Cranberry struesel cake

    1 hour 15 min

    A moist and rich sponge layered with cranberries and a cinnamon-spiced struesel. The crumb topping can't be beat. This easy to make cake is great with either fresh or frozen cranberries. If frozen, simply defrost before adding to the cake.


    Buckinghamshire, England, UK
    1 person made this

    Serves: 8 

    • 120g butter
    • 200g caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 250g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 225ml soured cream
    • 200g cranberries
    • Struesel
    • 170g soft brown sugar
    • 60g plain flour
    • 1 teaspoon ground cinnamon
    • 60g butter

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease a 23cm round springform cake tin.
    2. Prepare the struesel by combining the brown sugar, flour and cinnamon in a large bowl. Rub in the butter until it resembles coarse breadcrumbs; set aside.
    3. For the cake, cream the butter and sugar together until light and fluffy. Beat in the eggs and vanilla. Combine the flour, baking powder, bicarbonate of soda and salt in a bowl. Add to the butter mixture alternately with the soured cream.
    4. Spread 1/2 the cake mixture, 1/2 the cranberries and 1/2 the struesel in the prepared tin. Repeat layers, ending with the struesel.
    5. Bake in the preheated oven until a skewer inserted into the centre of the cake comes out clean, about 1 hour.

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