My mom’s office holds an informal brunch every Christmas Eve. Since I was home, baking in one form or another, Mom put me in charge of making something for her to bring.
As I was reading through new posts via my Google Reader, I came across a Cranberry Almond Streusel Cake on Sweet Paul. I knew immediately what the Fierstein 2010 Christmas Eve brunch contribution would be.
See, I love coffee cakes, especially ones that have streusel on top. Such a healthy breakfast.
Mom was kind enough to bring me a piece home and this baby didn’t disappoint. Dense, sweet (but not too sweet) with tart bites from the fresh cranberries. The only thing, I didn’t really detect a strong almond flavor. Hence my name change. Otherwise, delicious and definitely one to try.
Start by mixing together the flour, baking powder and salt.
In a small bowl, toss together the cranberries and the sugar.
Let it cool. Right before you are ready to serve, dust the cake with some confectioner’s sugar.
This would be great throughout the fall and winter months. Think holiday guests!
Cranberry Streusel Cake
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2 teaspoons baking powder
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup sugar
3 large eggs
½ teaspoon almond extract
½ teaspoon vanilla extract
1 ½ cups sour cream
2 cups fresh cranberries
3 tablespoons sugar
½ cup light brown sugar
1 ½ cups all-purpose flour
¼ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, softened
Preheat the oven to 350℉. Butter a 9 inch baking pan.
In a medium bowl, mix together flour, baking powder and salt.
Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Add almond extract, vanilla extract and sour cream. Add the flour mixture. Mix until just combined.
In a small bowl, toss together the cranberries and the 3 tablespoons of sugar. Fold into the cake batter. Pour (or spoon – it will be quite thick) into the prepared baking pan.
In a small bowl, using a pastry blender or a fork, work together the sugar, flour, salt and butter until crumbly. Sprinkle on top of the cake.
Bake until golden brown, about 55 – 65 minutes. Remove and let cool. Dust with confectioner’s sugar before serving.
Source: slightly adapted from Sweet Paul