Cranberry Sauce Cake with Streusel Topping

Leftovers.  While pumpkin pie for breakfast and hot turkey sandwiches are two of my favorite post-Thanksgiving treats, leftovers can be somewhat problematic, especially when, economically speaking, the marginal utility diminishes with each consecutive day.  You soon begin to find that those mashed potatoes are starting to taste more like fridge than all of that creamy goodness you tried to whip into them, and that the stuffing has begun to resemble construction material more than something that you’d want to serve up on a plate.  This year I found myself with an unusual surplus of cranberry sauce, which, as much as I love cranberry sauce, was in danger of going the way of all leftovers if not somehow transformed into something with more universal appeal.  The holiday season always amps my craving for cinnamon, so I thought something involving streusel might be nice.  The following creation is a variation on a Blueberry Cake Recipe that I found on JoyofBaking.com. Sahtain!

Before

Cranberry Sauce Cake with Streusel Topping

Streusel Ingredients:

  • 1/3 c. all-purpose flour
  • 1/3 c.  granulated sugar
  • ½ tsp. cinnamon
  • ¼ c. cold, unsalted butter

Batter Ingredients:

  • ½ c. all-purpose flour
  • ½ c. quick-cooking oats
  • 1 tsp. baking powder
  • 1/8 tsp. salt
  • ¼ c. softened, unsalted butter
  • ¼ c. granulated sugar
  • 1 egg
  • ½ tsp. pure vanilla extract
  • 1/3 c. milk
  • 2 c. (16 oz.) cranberry sauce (preferably the kind with whole cranberries in it)

Directions:

For Streusel: Combine flour, sugar and cinnamon and cut in butter using a fork or pastry blender until consistency is even and crumbly.  Set aside.

For Batter: Combine flour, oats, baking powder and salt in a small bowl and set aside.  Cream together butter and sugar then add, by hand or with an electric mixer, egg and vanilla extract.  Gradually add milk and dry ingredients alternating between the two.  Fold in cranberry sauce with a spatula or wooden spoon being careful not to over-mix.  Pour into a greased 8×8 inch pan and evenly sprinkle streusel on top.  Bake at 350 degrees F for 30-40 minutes, or until a toothpick inserted into the middle comes out clean.

After

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