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.
German Cranberry Almond Streusel Cake Recipe
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!
Read more about me…
