with Streusel Topping
Yield: 1 – 10” cake, 12 servings
Prep Time: 30 minutes
Cook Time: 90 minutes
Wine Suggestion: Late Harvest Chenin Blanc
½ cup unsalted butter
2 cups all purpose flour
1 ½ tsp baking powder
½ salt
1 cup sugar
1 large egg
1 tsp vanilla extract
½ cup milk
1 Tbsp freshly grated orange rind
4 cups fresh cranberries, rinsed and dried
Heat oven to 350°F. Butter baking pan (a spring form pan is best) and dust with flour.
In medium mixing bowl cream butter and sugar until light and fluffy. Add eggs, vanilla, and orange rind, mix well. Begin to add milk slowly and continue mixing. Add sifted flour, baking powder, and salt to mixture. Once ingredients are incorporated fold in cranberries carefully.
Place batter into greased and floured baking 10” cake pan and cover with streusel topping. Bake for about 50 to 60 minutes or until a toothpick inserted in the center, comes out batter free. Remove from the oven let cool for at least 20 minutes before removing from the pan.
6 tbsp unsalted butter, room temperature
¼ cup packed brown sugar
1 tsp ground cinnamon
1 cup all purpose flour
Combine all ingredients together for a consistency of corn meal. Do not over mix.
