Good news and even better news! Good news...this cake is delicious!! Better news...This will be my last blog post without pictures! I'm getting a really nice camera from my really nice husband for Christmas!
Ok, back to this cake. This is my December Cake Slice Bakers cake from the book "Cake Keeper Cakes" by Lauren Chattman.
I did not have much luck with last month's cake. It was a downright disaster. So I was really nervous about this month. Was I not cut out to bake with these talented ladies? Was the book selection a nightmare? Fears were calmed when this warm strueulsly cake cake out of the oven. Here is the recipe. I suggest eating it with a big mug of coco.
Ingredients:
For the streusel:
1 cup of sliced almonds
2 tablespoons unsalted butter, melted
2 tablespoons packed light brown sugar
For the cake:
2 cups unbleached flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
2 cups sugar
1 1/2 sticks butter, melted
1 teaspoon pure vanilla extract
1 bag fresh cranberries (12 oz) - I substituted a 12 oz bag of craisens I had left over from the big cookie bake.
Prep:
Preheat oven to 350 and grease a 10 inch round spring form pan.
streusel:
Combine all ingredients for the streusel until large crumbs are formed. Refrigerate until ready to use.
Cake:
Whisk together dry (except white sugar)ingredients in a medium bowl.
In a large bowl, combine the eggs, white sugar with an electric mixer. With the mixer on low, add the butter and vanilla. Turn the mixer to medium and beat another 2 minutes.
Gently fold in the flour mixture and the cranberries.
Scrape batter into the prepared pan.
Sprinkle the streusel on top.
Bake until golden brown about an hour and 10 minutes.
Release the sides of the pan and cool completely before slicing into wedges.
LikeI said, this cake is delish. I love it's simplicity. Oh, and I love streusel. Streeeeuuuuusssssseeellll. It is even fun to say. One thing though...this cake is dying to be in muffin form!
Preheat oven to 350 and grease a 10 inch round spring form pan.
