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Cranberry Streusel Cake With Orange Butter Sauce

Country.Chef's picture
Ingredients
For streusel
  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)
For cake
  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
  Eggs 2
  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
Directions

Heat oven to 350°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.
Set aside.
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 350°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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cranberry

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