服务：nine.
将高达40分钟的顶部添加到烘烤中，而不是在开始时，当它根本不会沉入蛋糕中，或者在末尾将其沉入蛋糕中。
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蛋糕：
- 9 oz. (2 cups) all-purpose flour; more for the pan
- 1茶匙发酵粉
- 1/2 tsp. baking soda
- 1/2 tsp. ground nutmeg
- 1/4 tsp. table salt
- 4 oz. (1/2 cup) unsalted butter, well softened at room temperature; more for the pan
- 1-1/3杯砂糖
- 1茶匙pure vanilla extract
- 3 large eggs, at room temperature
- 1杯平原，低脂酸奶
- 1/2 cup fresh cranberries, chopped
For the streusel:
- 1/4 cup packed light brown sugar
- 2 Tbs. all-purpose flour
- 1/2 tsp. ground cinnamon
- 2 Tbs cold unsalted butter, cut into 4 pieces
- 1/4杯切碎的核桃
- 1/4 cup fresh cranberries, chopped
Preparation
做蛋糕：
- 将架子放在烤箱的中间，然后将烤箱加热至325°F。轻轻黄油和面粉9英寸的烤盘。在一个中等大小的碗中，将面粉，发酵粉，小苏打，肉豆蔻和盐搅拌直至混合。使用电动搅拌机，以中等速度打败黄油，糖和香草，直到充分混合，约3分钟。将速度降低到中低点，一次加入一个鸡蛋，混合直至刚加入。使用宽阔的橡胶刮刀，将面粉混合物和酸奶交替折叠到黄油混合物中，从面粉混合物开始和结尾。加入切碎的蔓越莓，最后添加面粉。将面糊刮入准备的锅中，然后将其均匀地铺开。轻轻在柜台上轻按锅以释放任何气泡。烘烤40分钟。
Make the streusel:
- While the cake is baking, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter and mix, using a fork, until the ingredients are well blended and form small crumbs. Stir in the walnuts and cranberries.
- After the cake has baked for 40 min., sprinkle the streusel evenly over the top of the cake. Continue baking until a pick inserted in the center comes out clean, another 10 to 15 min. Cool in the pan on a wire rack until warm or room temperature. Cut into squares and serve.
Reviews
Rate or Review
Reviews (3 reviews)
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butterscotch|04/14/2021I remember making this cake when the recipe first appeared in FC and enjoying it then--a foregone conclusion since I love cranberries and cakes made with yogurt. I made it again recently and tweaked the recipe a bit, using cardamom instead of nutmeg in the batter and upping the cranberries and the walnuts in the streusel to 1/2 cup each. I baked the cake in a 9-in. square pan, since I don't have a 10-in. square. The smaller pan works but is a bit unnerving since the batter rises enough during the initial 40-minute baking until the pan is filled to the brim. Using the smaller pan also requires baking the cake about 20 minutes longer than the recipe specifies.
The amount of streusel I made was not enough for a 9-in. cake even though I used twice the amount of nuts and cranberries called for. I suggest increasing all the streusel ingredients by at least half regardless of the size pan you use, and, if you like a lot of streusel, doubling all the ingredients. As for me, the next time I make this, I'm thinking about leaving off the streusel completely and instead finishing the cake with a thin vanilla/cardamom glaze topped with a sprinkling of chopped cranberries and pecans. -
glorybix|2017年12月17日
很棒的蛋糕，它在我的新烤箱中在30分钟内烘烤。节日演讲。下次，我将在Streusel或Streusel加倍时加1/2杯蔓越莓。
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innkeepermom6|11/15/2008
This cake comes together quickly and has a very tender crumb. I would make it again but double the crunchy topping!Also, I used 1/2 whole wheat pastry flour in place of the white and that worked very well.
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