This scrumptious recipe for Spiced Orange & Cranberry Streusel Cake is a great recipe to feed a crowd over the holidays. It’s perfect for anything from brunch to dessert.
This recipe is really amazing. It’s a big cake made in a 13″ x 9″ pan so it’s perfect for feeding a crowd at Christmas. T
he combination of orange, cranberry and cinnamon is just delicious and my family just couldn’t get enough of it! We ate it for breakfast and had it for dessert for about 4 days! I love it warm, but it’s just as good at room temperature.
I used dried cranberries that I soaked in hot water to plump them up. If you want to try it with fresh, I would sweeten them a bit. I haven’t tried it with fresh cranberries, so if you try it, please let me know how it turns out. I made it using cranberry jam (you ca get it here on Amazon.com). About 2/3 of the way through the bake, I added cranberry jam to the top of the cake as well. This was only for decoration and you can skip this step if you’d like.If the topping starts getting too brown while baking, cover it with foil to keep it from getting too crispy. I’ve added photos using more than one piece of cake so you can see how beautifully the cranberries speckle the cake.
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Spiced Orange & Cranberry Streusel Cake
This scrumptious recipe for Spiced Orange & Cranberry Streusel Cake is a great recipe to feed a crowd over the holidays. It's perfect for anything from brunch to dessert.
- The juice three medium oranges about 1/3 cup
- The zest of 2 oranges about a teaspoon
- 2 1⁄4 cups flour
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 1⁄3 cups super fine/caster sugar
- 1 cup butter softened
- 4 eggs
- 1⁄2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1⁄2 cup cranberry jam/jelly or in the UK cranberry sauce will work
- 1⁄2 cup dried cranberries soaked
- 1 ½ cups brown sugar packed
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon salt
- 1 ½ cups butter melted
- The zest of 1 orange
- 3 cups all-purpose flour
- ¼ cup cranberry jam
- ½ cup powdered sugar for dusting
Preheat the oven to 350F/175C
Grease 13×9 inch baking pan.
For the topping:
Mix both sugars, cinnamon, orange zest and salt in medium mixing bowl. Add the warm melted butter and stir to blend.
Add flour and mix with a fork until moist clumps form. Set aside.
For the cake:
F/170c. Grease 13×9 inch baking pan.
In a medium mixing bowl mix together the flour, baking powder, and salt.
Beat the softened butter in large bowl until light.
Add sugar and beat until light and fluffy.
Add the cinnamon, nutmeg & ginger. Mix until combined.
Add the orange juice & rind. Mix until combined.
Add eggs 1 at a time, mixing until well blended after each addition.
Add flour mixture in 3 additions, beating just until blended after each addition.
Fold in the cranberries.
Transfer cake batter to prepared baking pan; spreading it evenly over the pan.
Using a tablespoon, top with the cranberry sauce by gently placing spoonful’s evenly around the surface of the cake.
Hand squeeze small handfuls of crumb topping together to form small clumps. Drop topping clumps evenly over cake batter & cranberry sauce, covering with a thick layer of topping.
Bake 30 minutes covered in non-stick foil.
Gently remove from the oven, remove the foil, and using a tablespoon, and gently scatter the cranberry jam.
Bake 30 more minutes or until tester comes out clean and topping is golden brown and a little crisp
Cool cake in dish on rack at least 30 minutes.
Dust with powdered sugar and cut into squares to serve.