Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup unsweetened applesauce
- 1 cup fresh cranberries
- 1/2 cup chopped walnuts
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
Special equipment needed:
- 9-inch springform pan
- Mixing bowls
- Whisk
- Rubber spatula
- Electric mixer
- Measuring cups and spoons
- Oven
Step-by-step instructions:
a. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
b. In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt. Set aside.
c. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs and vanilla extract, and beat until well combined.
d. Add the flour mixture to the butter mixture in three parts, alternating with the applesauce, mixing until just combined.
e. Fold in the fresh cranberries and chopped walnuts.
f. In a separate bowl, mix together the brown sugar, 1/2 cup flour, and melted butter until crumbly.
g. Pour the batter into the prepared pan and sprinkle the crumb mixture on top.
h. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
i. Let the cake cool in the pan for 10 minutes before removing the sides of the pan.
j. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories per serving: 420
Total Fat: 19g
Saturated Fat: 9g
Cholesterol: 75mg
Sodium: 330mg
Total Carbohydrates: 60g
Dietary Fiber: 2g
Sugars: 37g
Protein: 5g
Substitutions for ingredients:
- You can use frozen cranberries instead of fresh ones.
- Pecans or almonds can be used instead of walnuts.
- Margarine can be used instead of butter.
Variations:
- You can add 1 tsp of cinnamon to the batter for a spiced flavor.
- You can substitute the applesauce with mashed bananas for a banana-cranberry streusel cake.
- You can add 1/2 cup of shredded coconut to the batter for a tropical twist.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the batter, or the cake will be tough.
- Use a rubber spatula to fold in the cranberries and walnuts to avoid crushing them.
- Let the cake cool in the pan for 10 minutes before removing the sides to prevent it from breaking.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and bake in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand or a platter. Dust with powdered sugar or drizzle with caramel sauce for an extra touch.
Garnishes:
Garnish the cake with fresh cranberries, chopped walnuts, or whipped cream.
Pairings:
This cake pairs well with a cup of hot coffee or tea.
Suggested side dishes:
Serve the cake with a side of vanilla ice cream or a fruit salad.
Troubleshooting advice:
- If the cake is too dry, reduce the baking time or add more applesauce to the batter.
- If the cake is too moist, increase the baking time or reduce the amount of applesauce in the batter.
Food safety advice:
Make sure to wash the cranberries before using them in the recipe. Store the cake in an airtight container to prevent contamination.
Food history:
Streusel cake is a traditional German dessert that is made with a crumbly topping. This recipe adds a twist by incorporating fresh cranberries and applesauce.
Flavor profiles:
This cake has a sweet and tangy flavor from the cranberries and applesauce. The crumbly streusel topping adds a crunchy texture to the soft cake.
Serving suggestions:
Serve this cake as a dessert or a sweet breakfast treat.
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Taste: Sweet, Tart, Fruity, Buttery, Cinnamon, Cinnamon-Spiced