This decadent spiced spiced cranberry pound cake with streusel topping and citrus glaze is perfect for Christmas breakfast, dessert, or holiday gifting!
Are homemade holiday desserts not just the BEST??
Each year, one dessert steals the show at my house and I end up making it over and over again for family gatherings, to share with neighbors, and for us to enjoy ourselves!
Past winners that still make my heart go pitter pat include:
- Ginger Cookies with Orange Clove Icing (still my all time favorite Christmas cookie!!)
- Pumpkin Snickerdoodles (no, pumpkin is not just for Thanksgiving)
- Giant Marshmallow Pops (these make some pretty impressive teacher gifts with a jar of my Healthy Homemade Hot Chocolate Mix!)
And now the latest addition – this Spiced Cranberry Pound Cake!
Spiced Cranberry Pound Cake with Streusel Topping and Citrus Glaze
Most of the traditional cranberry breads I’ve tasted are just too tart and too dry for my taste – they don’t really classify as bread or dessert. I’m a big fan of both categories, but I like my breads to taste like breads and my desserts to taste like desserts.
But others in my family love cranberries, so this year I struck a compromise with this new recipe – they got their cranberries, and I got a decadent and perfectly sweet Christmas dessert!
This is a pound cake through and through – it combines butter and sour cream for a that classic pound cake texture everyone loves. I used my favorite ancient grain (Einkorn) flour – it’s made with unhybridized, non-GMO wheat, but still has the texture of traditional white flour!
Instead of fresh cranberries, it calls for a 1/2 cup of this amazing, naturally sweetened cranberry sauce. Cinnamon and orange zest add an extra holiday touch! Oh, and I added a streusel topping, just for fun….it’s the holidays, after all! ????
And that citrus glaze on top? Sheer perfection.
It can be served as breakfast or dessert – either way, be sure to brew some easy DIY Christmas Coffee blend to go with it!
It was an immediate hit with my family, and I know you’ll love it too!
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Spiced Cranberry Pound Cake with Streusel Topping and Citrus Glaze (made with ancient grains!)Print Pin Rate
Ingredients for Streusel Topping:
- 1/4 cup Einkorn ancient grain all purpose flour or other organic all purpose flour
- 1/4 cup turbinado sugar or other less refined sugar
- 1/2 tsp ground cinnamon
- 2 Tbsp butter cold, cut into small pieces - I use salted Kerrygold butter
Ingredients for Pound Cake:
- 2 cups Einkorn ancient grain all purpose flour or other organic all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp sea salt
- 1/4 cup butter softened (I use salted Kerrygold butter)
- 3/4 cup turbinado sugar
- 1 egg beaten
- 1/2 cup sour cream or plain, whole milk yogurt
- 6 Tbsp milk
- 1 tsp pure vanilla extract
- 1 Tbsp orange zest
- 1/2 cup prepared cranberry sauce you can substitute store bought cranberry sauce, but I wouldn't recommend it ; )
- 1/2 cup dried cranberries
Ingredients for Citrus Glaze:
- 1 cup powdered sugar
- 1-2 Tbsp freshly squeezed orange juice
- 1/2-1 Tbsp milk or cream
- 1/2 tsp orange zest
- Preheat oven to 350 degrees and spray a 9x5" loaf pan with avocado oil spray.
- Prepare streusel topping by mixing dry ingredients, then using a pastry cutter to cut in the butter until mixture is crumbly. Set aside.
- In a medium mixing bowl, combine flour, baking soda, and salt for pound cake and set aside.
- In a large mixing bowl, cream butter and sugar with a whisk, then add the beaten egg.
- Stir in remaining wet ingredients for the pound cake (sour cream through orange zest), then gently stir in the flour mixture until just combined (do not overstir).
- Pour batter into prepared loaf pan and sprinkle the streusel batter evenly over the top.
- Bake for approximately 50 minutes, or until toothpick inserted in the center comes out clean. Cover with foil about halfway through to prevent overbrowning, and check it around 40-45 minutes since all ovens bake a little differently and you don't want to overbake it.
- Cool for 15 minutes on a wire rack, then use a butter knife to loosen the edges and turn the loaf out onto the rack. Once it's resting right side up on the rack, allow to cool completely before icing it.
- While cake is baking or cooling, whisk together the glaze ingredients until smooth (I like to sift my powdered sugar so there are no clumps in my glaze! Drizzle glaze evenly over top of the loaf and allow to drip down sides.
- Once the glaze has had a little time to set, slice and serve!