Cake Slice Bakers - Cranberry Cake

Although this is my third month as a member of the cake slice bakers I opted out of last months cinnamon pudding cake because it didn't really appeal to my tastes. This months cake is once again not a cake I would have chosen to make but I am so glad I did because it was amazing. It's moist, sweet, tart, and the topping gives it a little crunch.

For the streusel:


•1 cup sliced almonds

•2 Tablespoons unsalted butter, melted

•2 Tablespoons light brown sugar, packed

For the cake:

•2 cups all-purpose flour

•1 teaspoon baking powder

•1/4 teaspoon salt

•3 large eggs

•2 cups granulated sugar

•3/4 cup butter, melted and cooled

•1 teaspoon pure vanilla extract

•1 bag (12 oz.) fresh cranberries

Make the streusel: Preheat the oven to 300 degrees F. Grease a 10-inch round springform pan.

Combine the almonds, butter and brown sugar in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.

Make the cake: Whisk together the flour, baking powder and salt in a medium bowl. Combine the eggs and granulated sugar in a large mixing bowl and beat with an electric mixer on a medium high speed until the mixture is lightened and increased in volume, about 5 minutes.

With the mixture on low, add the butter in a slow stream. Turn the mixture to medium speed and beat for another 2 minutes. Stir in the vanilla.



Gently but thoroughly fold in the flour mixture, 1/2 cup at a time. Stir in the cranberries.



Scrape the batter into a prepared pan, smoothing the top with a spatula. Sprinkle the streusel over the batter. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 60-70 minutes.


Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges and serve.



Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.