Even though this cake is rich and sweet, the fruit keeps it light enough that eating more than one piece is definitely in order.
Makes 16 servings(one-9-inch square pan); Total time : 1 1/2 hours + cooling
FOR THE STRUESEL, MELT:
4 tbsp unsalted butter
2/3 cup all purpose flour
1/3 cup chopped pecans,toasted
1/3 cup dried cranberries
1/4 cup sugar
2 tbsp minced orange zest
FOR THE CAKE,PULSE:
1 cup fresh cranberries
2 1/4 cups sugar,divided
Zest of 1/2 an orange
2 cups all purpose flour
1 tsp each table salt and ground cinnamon
1/2 tsp baking powder
4 eggs, plus 1 egg yolk
3 sticks unsalted butter,softened
Preheat oven to 350ยบ, Line a 9-inch square baking pan with parchment paper so it hangs over the edges; coat with nonstick spray.
FOR THE STRUESEL, melt 4 tbsp butter; stir in 2/3 cup flour, pecans, dried cranberries,1/4 cup sugar, and 2 tbsp minced zest.
FOR THE CAKE,pulse fresh cranberries, 3/4 cup sugar, and zest of 1/2 an orange in a food processor.
WHISK together 2 cups flour, salt, cinnamon, and baking powder in a bowl. Whisk together eggs and ewgg yolk in a separate bowl.
CREAM 3 sticks butter and the remaining 1 1/2 cups sugar in a large bowl with a hand mixer until light and fluffy.
ADD flour mixture and egg mixture alternately to butter mixture, beating well after each addition.
Transfer half of the batter to the prepared pan; top with fresh cranberry mixture and remaining batter, smoothing each layer. Use a knife to swirl batter and cranberries; top cake with streusel.
Bake cake until brown around the edges,55-60 minutes; let cool on a rack 20 minutes before serving.