Cranberry Streusel Cake With Orange Butter Sauce
|All purpose flour/Unbleached flour||1⁄2 Cup (8 tbs) (Pillsbury)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|White cake mix||18 1⁄4 Ounce (Pillsbury Plus)|
|Water||1 Cup (16 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Grated orange peel||2 Teaspoon|
|Coarsely chopped cranberries||1 1⁄2 Cup (24 tbs) (fresh or frozen)|
|For orange butter sauce|
|Sugar||1 Cup (16 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Grated orange peel||1 Tablespoon|
Heat oven to 350Â°F.
Grease 13x9-inch pan.
Lightly spoon flour into measuring cup; level off.
In small bowl, combine flour and brown sugar.
Using pastry blender or fork, cut in 1/4 cup butter until crumbly.
Stir in nuts.
In large bowl, combine all cake ingredients except cranberries.
Beat at low speed until moistened; beat 2 minutes at high speed.
Fold in cranberries.
Pour into greased pan.
Sprinkle streusel evenly over batter.
Bake at 350Â°F for 35 to 50 minutes or until toothpick inserted in center comes out clean.
In small saucepan over medium-high heat, combine all sauce ingredients except orange peel.
Bring to a boil, stirring constantly.
Boil 2 minutes.
Remove from heat; stir in orange peel.
Serve warm sauce over cake.