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Cranberry Streusel Cake With Orange Butter Sauce

Country.Chef's picture
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

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5814 Calories from Fat 2346

% Daily Value*

Total Fat 262 g402.4%

Saturated Fat 115.8 g578.8%

Trans Fat 0 g

Cholesterol 785.8 mg261.9%

Sodium 4052.7 mg168.9%

Total Carbohydrates 835 g278.4%

Dietary Fiber 18.7 g74.6%

Sugars 547.4 g

Protein 62 g123.9%

Vitamin A 103.5% Vitamin C 203.2%

Calcium 85% Iron 36.2%

*Based on a 2000 Calorie diet

Cranberry Streusel Cake With Orange Butter Sauce Recipe