Friday Feast of the Week: Let ‘em eat cake!

Not my cake, but close!

Kat’s Cranberry-Orange Streusel Cake
(Tangy and sweet; it’s hard to beat!)


1/3 cup butter or margarine, softened
1/2 cup sugar
1 egg
1 cup all purpose flour
1/2 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/2 cup fresh cranberries, chopped
1 Tbsp. sugar plus 1 Tbsp. orange juice.
2 Tbsp. grated orange rind.

Streusel Topping:

1/2 cup brown sugar
2 Tbsp. flour
1 tsp. cinnamon
3 Tbsp. butter or marg, melted

Stir chopped cranberries with a Tbsp. each of sugar and orange juice. Set aside.
Cream butter, sugar and egg together in a good-sized  mixing bowl.
In medium bowl, stir flour baking powder and salt together.
Add milk to butter mixture, alternately with the flour mixture.  Fold in cranberries.
Scrape into a bundt pan and smooth the top.
Blend streusel ingredients together in a small bowl and sprinkle topping mixture over top of batter.  Bake in a 375 degree oven for about 35 minutes, or until a toothpick inserted comes out clean.
Serve warm with coffee or tea, or ice cream on the side.