I came across this beautiful recipe one day back in 2010 whilst looking for a warming cake recipe to go with a good strong cuppa, and this was a jolly good find – I can’t rate this recipe enough for a warm slice with a pot of tea served mid morning or mid afternoon for a wintery pick-me-up.
This delicious Cranberry & Almond cake has a vanilla essence, but unlike most sponges, this one is almost like a crumble with an almond streusel topping and dotted with fresh cranberries – dried cranberries just won’t cut it for this particular recipe. (I buy them and freeze until needed, this is fine to do and works just as well as fresh from the shelf)
You can actually make this recipe as a Gluten Free Version, and the blogger who suggests this recipe (Apple & Spice) does in fact mention that uses Doves GF Flour, so you could try this should you need to try a new Gluten Free Cake recipe.
The fresh cranberries actually become really juicy and burst whilst in the oven creating little red and pink stains all over the cake, making it look so pretty & it smells amazing whilst baking away. Just note, it does take 60-70 Minutes to cook, so do allow for a slightly longer cooking time for this recipe.
The middle does seem to cave slightly during the baking process, so it’s never turned out the oven completely perfect for me, so not the most photogenic cake at first glance, but once you cut this beauty open, the colourful slices are very enticing indeed. For best results, turn onto a plate, and serve 5-10 minutes after leaving the oven, dusted with a little icing sugar should you desire.
Make the crumble topping first, stick it in the fridge, by the time you’ve made your sponge mix it’s cold enough to sprinkle on top – just pack it down slightly. so it doesn’t fall off the top of your cake, the batter will rise around it so don’t worry…
Cranberry & Almond Streusel Cake Recipe:
65g flaked almonds
20g unsalted butter, melted
20g light soft brown sugarCranberry
160g plain flour
¾ tsp baking powder
Pinch of salt
300g caster sugar
100g butter, melted and cooled
¾ tsp vanilla extract
230g fresh cranberries
Method – Streusel:
Heat the oven to 150C. Grease an 8inch round spring form pan.
Combine the butter, almonds and brown sugar in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.
Method – Cake:
Whisk together the flour, baking powder and salt in a medium bowl.
Combine the eggs and sugar in a large mixing bowl and beat with an electric mixer on medium high speed until the mixture is lightened and increased in volume, about 5 minutes.
With the mixer on low speed, add the butter in a slow stream.
Turn the mixer to medium speed and beat for another 2 minutes. Stir in the vanilla.
Gently but thoroughly fold in the flour mixture, half a cup at a time.
Then stir in the cranberries.
Scrape the butter into the prepared pan, smoothing the top with a spatula.
Sprinkle the streusel over the batter. Bake the cake until it is golden and a toothpick inserted in the centre comes out clean, about 1 hour to 1hour 10minutes.
Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom onto the wire rack.
Cool completely before cutting into wedges and serving.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.
Makes one 8 inch round cake ( sometimes I double the ingredients and make two – they don’t last long around here!)
What festive cakes do YOU bake? I’d love to hear from you in a comment below!
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