BACK ON TRACK!

This is the latest selection from The Cake Slice Bakers, this year we are baking from Cake Keeper Cakes by Lauren Chatman, and I have to say that it is a misnomer - there is no way you will be able to keep this cake - it will be gobbled up in no time!!!

This is a fantastic recipe - the tart ruby cranberry nuggets spread through  the sweet soft cake add up to sweet perfection!!  I loved the streusel on top, the crunch contrasting nicely with lightness of the cake.  All is forgiven Lauren!

I made the Cranberry Cake on the first day of the recent snow, and couldn't resist trying to take a photo of the cake+snow+cake keeper  - but I wasn't willing to get my toes cold, so just took the photo from the back door!!!!!

                                             
Cranberry Cake

Streusel

1 cup            sliced almonds
2 tbsp           melted butter
2 tbsp           packed light brown sugar

Cake

2 cups          plain flour
1 tsp            baking powder
1/4 tsp         salt
3                  large eggs
2 cups          granulated sugar
3/4 cup/
6oz              butter, melted and cooled
1 tsp            vanilla extract
12 oz           cranberries (I used frozen)

Preheat oven to 150 C
Line or butter a 10" round springform tin.

Streusel

Combine the butter, almonds and sugar,  Use your fingers to form large crumbs.
Set aside.

Cake

Beat the eggs and sugar together in a large bowl, until light and at least doubled in volume - this will take about 5 minutes.
Turn the mixer to low and add the melted butter slowly, turn up the mixer to medium and beat for another 2 minutes.
Add the vanilla.
Combine the flour, baking powder and salt.
Gently fold the flour mixture into the batter, 2 tbsp at a time.
Fold in the cranberries.
Place the batter into the prepared tin, and sprinkle with the streusel.
Bake the cake until a skewer (I use uncooked spaghetti) comes out clean.
The recipe specifies 60 - 70 minutes, mine took about 90 minutes.
When cooked remove tin to a wire rack and allow to cool for 10 minutes.
Then take the cake out of the tin and cool completely on the wire rack.

If you are very lucky this cake will keep for up to 5 days (not in my house though!!)    

    Pretty from any angle