Serves 8 2 1/2 cups plain flour 2 teaspoons baking powder 1 stick salted butter, softened 1 cup sugar 3 large eggs 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 1 1/2 cups sour cream 2 cups fresh cranberries 3 tablespoons sugar CRANBERRY ALMOND STREUSEL CAKE The cranberries make this cake so moist and amazing. Topping: 1/2 cup light brown sugar 1 1/2 cups plain flour 1 1/2 sticks salted butter, softened
Preheat oven to 350° F.
In a medium bowl, mix together flour
and baking powder.
Butter a 9-inch square or round
baking pan.
Cream butter and sugar until light.
Add the eggs, one at a time, stir well.
Add vanilla, almond extract, sour
cream and the flour mixture.
Beat until combined.
In a small bowl, toss the cranberries
with sugar.
Fold them into the batter; spoon into
cake tin.
For topping: In a small bowl, work
together sugar, flour and butter until
crumbly; sprinkle on top of cake.
Bake until golden brown, about 50 to
60 minutes.
Dust with confectioners’ sugar
before serving.
SWEET PAUL . HOLIDAY 2010 | 109
