Cranberry Streusel Cake – Fresh Baked Friday!

21 Jan

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.

Cream together the butter and sugar.

Add the eggs, one at a time.  Pictured, the second addition.  I like to be accurate.

Add the vanilla extract and the almond extract.

Now add the sour cream.  This is what makes the cake oh so moist.

Add the flour mixture.

You know the deal.  Mix until just combined.

In a small bowl, toss together the cranberries and the sugar.

Fold into the cake batter.

Pour the batter into the baking dish.  The batter is uber thick, so in this case “pour” is really a relative term.

In (yet) another small bowl, combine the butter, flour, salt and brown sugar.

I used a pastry blender, but a fork would work as well.  The mixture should be crumbly.

Doesn’t it look delicious?  Now sprinkle it on the top of the cake.

Bake until…

that’s right, golden brown!

Let it cool.  Right before you are ready to serve, dust the cake with some confectioner’s sugar.

Yes, it tastes as good as it looks.

This would be great throughout the fall and winter months.  Think holiday guests!

Cranberry Streusel Cake
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2 ½ cups all-purpose flour
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


One Response to “Cranberry Streusel Cake – Fresh Baked Friday!”

  1. pademney January 21, 2011 at 10:43 am #

    I love anything with cranberries! Can’t wait to try this.

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