Cranberry Relish Streusel Cake w/ Citrus Glaze

November 21, 2017

Cranberry Relish Streusel Cake w/ Citrus Glaze

2 for 1 today.

I am posting a fabulous holiday cake, made with raw cranberry relish. Serve it for Thanksgiving, Christmas or Hanukkah.

I usually cook my cranberry relish on the stove to make it jammy, however, I will only make this RAW cran relish from now on!

This is SO good spooned over plain yogurt. I love it!!!!

I made a batch for Thanksgiving, and made sure I saved some for this amazing cake.

You can certainly use just raw cranberries for the cake, but I felt like swirling in the leftover relish.

This cake is wonderful....moist, fragrant, tangy, sweet, festive, what else can I say about it?

Raw Cranberry Relish:

1 bag of fresh cranberries, rinsed
1/2 cup sugar
zest of an orange
2 small oranges or clementines, peeled
1/2 tsp cinnamon

Just whiz the cranberries with the rest of the ingredients in a food processor just a few times (you want it to be chunky), and voila! this beautiful relish is done.

Refrigerate at least 2 hours so it firms up. Stays for 5 days in the fridge.

Now you are ready to bake the cake.

Cranberry Streusel Cake: (recipe adapted from How Sweet it is and Bake From Scratch Magazine)

Streusel:

1/2 cup packed light brown sugar
1/2 cup all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 cup cold unsalted butter, cut into pieces
1/8 tsp cloves
1 tsp five spice powder

Cake:

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened to room temperature
1 1/2 cups sugar
3 large eggs
zest of an orange
2 teaspoons vanilla extract
1 1/4 cups plain greek yogurt (full fat), or sour cream
3/4 cup leftover fresh raw cranberry sauce

Preheat the oven to 350 degrees F. Butter and flour a 10-inch bundt cake pan and set aside (don’t use cooking spray).

For the streusel:

Whisk together the sugar, flour, cinnamon, and salt. Add the butter pieces and using your hands, mix together the flour and butter until the flour is incorporated and in tiny pieces. The mixture will look like wet sand.

For the cake:

In a small bowl, whisk together the flour, baking powder, soda and salt. In the bowl of your electric mixer, beat the butter on medium speed until creamy, then add the sugar and beat for a few minutes on medium speed until fluffy, scraping down the sides if needed.

Add the eggs one at a time, beating well for a minute or so after each addition. Add the vanilla and beat well. Beat in the yogurt or sour cream, again scraping down the sides if needed.

Beat in the dry ingredients until they are incorporated.

Spoon half of the batter into the greased bundt pan. Swirl in half of the cranberry sauce, then sprinkle with two thirds of the streusel. (I added in a first layer of just cranberry relish to get a dramatic upside down cranberry effect, but you can stick to the recipe).

Add the remaining batter on top then, swirl in the remaining cranberry and finish off with the remaining streusel and swirl it into the batter with a knife.

Bake at 350F until a wooden pick inserted into the cake comes out clean, about 50-55 minutes.

Remove the cake from the oven and allow to cool for 15 minutes in the pan. Invert the pan on a wire rack and allow the cake to cool completely.

You can dust the cake with powdered sugar once it cools completely, or add this wonderful citrus glaze.

Citrus Glaze:

2 cups powdered sugar
1 tsp orange zest
1 tbsp milk
2 tbsp of orange juice

Mix with a fork until desired thickness.

Drizzle over the cooled cake and let glaze harden.