Add the topping 40 minutes into baking rather than at the beginning, when it would sink too far into the cake, or at the end, when it wouldn’t sink in at all.
I remember making this cake when the recipe first appeared in FC and enjoying it then--a foregone conclusion since I love cranberries and cakes made with yogurt. I made it again recently and tweaked the recipe a bit, using cardamom instead of nutmeg in the batter and upping the cranberries and the walnuts in the streusel to 1/2 cup each. I baked the cake in a 9-in. square pan, since I don't have a 10-in. square. The smaller pan works but is a bit unnerving since the batter rises enough during the initial 40-minute baking until the pan is filled to the brim. Using the smaller pan also requires baking the cake about 20 minutes longer than the recipe specifies.
The amount of streusel I made was not enough for a 9-in. cake even though I used twice the amount of nuts and cranberries called for. I suggest increasing all the streusel ingredients by at least half regardless of the size pan you use, and, if you like a lot of streusel, doubling all the ingredients. As for me, the next time I make this, I'm thinking about leaving off the streusel completely and instead finishing the cake with a thin vanilla/cardamom glaze topped with a sprinkling of chopped cranberries and pecans.
Excellent cake, it baked in 30 minutes in my new oven. Festive presentation. Next time I will add 1/2 cup of cranberries to the streusel or double the streusel.
This cake comes together quickly and has a very tender crumb. I would make it again but double the crunchy topping!Also, I used 1/2 whole wheat pastry flour in place of the white and that worked very well.
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