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!!!!!
1 cup sliced almonds
2 tbsp melted butter
2 tbsp packed light brown sugar
2 cups plain flour
1 tsp baking powder
1/4 tsp salt
3 large eggs
2 cups granulated sugar
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.
Combine the butter, almonds and sugar, Use your fingers to form large crumbs.
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