The Cake Slice ~ December ~ Cranberry Cake

Weiii? room temperature cranberries did not 'run' in the cake batter! Something wrong with my cranberries? LOL!

Below: as one can see, the cranberries landed on one side of the pan when I 'rescued' the batter from a leaking vessel!  My round spring form pan leaked and I waited for a couple of minutes (at least until the leak was almost the amount of a medium cupcake) and made a wild dash to take it out of the oven and poured the contents into a large enough tray pan.  That's why my cranberry cake is a half and half! - more berries on one side and the topping subsided!

But it tastes Fabulous! especially with vanilla ice cream!

BELOW: 2nd round of baking the same recipe

December’s Cake: Cranberry Cake

(Recipe from Cake Keeper Cakes by Lauren Chattman)

Makes one 10 inch round cake

For the Streusel
1 cup sliced almonds (I had almond sticks, chopped!)
2 tbsp unsalted butter, melted
2 tbsp light brown sugar

For the Cake
2 cups all-purpose flour
1 tsp baking powder
¼ tsp salt
3 eggs
2 cups granulated sugar (I used 1 cup brown sugar)
¾ cup (1½ sticks) butter, melted and cooled
1 tsp vanilla extract
1 bag (12 ounces) fresh cranberries
Method – Streusel
Heat the oven to 300F. Grease a 10inch round springform pan.
Combine the butter, almonds and brown sugar in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.
Method – 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 medium high speed until the mixture is lightened and increased in volume, about 5 minutes.
With the mixer on low speed, add the butter in a slow stream. Turn the mixer to medium speed and beat for another 2 minutes. Stir in the vanilla.
Gently but thoroughly fold in the flour mixture, half a cup at a time. Then stir in the cranberries.
Scrape the butter 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 toothpick inserted in the centre comes out clean, about 1 hour to 1hour 10minutes.
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 onto the wire rack. Cool completely before cutting into wedges and serving.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.