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Cranberry Streusel Cake

Scott Phillips

Servings: nine.

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.


For the cake:

  • 9 oz. (2 cups) all-purpose flour; more for the pan
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. table salt
  • 4 oz. (1/2 cup) unsalted butter, well softened at room temperature; more for the pan
  • 1-1/3 cups granulated sugar
  • 1 tsp. pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 cup plain, low-fat yogurt
  • 1/2 cup fresh cranberries, chopped

For the streusel:

  • 1/4 cup packed light brown sugar
  • 2 Tbs. all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 2 Tbs cold unsalted butter, cut into 4 pieces
  • 1/4 cup chopped walnuts
  • 1/4 cup fresh cranberries, chopped


Make the cake:

  • Position a rack in the middle of the oven and heat the oven to 325°F. Lightly butter and flour a 9-inch-square baking pan. In a medium bowl, whisk the flour, baking powder, baking soda, nutmeg, and salt until blended. With an electric mixer, beat the butter, sugar, and vanilla on medium speed until well blended, about 3 minutes. Reduce the speed to medium low and add the eggs one at a time, mixing until just incorporated. Using a wide rubber spatula, alternately fold the flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture. Add the chopped cranberries with the last addition of flour. Scrape the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles. Bake for 40 min.

Make the streusel:

  • While the cake is baking, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter and mix, using a fork, until the ingredients are well blended and form small crumbs. Stir in the walnuts and cranberries.
  • After the cake has baked for 40 min., sprinkle the streusel evenly over the top of the cake. Continue baking until a pick inserted in the center comes out clean, another 10 to 15 min. Cool in the pan on a wire rack until warm or room temperature. Cut into squares and serve.


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Reviews (3 reviews)

  • butterscotch | 04/14/2021

    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.

  • glorybix | 12/17/2017

    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.

  • innkeepermom6 | 11/15/2008

    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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