CRANBERRY ALMOND CAKE
1 cup sliced almonds
2 tablespoons butter, melted
2 tablespoons brown sugar, packed
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups granulated sugar
3/4 cup butter, melted and cooled
1 teaspoon vanilla
1 bag (12 oz.) fresh cranberries
Preheat the oven to 325 degrees. Grease a 10-inch round spring form pan. Combine the sliced almonds, 2 tablespoons melted butter and brown sugar in a medium bowl. Refrigerate until ready to use.
Meanwhile, whisk together the flour, baking powder and salt in a medium bowl. Combine the eggs and granulated sugar in a large mixing bowl and beat with an electric mixer on medium high speed until the mixture is light and increased in volume, about 5 minutes. With the mixer on low, add the butter in a slow stream, then beat for an additional 2 minutes at medium speed. Stir in the vanilla. Gently but thoroughly fold in the flour mixture, 1/2 cup at a time. Stir in the cranberries. Scrape the batter into the prepared pan and smooth the top with a spatula. Sprinkle the streusel over the batter. Bake until golden brown and a toothpick inserted in the center comes out clean, 60-70 minutes.
I hope your grocery store still has fresh cranberries, or you had the sense (unlike me) to freeze an ample supply, because this cake is fabulous. It's the perfect combination of sweet and tart, and the streusel topping is, well . . . hard to keep from picking off and eating all by itself. I also love the presentation the results from baking this in a spring form pan. I covered the leftovers and put them in the refrigerator, and I enjoyed it even more straight out of the refrigerator. My husband took one bite and proclaimed it delicious. My children asked to have it for breakfast the next morning. I said no, mostly because I didn't want it to disappear before I got a second slice.
Who Dished It Up First
I spotted this recipe on several blogs recently, including Lick the Bowl Good and Baking and Creating with Avril. It was originally published in Cake Keeper Cakes.
Appetizers Asian Bars Beans Beef Beverages Breads Breakfast and Brunch Cake Cakes Canada Day Candy Canning Casseroles Cheese Chicken and Poultry Chocolate Christmas Cookies Cupcakes Desserts Easter Eggs Favorites Food Holidays Fruit Garlic Giveaways Grains Greek Grilling Halloween Healthy Holidays In Season Indian Italian Kid Friendly Let's Dish Main Dishes Market Fresh Market Mondays Mexican Pasta Pies Pizza Pork Potatoes Pumpkin Quick and Easy Recipe Collections Salads Sandwiches Sauces and Condiments Seafood Side Dishes Slow Cooker Snacks Soups St. Patrick's Day Super Bowl Thanksgiving Tips and Tutorials Valentines Vegetables Vegetarian