I adore baking. There is something rather magical yet simple about the whole therapeutic process which produces sweet goodies to be shared with loved ones. So, when heading over to see dear friends for lunch last weekend and a belated festive celebration, it made perfect sense to make a treat that used cranberries and cinnamon to conjure that christmassy feeling. I used the fresh cranberry cake recipe from http://appleandspice.blogspot.com but couldn't help but tweak it!
Cranberry and Cinnamon Cake
65g chopped or flaked almonds
20g unsalted butter, melted
20g light soft brown sugar
¼ tsp ground cinnamon
160g plain flour
¾ tsp baking powder
½ tsp ground cinnamon
Pinch of salt
300g caster sugar (I only used 225g)
100g butter, melted and cooled
¾ tsp vanilla extract
250g fresh cranberries
Heat the oven to 150C. Grease an 8inch loose bottomed or spring form cake tin.
Method – Streusel
Combine the butter, almonds, brown sugar and cinnamon 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, ground cinnamon and salt in a medium bowl. Combine the eggs and sugar in a large mixing bowl and beat with an electric mixer until it is well combined (around five minutes).
Add the butter in a slow stream with the mixer on low, then turn up the speed to medium and beat for another couple of minutes. Stir in the vanilla.
Fold in the flour mixture a few large spoons at a time.
Stir in the cranberries.
Pour the butter into the prepared cake tin and smooth.
Sprinkle the streusel over the batter.
Bake in the centre of the oven until it is golden and a toothpick inserted in the centre comes out clean, about 1 hour to 1hour 10 minutes.
Let the cake cool in the tin on a wire rack for 10 minutes, then turn out and cool completely.