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Home Ā» Food Ā» By Country or Region Ā» Western Europe Ā» Germany Ā» Cranberry (or Cherry) Almond Streusel Cake

Cranberry (or Cherry) Almond Streusel Cake

November 18, 2013 by Kimberly Killebrew Ā· 14 Comments

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Cranberry Almond Orange Streusel Cake Recipe

Cranberries, another highly nutritious “superfruit”, are nestled in this moist butter and sour cream-based streusel cake along with ground almonds and a hint of orange. Ā This cake was no sooner placed on the cake platter than it was stampeded by the clatter of eager forks and plates and devoured completely by four people within 30 minutes.

Streusel cakes have always been popular in Germany (“streusel” is German for “strew” or “scatter”) – they’re practically a staple in the realm of baking. Ā You can find all kinds of streusel cakes in German bakeries. Ā Like most German cakes, they’re not overly sweet but instead emphasize the rich butter flavor and the delicate sweet flavors of fruit or whatever other ingredients are mixed in. Ā This Cranberry Almond Streusel Cake is a little sweeter than what you would typically find in Germany, but the sweetness is still tame and is further tempered by the tart cranberries. Ā This soft, moist and tender streusel cake is also laced with a delightful hint of almond and orange.

Enjoy this cake throughout the holidays, or substitute cherries and enjoy it all the year long!

Serve this cake with vanilla ice cream, whipped cream, or a warm vanilla sauce or custard.

Cranberry Almond Streusel Cake 2 sm

Let’s get started!

In a medium bowl, combine the flour, baking powder, baking soda, and salt.

Cranberry Almond Streussel Cake prep 2

In a large bowl, cream the butter and sugar, beating for several minutes until light and fluffy. Ā Then add the eggs, vanilla extract, almond extract, and orange zest.

Cranberry Almond Streussel Cake prep 1

Add the sour cream.

Cranberry Almond Streusel Cake prep 3

Using a rubber spatula, fold in the ground almonds.

Cranberry Almond Streusel Cake prep 4

Fold in the flour mixture.

Cranberry Almond Streusel Cake prep 5

Add the 3 tablespoons of sugar to the cranberries and toss to combine.

Cranberry Almond Streusel Cake prep 7

Add the cranberries to the batter.

Cranberry Almond Streusel Cake prep 9

Stir to combine.

Cranberry Almond Streusel Cake prep 10

Spoon the batter into a greased 9-inch springform pan.

Cranberry Almond Streusel Cake prep 11

In a small bowl, combine the streusel topping ingredients, crumbling it with your fingers.

Cranberry Almond Streusel Cake prep 8

Evenly sprinkle the streusel over the cake batter.

Cranberry Almond Streusel Cake prep 12

Bake in an oven preheated at 350 degrees F for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out moist but clean.

Cranberry Almond Streusel Cake prep 13

Let the cake cool in the pan for 30 minutes before removing and then let it cool completely. Ā Dust with powdered sugar, cut into slices and serve. Ā Serving options: Ā Ice cream, whipped cream, warm vanilla sauce or custard.

Another option: Ā Instead of sprinkling with powdered sugar, combine 1/2 cup of powdered sugar with a tablespoon or so of orange juice concentrate and drizzle over the cake while still warm.

Cranberry Almond Streusel Cake prep 14

Enjoy!

