Oh yum, I loved this cake. It is packed full of fresh, zingy cranberries and topped with an almond streusel. It was lovely as a dessert with some sing cream. This will be a regular in my baking repertoire from now on. I'll need to make another soon for my Dad as I think he would really love it too.
I made this for a Christmas party we were having with some of our friends from our NCT antenatal class. Best class I ever went to as we have made some amazing life-long friends.
As you can see from the picture, my version is still a bit gooey inside. It needed a lot longer than the cooking time of 70 minutes. In fact after 140minutes with the temperature increased after 40 mins, it still wasn't quite cooked properly but we had to leave for the party so I had to take it out. All the other Cake Slice Bakers seemed to have the same problem so I have amended the recipe in my book to start off at a higher temperature and cook for longer. I certainly don't mind gooey cake, though, so no hardship.
Here is the link to the Cake Slice Blogroll if you want to have a look at other versions of the cake (with much better photography than mine!).
Cranberry Cake adapted from Cake Keeper Cakes by Lauren Chattman.
For the streusel -
100g flaked almonds
2 tbsp unsalted butter, melted
2 tbsp light brown sugar
For the cake -
228g plain flour
1 tsp baking powder
1/4 tsp salt
3 large eggs
450g granulated sugar
170g butter, melted and cooled
1 tsp pure vanilla extract
340g fresh cranberries
Preheat the oven to 150C/300F/GM2 (I would increase this to GM4 next time). Grease a 10-inch round springform pan.
Make the streusel -
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 -
1. 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 medium-high speed until the mixture is lightened and increased in volume, about 5 mins. With the mixer on low, add the butter in a slow stream. Turn the mixer to medium speed and beat for another 2 mins. Stir in the vanilla.
2. Gently but thoroughly fold in the flour mixture, a large spoonful at a time. Stir in the cranberries.
3. Scrape the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the streusel over the batter. Bake the cake until it is golden and a skewer inserted into the centre comes out clean, 60-70 mins (may need longer but I have yet to try making it at the higher temperature).
4. Let the cake cool in the pan on a wire rack for 10 mins. 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.
5. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.
And just a few Christmassy photos since this is a festive recipe (I know that's a rubbish excuse!).