Cranberry Struesel Cake

Happy Cake Slice Baker's post day!  It is the 20th day of the month which means today's post will be about baking with The Cake Slice Baker's ladies (and gentleman if there are any...I haven't checked...).  The cake for the month of December is Cranberry Cake, how appropriate.  I have been super in love with cranberries this year so I was happy to see this be the winner.  This is the most wonderful batter I think I have ever tasted!  The cake and toasty topping is a winner too.  A must try if you need to impress your family. 

Cranberry Struesel Cake
Print recipe here

1 ½ C sliced almonds
3 TB unsalted butter, melted
3 TB raw cane sugar
dash celtic sea salt
2 C whole wheat pastry flour, unbromated and unbleached
1 tsp aluminum free baking powder
¼ tsp celtic sea salt
3 organic eggs
2 C raw cane sugar
¾ C (1 ½ sticks) unsalted butter, melted and cooled
1 tsp pure vanilla extract
1 bag (12 ounces) fresh organic cranberries


1. Heat the oven to 300 degrees F. Grease a 10inch round springform pan.

2. Stir to coat the butter, almonds and raw cane sugar in a small bowl, set aside.

3. Whisk together the flour, baking powder and salt in a medium bowl. 

4.  Combine the eggs and granulated sugar in a large mixing bowl and beat with an electric mixer on medium high speed until the mixture is lightened and increased in volume, about 5 minutes.

5.  With the mixer on low speed, add the melted butter in a slow stream. Turn the mixer to medium speed and beat for another 2 minutes. Add in the vanilla and mix through.

6.  Gently, yet thoroughly fold in the flour mixture, half a cup at a time. Stir in the cranberries.

7.  Scrape the cake batter into the prepared pan, smoothing the top with a spatula. Sprinkle the streusel over the batter. Bake and check the cake at 60 minutes up to 90 minutes until it is golden and a wooden skewer inserted in the center comes out clean. (Mine needed the full 90 minutes.)

8.  Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom onto the wire rack.

9.  Let cool completely before cutting into wedges and serving.  Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.



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Cranberry Pear Chutney

This is a recipe you don't feel bad making ahead of time.  I have a thing where I want everything to be served fresh, but this one does not have to be.  You can serve a little chutney with dinner, but will double as a appetizer when poured over a block of soft cheese to serve with nice crusty bread or crackers.  If your lucky enough to still have some around, spread on a left over turkey ciabatta sandwich on Friday.

Cranberry Pear Chutney
Print recipe here

¾ cup fresh apple cider
¾ cup fresh orange juice
1 TB cider vinegar
zest of 1 orange + the orange, cut small and all white removed
1 cinnamon stick
4 whole cloves
¾ cups rapadura (or brown sugar)
12 ounce package fresh cranberries (about 2 cups)
1 firm but ripe pear peeled, halved, cored and cut into 1-inch cubes

1. In a medium saucepan over medium-high heat, combine the apple cider, orange juice, cider vinegar, orange zest, cinnamon stick and cloves.

2. Bring to a boil, reduce the heat to medium and simmer 10 minutes. Stirring occasionally, until reduced to 1 cup.
3. Stir in the brown sugar until it dissolves, about 2 minutes.

4. Add the cranberries and pears and return the mixture to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the flavors have blended, 20 to 30 minutes. The fruit will be quite soft. (I love the sound when the cranberries pop!)

5. Pour the chutney into a jar or bowl and stir with a fork, crushing some, but not all, of the fruit. Let cool completely before serving. The chutney can be tightly covered and refrigerated for up to 1 week.

6. Serve with turkey, lamb, pork tenderloin. Pour over soft cheese with crusty bread or crackers. Spread on muffins or leftover turkey sandwich.

Today's recipes where brought to you by, inspired or adapted from:   Williams-Sonoma