Publisher Photo
Publisher Photo
Pears, pecans and cranberries flavor this pretty cake from our Test Kitchen.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup orange juice
  • FILLING:
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped peeled ripe pear
  • 1/2 cup chopped pecans
  • 1/4 cup dried cranberries
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 tablespoon butter, melted
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2-1/2 teaspoons orange juice

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with orange juice just until combined (batter will be stiff).
Spoon half of the batter into a greased 10-in. tube pan. Combine the filling ingredients; sprinkle half over batter. Carefully spread remaining batter over the top; sprinkle with remaining filling. Cut through with a knife to swirl.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients until smooth; drizzle over cake. Yield: 12-16 servings.
Originally published as Autumn Streusel Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p116

Nutritional Facts

1 slice: 235 calories, 10g fat (5g saturated fat), 57mg cholesterol, 131mg sodium, 33g carbohydrate (19g sugars, 1g fiber), 3g protein.

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup orange juice
  • FILLING:
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped peeled ripe pear
  • 1/2 cup chopped pecans
  • 1/4 cup dried cranberries
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 tablespoon butter, melted
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2-1/2 teaspoons orange juice
  1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with orange juice just until combined (batter will be stiff).
  2. Spoon half of the batter into a greased 10-in. tube pan. Combine the filling ingredients; sprinkle half over batter. Carefully spread remaining batter over the top; sprinkle with remaining filling. Cut through with a knife to swirl.
  3. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients until smooth; drizzle over cake. Yield: 12-16 servings.
Originally published as Autumn Streusel Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p116

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