Cranberry Streusel Butter Cake
Cranberry Streusel Butter Cake is a delightful blend of sweet and tart flavors, encased in a buttery base and topped with a crunchy streusel. This cake evokes warm memories of family gatherings and cozy baking sessions, making it perfect for brunch or dessert. With its golden crust and inviting aroma, every slice promises a taste of nostalgia and comfort that will have everyone coming back for seconds.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 10 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour (sifted)
- 1 tsp baking powder
- 3 large eggs
- 2 cups cranberries (fresh or frozen)
- 1 tsp cinnamon
- Streusel Topping: 1/2 cup brown sugar, 1/2 cup flour, 1/4 cup unsalted butter (melted), 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round pan.
- In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time along with vanilla extract. Gradually mix in sifted flour, baking powder, cinnamon, and salt until just combined.
- Gently fold in cranberries using a spatula.
- For the streusel topping, combine brown sugar, flour, melted butter, and cinnamon until crumbly.
- Pour batter into the prepared pan; top with streusel mixture.
- Bake for 40-45 minutes or until golden brown and a toothpick comes out clean.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Substitute cranberries with blueberries or chopped apples for variations. Store in an airtight container at room temperature for up to three days; reheat slices in the microwave.