Sunday, April 26, 2009

Recipe: Cranberry Breakfast Struedel

A few weeks ago we had a diapers and wipes shower for a friend of ours. I signed up to take an item and scrounged like crazy to find something I could make out of what I had in the cupboards. (Not much.) I kind of combined elements from different recipes. If it didn't work, we were stopping for donuts on the way. Ha! It's not gluten-free, so I didn't get a firsthand taste of it, but next time I plan on using a gluten-free cake mix so I can enjoy it. But from the comments I got from N and others at the event, it was a hit! So I'm going to post it and I would love to see if anyone else gets similar or different results. If you try this, let me know how it goes. I might just have a husband and friends that are too scared to give me a truthful answer. LOL!

Cranberry Breakfast Struedel

1 box white or yellow cake mix
1 can whole cranberry sauce
1/3 cup oil
2 eggs
1/2 cup water and 2 T water separately

Streusel topping ingredients
1/3 cup brown sugar
1/3 cup oatmeal
2 T butter or margarine
1 T Cinnamon (I used pumpkin pie spice, as I was out of cinnamon.)

  • Pre-heat oven to 350 degrees.
  • Mix eggs, oil, and water together.
  • Empty cake mix into a bowl and create a well.
  • Place egg/oil/water mixture into well and mix until moistened and most of the lumps are gone. Mix will be drier and denser than typical cake mix.
  • Pour mix into 13 x 9 cake pan.
  • Mix 2 tablespoons water into whole cranberry sauce to make the fruit a little "creamier". Next time I plan on using Grand Marnier or Cointreau instead, just to see what it tastes like.
  • Marble in cranberry mixture into cake mix.
  • Mix streusel ingredients together until mixture is mealy.
  • Top cranberry/cake mix with streusel topping.
  • Bake 30 - 40 minutes, until cake is golden and fruit is bubbling on the edges.

    For more yummy recipes, go visit Gayle at GCC's weekly recipe swap!

    1. I make a cranberry relish (chutney, I suppose) that is a variation of a traditional dish my dad's mom used to make. It has fresh cranberries, nuts (almonds or pecans, since we always have them on hand), oranges (usually canned mandarins, always a can in the pantry). I put the cranberries in the Pampered Chef chopper and chop away. Then the nuts get the chopper. Everything in the bowl, stir and let sit to blend flavors.

      Now the thing is this makes a HUGE amount, and very little actually gets eaten. I have used this cranberry relish with cake mix, made muffins and added it in, and last year for a cookie exchange I made a kind of sugar cookie with the cranberry relish in... and Jason raved about them.

      I am glad you had such good results. (And I will file away the Cointreau/Grand Marnier idea for later attempts at cranberry relish. (My grandma made hers with a concoction that contained Tang, of all things!)

    2. Shelia, that sounds positively YUMMY! And easy to boot. Orange is the base of both GM and Cointreau, so I could totally see Tang working.

      Need to see if that's's definitely cheaper than the alcohol.

    3. I LOVED the cranberry struedel! It was so yummy.

    4. That sounds absolutely wonderful! Definitely going to try this one..