About this recipe: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.
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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.