Cranberry Orange Tea Cake with Walnut Streusel
Cranberry Orange Tea Cake
with Walnut Streusel
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Cranberry Orange Tea Cake

with Walnut Streusel


Makes 3 mini loaves
  • Streusel Topping:
  • 1/2 cup walnuts, finely chopped
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • Cranberry Orange Bread:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups fresh cranberries, coursely chopped
  • 1 cup granulated sugar
  • 1/4 cup butter (4 tablespoons), softened
  • 1 egg
  • 1 tablespoon grated orange zest
  • 3/4 cup fresh squeezed orange juice
Recipe by Anna Watson Carl


Sample step.
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Preheat oven to 350°F. Spray three 5 1/2″ x 3″ x 2 1/4 mini loaf pans with vegetable oil cooking spray or grease with a little butter or vegetable oil.

Combine the walnuts, brown sugar, and cinnamon in a small bowl for streusel. Set aside.

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Stir in the (rinsed and dried) cranberries.

In a separate bowl, cream the sugar, butter, and egg with electric beaters. Add the zest and juice, stirring to combine. Slowly add the flour mixture to the orange mixture, stirring to combine.

Scrape the batter (it will be thick) into the prepared pans with a rubber spatula. Sprinkle with streusel topping and place on the center rack of the oven.

Bake on the center rack of the preheated oven for about 35 to 40 minutes or until the streusel topping is nicely browned and a toothpick comes out clean. Let cool on a cooling rack for 15 minutes, then remove from the pans and continue cooling directly on the rack.

Or (my favorite): slice and serve warm with a pot of tea!

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