{"id":444,"date":"2011-11-29T13:45:49","date_gmt":"2011-11-29T13:45:49","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=444"},"modified":"2011-12-27T22:43:35","modified_gmt":"2011-12-27T22:43:35","slug":"its-a-cranberry-world","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=444","title":{"rendered":"CRANBERRY STREUSEL CAKE"},"content":{"rendered":"

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It’s a gloomy, rainy November morning.\u00a0 To chase the dark away I’ve lighted candles.\u00a0\u00a0 Amsterdam shares similar dark, rainy winter days.\u00a0\u00a0 It’s an old city with few stand alone homes.\u00a0\u00a0 The old apartments have big, tall windows and\u00a0 at street level you\u00a0 can’t help but glance in.\u00a0 The Dutch seldom draw their curtains.\u00a0\u00a0\u00a0 I loved the way they would light candles in the daytime.\u00a0 It’s a custom\u00a0 I brought back with me.<\/p>\n

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This would be a good day to do some pre-Christmas baking.\u00a0\u00a0\u00a0 Something red.\u00a0 Something that says Christmas.\u00a0 Cranberries!<\/p>\n

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We live just down the road from these beautiful cranberry fields.\u00a0 When they harvest these ruby jewels they flood the fields and the cranberries float to the top.\u00a0 It’s a beautiful sight. Our good neighbors delivered a bucket\u00a0 of\u00a0 cranberries to our kitchen.\u00a0 I froze them to use for Christmas baking.\u00a0 Today is the day to bring out the cranberries.<\/p>\n

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CRANBERRY STREUSEL CAKE<\/p>\n

Bring this buttery, rich cake to a holiday brunch, or make one as a special morning treat for your family or weekend guests.\u00a0 The warm aromas of cinnamon and nutmeg will fill your kitchen with their festive fragrance.\u00a0 This cake can be prepared ahead and frozen, then warmed up again in the oven, assuring you that you’ll always have something special on hand\u00a0 for surprise guests.<\/p>\n

FOR THE CAKE:<\/p>\n

1 1\/2 cups all-purpose flour,\u00a0\u00a0\u00a0\u00a0 1\/2 cup sugar,\u00a0\u00a0\u00a0\u00a0 1 1\/2 tsp baking powder,\u00a0\u00a0\u00a0\u00a0 1\/4 tsp salt,\u00a0\u00a0\u00a0\u00a0 5 tbsp butter, chilled and cut into small pieces, \u00a0 \u00a0 2 eggs, \u00a0 \u00a0 1\/4 cup milk, \u00a0 \u00a0 1\/2 tsp vanilla, \u00a0 \u00a0 1 12 ounce bag whole fresh cranberries or about two cups thawed frozen cranberries.<\/p>\n

FOR THE TOPPING:<\/p>\n

4 tbsp butter,\u00a0\u00a0\u00a0\u00a0 1 cup brown sugar,\u00a0\u00a0\u00a0\u00a0\u00a0 1 tsp ground cinnamon,\u00a0\u00a0\u00a0\u00a0 1 tsp freshly grated nutmeg<\/p>\n

1. Heat oven to 375\u00b0F.\u00a0 Butter bottom and sides of a 9-inch-round springform pan.\u00a0 Line bottom with a circle of parchment paper; butter the parchment.<\/p>\n

2. In a large mixing bowl combine flour, sugar, baking powder, salt and butter.\u00a0 Using a pastry blender or your fingertips, work the mixture to combine,\u00a0 mixture should resemble coarse grain.<\/p>\n

3.\u00a0 In a small bowl, whisk together egg, milk, and vanilla.\u00a0 Stir into flour mixture just until blended.\u00a0 This is quite a stiff\u00a0 mixture.<\/p>\n

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4. Spread batter into baking pan.\u00a0 Sprinkle cranberries evenly over top.<\/p>\n

5. Make the topping:\u00a0 In a small saucepan, melt butter over low heat.\u00a0 Stir in brown sugar and spices.\u00a0 Sprinkle evenly over cake.<\/p>\n

Bake until top is browned and skewer inserted into centre of the cake comes out clean, about 45 minutes.\u00a0 Cool on wire rack for ten minutes before removing sides from pan.\u00a0 Serve cake warm.<\/p>\n

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CRANBERRY STREUSEL CAKE<\/span><\/span><\/td>\n\n
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#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
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Print<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n
Recipe Type: Quick breads<\/span><\/div>\n
Author: Mrs Butterfingers<\/span><\/div>\n
Prep time: 20 mins<\/span><\/div>\n
Cook time: 45 mins<\/span><\/div>\n
Total time: 1 hour 5 mins<\/span><\/div>\n
Bring this buttery, rich cake to a holiday brunch, or make one as a special morning treat for your family or weekend guests.<\/span><\/div>\n
Ingredients<\/div>\n