I was excited about this cake after the somewhat disastrous cake from last month. Unfortunately I had some major issues with my sink as well as a major ant infestation so I was unable to bake this cake on time. The ants seem to be gone now and the sink is in a much better state so I can finally share my cranberry cake experience with you guys!
The one issue I had with this cake is that it definitely was not done in the 70 minutes stated in the recipe. Mine still wiggled in the middle when I took it out at the 70 minutes so I raised the temperature to 325 and let it go another 10 minutes. When I checked it with a toothpick it still was not done…the problem is I had to meet a friend for dinner. I turned off the oven and just left the cake in there hoping it would finish baking. When I got back home I checked it with a toothpick and it was all done. I tried a piece the next day for breakfast before taking it to work to share with my co-workers. The almond streusel was super yummy but the cake itself was another story. Even though my toothpick had come out clean it was as if the cake was still underdone. I was hesitant to take it to work thinking everyone else would feel the same way I did. Much to my surprise everyone told me it was amazing! What I thought was an underdone cake was a super moist one to everyone else! LOL
Check out the blogroll to see how my fellow cake slice bakers liked this cake.
Cake Keeper Cakes by Lauren Chattman
- 1 cup sliced almonds
- 2 tbsp unsalted butter, melted
- 2 tbsp light brown sugar
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 eggs
- 2 cups granulated sugar
- 3/4 cups (1 1/2 sticks) unsalted butter, melted and cooled
- 1 tsp pure vanilla extract
- 1 bag (12 ounces) fresh cranberries
Heat the oven to 300 degrees F. Grease a 10 inch round springform pan. Combine the butter, almonds and brown sugar in a medium bowl. Work the mixture between your fingers to form large crumbs (didn’t really happen) and refrigerate until ready to use.
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 low stream. Turn the mixer to medium speed and beat for another 2 minutes. Stir in the vanilla extract.
Gently but thoroughly fold in the flour mixture, 1/2 cup at a time. Then stir in the cranberries and scrape the batter into the prepared pan, smoothing the pan with a spatula. Sprinkle the streusel over the batter and bake the cake until it is golden and a toothpick inserted in the center comes out clean. About 1hr to 1hr and 10 minutes. 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 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.