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Autumn Streusel Cake

 Autumn Streusel Cake
Pears, pecans and cranberries flavor this pretty cake from our Test Kitchen.
12-16 ServingsPrep: 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

2 of 2

Autumn Streusel Cake (continued)

Directions (continued)

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