I'm a little late posting this, but it was a good cake so I wanted to include it. This recipe was the cake selected for December at the Cake Slice Bakers blog. My husband especially loved the tartness of the cake saying it cut the sweetness. I'm tellin' ya it was good! I kept going back for more...
Cranberry Cake from Cake Keeper Cakes
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
DirectionsMake 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, 1 hour to 1 hour and 10 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.