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. 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. You can find all kinds of streusel cakes in German bakeries. 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. 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. 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.
Let’s get started!
In a medium bowl, combine the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar, beating for several minutes until light and fluffy. Then add the eggs, vanilla extract, almond extract, and orange zest.
Add the sour cream.
Using a rubber spatula, fold in the ground almonds.
Fold in the flour mixture.
Add the 3 tablespoons of sugar to the cranberries and toss to combine.
Add the cranberries to the batter.
Stir to combine.
Spoon the batter into a greased 9-inch springform pan.
In a small bowl, combine the streusel topping ingredients, crumbling it with your fingers.
Evenly sprinkle the streusel over the cake batter.
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.
Let the cake cool in the pan for 30 minutes before removing and then let it cool completely. Dust with powdered sugar, cut into slices and serve. Serving options: Ice cream, whipped cream, warm vanilla sauce or custard.
Another option: 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.
Enjoy!
- 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
- Preheat the oven to 350 degrees F. Grease a 9-inch springform.
- In a medium bowl, combine the flour, baking soda, baking powder and salt.
- 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.
- Use a rubber spatula to fold in the ground almonds. Fold in the flour mixture.
- In a small bowl, add the cranberries and the 3 tablespoons of sugar, tossing to combine.
- Fold the cranberries into the cake batter. Batter will be stiff.
- Spoon the batter into the springform.
- 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.
- Bake for 45-55 minutes or until a toothpick inserted into the center of the comes out moist but clean.
- Let the cake cool in the pan for 30 minutes before removing and then let cool completely. Sprinkle with powdered sugar.
- 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.
- Serve with ice cream, whipped cream, or warm vanilla sauce or custard.
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Hari Chandana says
Beautifully baked cake.. looks tempting!!
The Daring Gourmet says
Thank you, Hari! I love cakes with tons of creamy frosting, but I also enjoy the simple, tasty elegance of a good streusel cake.
Rita says
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?
Kimberly @ The Daring Gourmet says
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!
anabelle says
Could I replace part of the flour by almond flour. (meaning “pimp” the amount of almond flour) Thanks
Kimberly @ The Daring Gourmet says
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!
Alice says
EVERY crumb was fought over, even by those who don’t care for cake. So delicious! Thank you for sharing the recipe!
Kimberly @ The Daring Gourmet says
Now that’s fantastic, Alice, thank you!