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.
1 person made this
Ingredients
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
Method
Prep:15min ›
Cook:1hr ›
Ready in:1hr15min
- Preheat the oven to 180 C / Gas 4. Lightly grease a 23cm round springform cake tin.
- 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.
- 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.
- 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.
- 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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