Wednesday, December 28, 2011

Cranberry Streusel Cake

I made this recipe to take to Sunday School for treats a few weeks ago. Everyone asked if it was a cheesecake since it kind of had that texture to it. It was very good.

2 ½ C. Flour
2 t. baking powder
1 stick salted butter, softened
1 C. sugar
3 large eggs
½ t. Vanilla extract
¼ t. almond extract
1 ½ cups sour cream
2 cups fresh cranberries
3 T. sugar

Topping

½ C. Brown sugar
1 ½ Flour
1 1/2 stick salted butter, softened

Preheat oven to 350.

In a medium bowl mix together flour and baking powder. Butter a 9 inch spring form pan. Cream butter and sugar until light. Add the eggs, one at a time, stir well. Add vanilla, almond extract, sour cream and the flour mixture. Beat until combined.

Fold the cranberries  and 3 T sugar into the batter and spoon the batter into the spring form pan. For the topping, in a small bowl work together sugar, flour and butter until crumbly.

Sprinkle crumbles on top of cake. Bake until golden brown, about 50 to 60 minutes. Test with a knife to ensure it is cooked thoroughly. Dust with confectioner's sugar before serving.

2 comments:

  1. Where do you use the 3 T. sugar? It seems like it might go with cranberries to sweeten them

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    Replies
    1. I think you are right. Thanks for catching that!

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