cranberry-streusel-cake

Cranberry Streusel Cake

This recipe makes lots—perfect for company.

Ingredients:

For the cake
  • 1/2 cup (125 ml) butter or
  • margarine
  • 3/4 cup (175 ml) sugar
  • 3 eggs
  • 1 tsp (5 ml) vanilla
  • 1 cup (250 ml)milk
  • 3 cups (750 ml) flour
  • 1 Tbsp (15 ml) baking powder
  • 1 1/2 tsp (7 ml) cinnamon
  • 1 tsp (5 ml) ground nutmeg
  • 1 tsp (5 ml) salt
  • 3 cups (750 ml) or one
  • 12-oz/340-g package cranberries, fresh or frozen
For the topping
  • 3/4 cup (175 ml) flour
  • 3/4 cup (175 ml) quick cooking rolled oats
  • 3/4 cup (175 ml) brown sugar
  • 1/2 cup (125 ml) butter or margarine

Directions:

  1. Cream butter and sugar in mixing bowl.
  2. Beat in eggs one at a time. Stir in vanilla and milk.
  3. Combine dry ingredients and add to first bowl, stirring slowly until moistened.
  4. Spread in greased 9-by-13-inch (23-by-33-cm) pan and sprinkle with cranberries.
  5. For topping, combine flour, oats and brown sugar. Cut in butter until crumbly.
  6. Sprinkle streusel topping over cake.
  7. Bake in 350°F (175°C) oven for 30 minutes (may be longer if using frozen berries) or until toothpick inserted in centre shows moist crumbs.
This recipe was featured in the article Cooking with cranberries.

Recipe courtesy of Evelyn Ernst, Terra Beata Farm

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