Streusel Topping Ingredients
4 Tablespoons Of Butter
2/3 Cup Of Flour
1/3 Cup Of Chopped Pecans, Toasted
1/3 Cup Of Dried Cranberries
2 Tablespoons Of Grated Orange Zest
1 Cup Of Fresh Cranberries
2 1/4 Cups Of Raw Sugar, Divided
Zest Of 1/2 An Orange
2 Cups Of Gluten Free Flour
1 Teaspoon Of Table salt
1 Teaspoon Of Ground Cinnamon
1/2 Teaspoon Of Baking Powder
4 Eggs Plus 1 Egg Yolk
3 Sticks Of Butter, Softened
Prepare an 9 inch square pan with parchment so it hangs over the edges and coat with cooking spray.
Preheat oven to 350 degrees Fahrenheit.
Melt 4 tablespoons of butter.
Stir in the 2/3 of a cup of flour, pecans, dried cranberries, 1/4 cup sugar and 2 tablespoons of the grated orange zest.
Pulse the fresh cranberries, 3/4 cup sugar and zest of 1/2 an orange in a food processor.
Whisk together 2 cups of flour, salt, cinnamon and baking powder in a bowl.
In a separate bowl, whisk the eggs and egg yolk.
Cream 3 sticks butter in a large bowl with a hand mixer, until light and fluffy.
Add the flour mixture and egg mixture alternately with the butter mixture, beating well after each addition.
Transfer 1/2 the batter to the prepared pan.
Top with fresh cranberries mixture, then pour over the remaining batter, smoothing each layer.
Use a knife to swirl the batter and cranberries.
Top the cake batter with the streusel mix.
Bake for 55-60 minutes until cake is brown around the edges.
Let cool on rack for 20 minutes before serving.
Yields 16 servings.