Cranberry Streusel Pound Cake

Cranberry Streusel Pound Cake
Photo by Scott Phillips

Ingredients

  • 2 Tbs. light or dark brown sugar
  • 6-¾ oz. (1-½ cups) unbleached all-purpose flour
  • 1 tsp. finely grated orange zest
  • 1 tsp. pure vanilla extract
  • 2 large eggs, at room temperature
  • 1/8 tsp. ground cinnamon
  • Nonstick cooking spray or butter for the pan
  • + 11 more ingredients
    • Flour for the pan
    • ¼ cup confectioners’ sugar
    • 2 tsp. heavy cream; more if needed
    • 1 cup granulated sugar
    • ¼ tsp. ground cinnamon
    • ½ cup buttermilk
    • 1 tsp. baking powder
    • ¼ cup walnut pieces (about 1 ounce)
    • ¼ tsp. table salt
    • 2-¾ oz. (½ cup) dried cranberries, lightly chopped
    • ¼ lb. (½ cup) unsalted butter, softened at room temperature

Position a rack in the center of the oven and heat the oven to 325°F. Grease an 8-1/2x4-1/2-inch loaf pan with nonstick cooking spray or butter and dust with flour; tap out any excess.

View full recipe at Fine Cooking

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