Cranberry Almond Streusel Cake Recipe

5.0 from 1 reviews
Cranberry Almond Streusel Cake
 
Print
Prep time
15 mins
Cook time
50 mins
Total time
1 hour 5 mins
 
: The Daring Gourmet, www.daringgourmet.com
Serves: 6-8
Ingredients
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup plus 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 teaspoon orange zest
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup full fat sour cream
  • ⅓ cup ground almonds
  • 2 cups fresh or frozen cranberries or cherries (is using frozen, thaw and drain but do not squeeze the cranberries)
  • Streusel Topping:
  • ¼ butter, melted and cooled
  • ½ cup all-purpose flour
  • ½ cup sugar
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 9-inch springform.
  2. In a medium bowl, combine the flour, baking soda, baking powder and salt.
  3. In a large bowl, cream the butter and cup of sugar, beating for several minutes until light and fluffy. Add the eggs, vanilla extract, almond extract, and orange zest. Add the sour cream.
  4. Use a rubber spatula to fold in the ground almonds. Fold in the flour mixture.
  5. In a small bowl, add the cranberries and the 3 tablespoons of sugar, tossing to combine.
  6. Fold the cranberries into the cake batter. Batter will be stiff.
  7. Spoon the batter into the springform.
  8. To make the streusel topping, combine the streusel ingredients in a small bowl and crumble with your fingers. Evenly sprinkle the streusel topping over the cake batter.
  9. Bake for 45-55 minutes or until a toothpick inserted into the center of the comes out moist but clean.
  10. Let the cake cool in the pan for 30 minutes before removing and then let cool completely. Sprinkle with powdered sugar.
  11. Another option: Combine ½ cup powdered sugar with a tablespoon or so of freshly squeezed orange juice and drizzle over the cake while still warm.
  12. Serve with ice cream, whipped cream, or warm vanilla sauce or custard.
3.2.2310

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14 Comments →

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14 Responses

  1. Sue Russell says

    October 2, 2021 at 5:40 am

    Can you use canned cherries

    Reply
    • Kimberly @ The Daring Gourmet says

      October 2, 2021 at 7:47 pm

      Hi Sue, yes you can, just be sure to thoroughly drain the cherries.

      Reply
  2. glenda says

    February 6, 2021 at 9:21 am

    can you use peaches instead of cranberries ?

    Reply
    • Kimberly @ The Daring Gourmet says

      February 6, 2021 at 10:31 am

      Yes you can, Glenda!

      Reply
  3. Nancy says

    December 29, 2019 at 3:17 pm

    Made this today! My guests loved it! I was afraid it would be too sweet with all the sugar but the cranberries offset the sweet perfectly. Because I wasn’t sure how sweet it would be I was afraid to drizzle the orange/powdered sugar glaze all over. I had some sliced almonds and mixed them into the glaze and put them around the edge. This is a delightful moist cake. I did bake the full 55 min. Thats 2 for 2 recipes so far! I look forward to exploring more of your delicious recipes!!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 29, 2019 at 11:00 pm

      Fantastic, Nancy, I’m so glad you enjoyed this, thank you!

      Reply
  4. Alice says

    January 10, 2019 at 7:06 pm

    EVERY crumb was fought over, even by those who don’t care for cake. So delicious! Thank you for sharing the recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 10, 2019 at 10:32 pm

      Now that’s fantastic, Alice, thank you!

      Reply
  5. anabelle says

    February 8, 2017 at 7:31 am

    Could I replace part of the flour by almond flour. (meaning “pimp” the amount of almond flour) Thanks

    Reply
    • Kimberly @ The Daring Gourmet says

      February 8, 2017 at 2:29 pm

      Hi Anabelle, typically it’s said that you can substitute 1/4 of the regular flour with all-purpose flour but I haven’t tried that with this particular cake and don’t know how it will impact the final texture. If you give it a try let us know how it goes!

      Reply
  6. Rita says

    April 26, 2015 at 5:17 am

    The cake sounds amazing !! Could it be made with dried cranberries instead of fresh or frozen ones ? And would you have to make any adjustments to the recipe if using dried cranberries?

    Reply
    • Kimberly @ The Daring Gourmet says

      April 26, 2015 at 7:28 pm

      Thanks, Rita! Yes, you can use dried cranberries instead, but first you will want to rehydrate them. To do that, use about 1 1/2 cups of dried cranberries. Place them in a bowl and pour boiling water over them. Cover and let them sit for 20-30 minutes, then drain them. Give them a good squeeze otherwise you’ll end up with a soggy cake. Then simply use as the recipe instructs. Happy baking!

      Reply
  7. Hari Chandana says

    November 20, 2013 at 2:14 am

    Beautifully baked cake.. looks tempting!!

    Reply
    • The Daring Gourmet says

      November 20, 2013 at 8:13 am

      Thank you, Hari! I love cakes with tons of creamy frosting, but I also enjoy the simple, tasty elegance of a good streusel cake.

      Reply

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kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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