Cranberry And Orange Streusel Cake Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
• For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 6 to 8 minutes. If needed, brush any sugar crystals off the side of the saucepan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the cranberries over the caramel.
• For the cake: Whisk together the flour, baking powder, baking soda, cinnamon, salt and cloves in a medium bowl. Beat the butter and sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and orange zest. Whisk together the milk and sour cream in a small bowl. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
• Pour the batter over the cranberries in the cake pan, and spread evenly. Bake until the cake is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, cranberry-side up. Let cool completely. Cut into wedges, and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.
• Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
• Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.

Steps:

• Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., In a large bowl, beat brown sugar, melted butter, egg substitute, applesauce, 1 teaspoon orange zest and vanilla until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into brown sugar mixture. Stir in cranberries and baking chips., Transfer batter to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in remaining orange zest. Spread over cake. Sprinkle with pecans. Refrigerate leftovers.

Steps:

• Make streusel by combining muesli, flour, brown sugar and salt in a bowl.
• Add butter and water to mixture.
• Using fingertips, mash together until mixture forms small pieces.
• Place in freezer until firm, about 30 minutes.
• Place the juice in a saucepan over medium-high heat and reduce to 1/2 cup.
• Cool slightly.
• Preheat oven to 350 degrees.
• Spray muffin tin with cooking spray.
• Sift together dry ingredients.
• In a separate bowl, combine butter, yogurt, vanilla extract, orange peel and reduced orange juice.
• Add egg and egg white and combine thoroughly by hand using a wire whisk.
• Add dry ingredients to wet mixture in two parts.
• Mix by hand until just combined.
• Gently fold in cranberries.
• Divide batter evenly between muffin cups.
• Sprinkle 2 teaspoons of streusel topping on top of each muffin.
• Bake muffins until tops are lightly golden and a toothpick comes out clean, about 35 minutes.
• Remove muffin pan from oven and cool on wire rack for 5 minutes.
• Remove muffins from pan and cool completely on wire rack.

Steps:

• Preheat oven to 350.
• Coat bottom of 9" springform pan with cooking spray.
• At med-hi speed beat sugar and butter until combined; reduce speed to low and add eggs& vanilla beat 1 minute; beat in baking mix and add sour cream; beat until combined 1 minute.
• Transfer to pan; bake 1 hr.
• Topping: Combine baking mix, sugar and butter; chop almonds; stir into mixture; stir until large crumbs form; spread cranberry sauce over cake; top with crumbs.
• Bake 20-25 minutes.
• Cool in pan 30 minutes.
• Run knife around edge of pan to loosen, cool completely.
• Sprinkle with confectioners sugar if desired.

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in the milk, applesauce and vanilla. Combine the flour, baking powder and salt; stir into butter mixture just until moistened. Fold in cranberries and orange zest., Coat muffin cups with cooking spray; fill three-fourths full with batter. For topping, combine the flour, brown sugar and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Preheat oven to 375F.
• Beat egg in a large bowl.
• Add milk, 1/2 cup sugar, oil, orange juice and peel and almond extract.
• Mix well.
• In another bowl mix 1 cup of flour, baking powder and salt.
• Add to egg/milk mixture and stir until just combined.
• Oil an 8x8 baking pan Pour batter into pan.
• Spoon chopped cranberries over batter In a small bowl, mix remaining 1/2 cup of flour, 3 tbls sugar and 2 tbls butter until crumbly.
• Sprinkle mixture over cranberries.
• Bake 25-30 minutes.

Steps:

• Stir together the flour, sugar, baking powder and salt.
• Stir in orange rind.
• Mix together in separate bowl -- all the wet ingredients.
• Make a well in centre of dry ingredients and add wet ingredients.
• Mix until JUST blended.
• Prepare 8" round cake pan (greased and floured).
• Pour into cake pan.
• Sprinkle with topping.
• Bake at 350 degrees for about 30 minutes or until golden.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking pan.
• Whisk together the flour, sugar, baking powder, baking soda, salt, and dried orange peel in a bowl. In a separate bowl, whisk together the orange juice concentrate, water, and orange extract. Using a pastry cutter, cut the butter into the flour mixture until well combined, and stir the orange juice mixture in, stirring just enough to thoroughly mix. Gently stir in the cranberries and pecans. Smooth the batter into the prepared baking dish.
• Bake in the preheated oven until the top is browned, about 50 minutes. Reduce heat to 325 degrees F (165 degrees C), cover the dish with foil, and bake until a knife inserted into the center of the cake comes out clean, 20 to 30 more minutes.