Tuesday, February 28, 2012

Cranberry Streusel Pound Cake

I'm continuing to make my way through all the Fine Cooking back issues, given to me by a generous customer last summer. There are so many great recipes and this wonderful quick pound cake recipe is no exception.

It is moist and full of orange flavor from the orange zest and extra boost I gave it with a little extract. I switched out the walnuts for pecans because I love the combo of pecans, dried cranberries and orange. I left out the glaze for the top on mine but I'll give you the recipe for it. I think it would have been "over the top" with sweetness.

A perfect snack cake...anytime!

Beat your butter and sugar and throw in the orange zest.

Once all the ingredients are combined, stir in the dried cranberries.

Spoon half the batter into your prepared loaf pan and sprinkle the pecan streusel over it. Then spoon the remainder of the batter over this.

Cranberry Streusel Pound Cake ( adapted from "Fine Cooking" Winter 2005 issue)
Makes one 8 1/2" loaf.

1 1/2 cups (6 3/4 ozs.) unbleached AP flour
1 tsp. baking powder
1/4 tsp. table salt
1 tsp. finely grated orange zest
1/2 cup ( 1 stick or 4 ozs.) unsalted butter, softened to room temp.
1 cup granulated sugar
2 large eggs, room temp.
1 tsp. vanilla extract
1/2 tsp. orange extract (my addition to boost the orange flavor)
1/2 cup buttermilk
1/2 cup dried cranberries
1/4 cup walnut pieces (I used pecans), finely chopped
2 tbsp. light or dark brown sugar
1/4 tsp. cinnamon
1/4 cup confectioners' sugar
2 tsp. heavy cream ( or more as needed)
1/8 tsp. cinnamon
Preheat oven to 325. Grease an 8 1/2" x 4 1/2" loaf pan with nonstick cooking apray or butter and dust with flour. Tap out the excess.
1. In medium bowl, whisk flour, baking powder and salt.
2. In mixing bowl, beat butter on medium speed 1 minute, then gradually add in the sugar, beating til slightly fluffy, about 2 minutes, scraping the bowl well.
3. Add the eggs, one at a time, mixing well after each addition.
4. Beat in the orange zest and vanilla.
5. With the mixer on low speed, alternate adding in the buttermilk and flour mixture, beginning and ending with the flour mixture.
6. Stir in the dried cranberries.
7. Spoon half the batter into the prepared loaf pan and spread evenly.
8. Combine the streusel mixture together in a small bowl and sprinkle over the batter evenly.
9. Spoon the remaining batter over the streusel.
10. Bake til golden brown and tester comes out clean, about 1 hour or 10 to 15 minutes longer, depending on your oven. Cool in pan on rack 10 minutes, then turn out of the pan and cool completely on rack.
In small bowl, combine confectioners' sugar, cream and cinnamon with a spoon til there are no lumps.
The glaze should drizzle in a thin line. Add in a little more cream if the consistency is not yet thin enough.
Drizzle glaze over cake and allow to set at least 15 minutes before serving. Enjoy!

1 comment:

  1. This looks divine, I think the process of baking this will be just as fun as eating it will be.



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