Cranberry Streusel Cake
2.5 cups all-purpose flour
2 tsp baking powder
1 stick salted butter, softened at room temperature for a few hours
1 cup sugar
3 large eggs
½ tsp vanilla extract
½ tsp almond extract
1 ½ cups sour cream
2 cups fresh cranberries (yours are probably frozen, allow them to thaw at room temperature for an hour)
3 tbsp sugar
½ cup brown sugar
1 ½ cups all purpose flour
1 ½ sticks, salted butter, room temperature
Preheat oven to 350. Grease a 9 inch round baking pan- grease very well- might I add.
In a medium bowl, mix the flour and baking powder- set aside. In another mixing bowl, cream 1 stick of butter and the 1 cup sugar until well mixed and creamy. Add in the eggs, one at a time- make sure to use a rubber scraper to stir it all by hand and make sure everything on the very bottom has gotten a chance to be mixed in!
In a small bowl, combine the cranberries with a dusting of flour (so they don’t sink to the bottom of the cake while baking) and mix with the 3TBSP of sugar. Set aside briefly.
Add in the extracts, sour cream, and flour mixture- stirring only until combined (again, make sure you dig down and account for everything sitting at the way-way-bottom of the bowl). Fold the cranberries in gently. Spoon the batter into the cake pan. In a small bowl, combine the topping ingredients until crumbly. Spoon evenly over the top of the cake. Bake until light golden brown, about 50-60 minutes- or just when the center is no longer “jiggly” when shaken.
Allow to cool for at least 30 minutes. Invert the cake into your hand (hopefully, it’s a big hand you’ve got) and then gently and gingerly put it streusel side up on a plate.
Dust with confectioners’ sugar just before serving.