Ingredients
Units
For the Streusel Topping
- 4 Tbsp unsalted butter (softened)
- 1/4 c brown sugar (lightly packed)
- 1/2 c all purpose flour
- 1/4 c oats (old fashioned or instant)
- 1/8 tsp salt
For the Cake
- 1/3 c unsalted butter (softened)
- 1 c granulated sugar
- 1 egg (room temp)
- 1 c buttermilk (whole milk can also be used)
- 2 c all purpose flour (plus 2tbsp reserved in a separate bowl)
- 3 tsp baking powder
- 1 tsp salt
- 1 1/2 - 2 c fresh, raw cranberries (sorted and rinsed)
- 1 tsp fresh orange zest (optional)
Instructions
- Preheat the oven to 350°F.
- Prepare the Streusel Topping
- Combine the butter and brown sugar in a small bowl.
- Add the flour, oats and salt. Once the mixture is completely combined, form into two large dough balls. Pop into the freezer while you prepare the cake batter.
- For the Cake
- In a large bowl, mix the butter and sugar until light and fluffy. Add the egg and combine.
- In a medium bowl, whisk the flour, baking powder and salt.
- Add half of the flour mixture into the butter-sugar mixture. Stir well. Then, add ½ of the milk, mix. Add the, remaining flour, stir and then lastly incorporate the remaining milk.
Stir until all of the flour and milk is absorbed. No need to over mix! - In a separate bowl, take the reserved 2 tbsp of flour and toss it with the cranberries, just enough to coat them (this helps so they don't sink to the bottom of the cake!)
- Gently fold the cranberries into the batter, and add the orange zest, if using.
- Grease and flour two 9’’ round pans, one 10" round pan or one 9x9 pan.
- Notes on using other pans: I find the cake is too delicate for a loaf pan. It will not slice properly. Making muffins in a cupcake pan would work, but I recommend using the foil wrappers as this cake is so moist it would likely be too wet to uphold the paper ones. Mini cupcakes did NOT work; the batter just melted into a big mess!
- Pour the batter into the prepared pan(s).
- Remove the streusel from the freezer and crumble on top of batter (if it's too frozen, pop it into the microwave for 5-7 seconds). Gently press it into the batter.
- Bake for about 30-40 min or until a knife in the center comes out clean (there should not be any raw cake batter, and the edges will be a deep golden brown).
- Allow to fully cool in the pan.