Why get stuck with another year of boring cranberry sauce when you can have something more tastier and fun?
Spiced orange cranberry streusel cake recipe:
2½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1½ cups superfine/caster sugar
1 cup butter melted
2 eggs
1 tablespoon orange zest about 2 oranges
¾ cup orange juice about 3 oranges
1 cup cranberry jam or in the UK cranberry sauce will work
1 cup fresh cranberries (or ½ cup dried cranberries, soaked)
Topping:
½ cups brown sugar packed
½ cup granulated sugar
1 tablespoon ground cinnamon
½ teaspoon salt
¾ cups butter melted
The zest of 1 orange
1½ cups all-purpose flour
¼ cup powdered sugar for dusting
1 Cute Lilliputian girl (optional)
Preheat the oven to 350F/175C Grease 13×9 inch baking pan.
For the topping:
Mix the flour, both sugars, cinnamon, orange zest and salt in medium mixing bowl. Add the warm melted butter and stir to blend until moist clumps form. Set aside.
For the cake:
In a medium mixing bowl mix together the flour, sugar, baking powder, baking soda, and salt.
Add the cinnamon, nutmeg & ginger. Mix until combined.
Add melted butter, the orange juice & zest. Mix until combined.
Add eggs mixing until well blended. Fold in the cranberries.
Transfer cake batter to prepared baking pan; spreading it evenly over the pan.
top with the cranberry jam by gently smoothing over the surface of the cake (you may have to warm it slightly to make it easily spread).
Hand squeeze small handfuls of crumb topping together to form small clumps. Drop topping clumps evenly over cake batter & cranberry jam, covering with a thick layer of topping.
Bake 1 hour or until a tester comes out clean and topping is golden brown and a little crisp
Cool cake in the pan on a cooling rack at least an hour. Once cool dust with powdered sugar and cut into squares to serve.
