Author: Mrs Butterfingers
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Bring this buttery, rich cake to a holiday brunch, or make one as a special morning treat for your family or weekend guests.
  • 1½ cups all-purpose flour
  • ½ cup sugar
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 5 tbsp butter, chilled and cut into small pieces
  • 2 eggs
  • ¼ cup milk
  • ½ tsp vanilla
  • 1 12 ounce bag whole fresh cranberries or about two cups thawed frozen cranberries.
  • 4 tbsp butter
  • 1 cup brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg
  1. Heat oven to 375°F. Butter bottom and sides of a 9-inch-round spring-form pan. Line bottom with a circle of parchment paper; butter the parchment.
  2. In a large mixing bowl combine flour, sugar, baking powder, salt and butter. Using a pastry blender or your fingertips, work the mixture to combine, mixture should resemble coarse grain.
  3. In a small bowl, whisk together egg, milk, and vanilla. Stir into flour mixture just until blended. This is quite a stiff mixture.
  4. Spread batter into baking pan. Sprinkle cranberries evenly over top.
  5. Make the topping:
  6. In a small saucepan, melt butter over low heat. Stir in brown sugar and spices. Sprinkle evenly over cake.
  7. Bake until top is browned and skewer inserted into centre of the cake comes out clean, about 45 minutes. Cool on wire rack for ten minutes before removing sides from pan. Serve cake warm.
Recipe by Mrs. Butterfingers at