Cranberry Streusel Cake

Preparation:  20 min. Cooking: 50 min. Total: 70 min.
Recipe photo
  • 2 Cup all purpose flour , plus more for the pan
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 Cup unsalted butter , well softened at room temperature; more for the pan
  • 1 1/4 Cup sugar
  • 1 tsp vanilla extract
  • 3 large eggs , at room temperature
  • 1 Cup lowfat plain yogurt
  • 1/2 Cup fresh cranberries , chopped
  • 4 Tbsp light brown sugar, packed
  • 2 Tbsp all purpose flour
  • 1/2 tsp ground cinnamon
  • 2 Tbsp unsalted butter , cold and cut into fourths
  • 4 Tbsp chopped walnuts
  • 4 Tbsp fresh cranberries , chopped
Make the cake: Position a rack in the middle of the oven and heat the oven to 325 ℉. Lightly butter and flour a 9x9 inch baking pan. In a medium bowl, whisk the flour, baking powder, baking soda, nutmeg, and salt until blended. With an electric mixer, beat the butter, sugar, and vanilla on medium speed until well blended, about 3 minutes. Reduce the speed to medium low and add the eggs one at a time, mixing until just incorporated. Using a wide rubber spatula, alternately fold the flour mixture and the yogurt into the butter mixture, beginning and ending with the flour mixture. Add the chopped cranberries with the last addition of flour. Scrape the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles. Bake for 40 minutes.

Make the streusel: While the cake is baking, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter and mix, using a fork, until the ingredients are well blended and form small crumbs. Stir in the walnuts and cranberries.

After the cake has baked for 40 minutes, sprinkle the streusel evenly over the top of the cake. Continue baking until a pick inserted in the center comes out clean, another 10 to 15 minutes. Cool in the pan on a wire rack until warm or room temperature. Cut into squares and serve.

Note: Add the topping 40 minutes into baking rather than at the beginning, when it would sink too far into the cake, or at the end, when it wouldn't sink in at all. This brightly flavored cake tastes best the day after you bake it.
Calories
440 Cal
Fat
18 g
Carbs
62 g
Protein
7.4 g
Fiber
1.5 g
Sugar
38 g
Cholesterol
110 mg
Sodium
260 mg


Nutrients

Fiber     1.5 g
Fat     18 g
Sugar     38 g
Carbs     62 g
Protein     7.4 g
Calories     440 Cal

Fats

Fat, Poly     2.6 g
Fat, Mono     4.7 g
Fat, Sat     9.4 g
Fat, Trans     0.1 g
Fat, Percent     37 %

Vitamins

Vitamin, K     2.7 mcg     2.2 %
Vitamin, A     520 IU     17 %
Vitamin, B12     0.3 mcg     14 %
Niacin     1.9 mg     12 %
Riboflavin     0.3 mg     24 %
Vitamin, C     1.5 mg     1.7 %
Vitamin, D     6.9 IU     1.2 %
Vitamin, B6     0.1 mg     4.8 %
Vitamin, E     0.8 mg     5 %
Panto, Acid     0.6 mg     11 %
Choline     51 mg     9.2 %
Thiamin     0.3 mg     22 %

Minerals

Calcium     120 mcg     12 %
Phosphorus     170 mg     25 %
Magnesium     21 mg     4.9 %
Copper     0.1 mcg     13 %
Fluoride     5 mcg     120 %
Zinc     0.8 mg     7.1 %
Cholesterol     110 mg     0.3 %
Sodium     260 mg     17 %
Selenium     16 mcg     29 %
Manganese     0.4 mg     5.5 %
Potassium     160 mg     3.4 %
Iron     1.9 mg     23 %