A delicious holiday treat!
The Thanksgiving and Christmas holiday is a great time to serve this wonderful Cranberry Streusel Cake. I like to serve it warm with a whipped cream topping and a dash of cinnamon. It is great with a steaming cup of mocha or coffee. This streusel cake is great as a holiday breakfast treat or an after dinner dessert. Bon Appétit!
¾ cup packed light brown sugar
1 teaspoon cinnamon
¼ cup flour
¼ cup butter
½ cup butter
1 cup sour cream
1 cup sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 bag of fresh cranberries
In a small bowl, mix together streusel mixture and set aside.
Beat the first five cake ingredients together in large bowl, until you have a creamy mixture. Gradually add the dry ingredients and mix well.
Wash a bag of fresh cranberries and set aside. Pick out any bad or spoil cranberries.
Preheat oven to 350 degrees. Grease an angel food cake pan.
Spread half of cake mixture into pan, followed by half of streusel mixture and half of cranberries. Repeat with the other half of batter, then cranberries and streusel.
Bake the streusel for 1 ¼ hours.
Allow to cool and serve with a whipped cream topping and a dash of cinnamon.
Published in: Cooking