A lovely, moist cranberry cake, with a layer of streusel in the middle and on top.
3/4cuplight brown sugarpacked
1/2cupall purpose flour
1/4cupbutterat room temperature
2cupsall purpose flour
1/2tspfine saltreduce slightly if using salted butter
1/2cupbutterat room temperature
2cupscranberriesfresh or frozen
Icing/Confectioners' Sugarfor dusting
Preheat oven to 350F. Grease a 9-inch springform pan and set aside.
Make the streusel: In a small bowl, stir together the brown sugar, flour and cinnamon. Add the butter and blend into dry ingredients until crumbly. Set aside.
Make the cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, 2-3 minutes. Add the eggs and vanilla and mix to combine well.
Add the dry ingredients to the butter mixture, alternately with the sour cream (add 1/3 flour mixture, then 1/2 sour cream, then 1/3 flour mixture, then remainder of sour cream, then remainder of flour mixture). Stir in cranberries.
Spread 1/2 of the batter into prepared pan. Cover with 1/2 of the streusel mixture. Top with remaining batter and top with remaining streusel.
Bake at 350F for 65-75 minutes, or until a tester inserted in the centre comes out clean.
This cake can also be made in a 9x13-inch pan. Bake the 9x13 for about 1 hour.Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!