Cranberry-Pecan Streusel Cake
This Fresh Cranberry and Brown Sugar-Pecan Streusel cake is a great seasonal cake for Autumn!
Servings Prep Time
16slices 20minutes
Cook Time
50minutes
Servings Prep Time
16slices 20minutes
Cook Time
50minutes
Ingredients
Instructions
Cake
  1. Cream 113 g (1/2 cup) butter, sugar, and vanilla sugar (or extract) thoroughly. Add eggs one at a time. In a seperate bowl: mix flour, baking powder, and baking soda together. Add to batter mixture alternately with the sour cream, blending after each addition. Spread batter in a 22cm/9″ springform pan that has been buttered and lightly floured. Top with cranberries, pressing the berries down slightly into the batter. Sprinkle streusel mixture evenly over batter, pressing down slightly into batter. Bake at 180C/350F degrees 50-60 minutes, until golden brown. Cool completely on a wire rack.
Brown Sugar-Pecan Streusel
  1. In a separate bowl, combine remaining butter, brown sugar, and pumpkin pie spice together. Stir in pecans.
Recipe Notes

How to Make Pumpkin Pie Spice: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger (Ingwer), 2 teaspoons ground nutmeg (Muskatnuss), 1 ½ teaspoons ground allspice (Jamaikapfeffer/Piment) and 1 ½ teaspoons ground cloves (Nelkenpfeffer). Mix the spices together in a small bowl. Store the mixture in a clean small jar or spice container.