, gather your ingredients, preheat your oven, and embark on a baking journey that will fill your home with irresistible aromas and gratify your taste buds with each bite of this delectable Cranberry and Orange Streusel Cake!

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