Cranberry Streusel Cake

Cranberries tend to be a great staple for the fall season especially around thanksgiving. The great tart flavor and the vibrate red color makes it very appealing to the eyes. This Cranberry Streusel Cake is a great addition to your thanksgiving table for a dessert option, it even makes a great breakfast cake option too. It has a great combination of sweet and tart from the cranberries and orange in the cake.

The first thing is you make the base cake, whisk together the flour, granulated sugar, baking powder and soda and salt. Cut in the butter to the flour mixture until a course meal like texture. Using a hand held mixer on low speed is an easy easy of doing this, you can also use a pastry blender or two knives.

 In a separate bowl, whisk the egg yolks, sour cream and vanilla extract together until smooth.

Add the egg mixture to the dry ingredients just until all dry is moist. Scrap the batter into the prepared cake pan.

In a medium bowl, Stir the cranberries, orange juice and zest, granulated sugar, cornstarch, vanilla extract and 1/2 teaspoon of cinnamon.

Top the cake batter with the cranberry mixture until evenly covered.

In another bowl, mix the flour, oats, brown sugar and the remaining 1/2 teaspoon of cinnamon. add the butter and cut in with a pastry cutter or two knives until well incorporated and small chunks are formed. Add the streusel topping onto of the cranberries. Cook for about 1-1/2 hours until a knife comes out clean and cranberries are bubbling. Let cool completely and remove from pan.