What a delicious Christmas morning dessert, or accompaniment to tea-time this cake makes! Although fairly easy and quick to make, it turns out beautifully! Our Grandma used to bring it all the way from Canada every year for Christmas morning; and we still love making and savouring it any special day!
Ingredients:
-½ cup butter
-1 cup granulated sugar
-2 eggs
-1 tsp. Vanilla
-2 cups all-purpose flour
-1 tsp. Baking powder
-1 tsp. Baking soda
-½ tsp. Salt
-1 cup sour cream
-2 ½ cups cranberries fresh or frozen
For Streusel:
-¾ cup lightly packed brown sugar
-½ cup all-purpose flour
-1 ½ tsp. Cinnamon
-¼ cup butter (more if needed)
Mix together and blend in butter until crumbly
For Cake:
Cream butter with sugar until light and fluffy. Beat in eggs, one at a time, then vanilla. Sift dry ingredients together and add to creamed mixture alternately with sour cream.
Spread half the batter in a greased and floured pan ( 10 inch springform or angel food) Sprinkle with first with half the streusel mixture, follow with half the cranberries, then the remaining batter, remaining cranberries, and the rest of the streusel mixture. Bake at 350 degrees F. about one hour, till skewer inserted into cake comes out clean.
Serve warm, with butter. (optional) Makes about 12 good-sized slices.
Note: Can be frozen. Let cool suspended on glass bottle, remove cake from pan, wrap well in foil paper, freeze. When the time comes for enjoying it, simply re-heat in 250 degrees F. oven for about 20 minutes.
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