Cranberry Almond Cake

I made a delicious Cranberry Almond Cake, but, unfortunately my pictures didn't turn out. Usually when that happens I don't post the recipe,but, this cake was too good to not share with you, so, I am blogging about it anyways! I found the recipe from one of my favorite blogs, Lick The Bowl Good, be sure to check out Monica's blog, she always has wonderful recipes and photos, and then you can see what this cake looks like!

This cake caught my eye because we had a bag of fresh cranberries in our fridge leftover from the holidays that needed to be used up and I had slivered almonds that I bought for a different recipe that I never ended up making. Perfect! I had all the ingredients and the cake seemed very simple to make, and it was! The cake reminded me of a coffeecake, it was incredibly moist and tender and it was filled with fresh tart cranberries which complemented the sweetness of the cake, and then it was topped off with a sweet and crunchy brown sugar and almond topping. Everyone loved it and it is perfect for dessert, breakfast, or a snack!

The only problem that I had with this cake is that it took much longer to bake than the recipe states, so I followed Monica's advice and upped the temperature to 325 degrees after about 1 hour and 30 minutes and baked it for about 10-15 minutes more and then it was done.

Cranberry Almond Cake:

For the Streusal:

-1 cup slivered almonds
-2 tablespoons unsalted butter, melted
-2 tablespoons light brown sugar, packed

For the Cake:

-2 cups all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon salt
-3 large eggs
-2 cups granulated sugar
-3/4 cup butter, melted and cooled
-1 teaspoon pure vanilla extract
-1 bag (12 oz.) fresh cranberries

Make the Streusal: Preheat oven to 300 degrees F. Grease a 10-inch round springform pan.

Combine the almonds, butter and brown sugar in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.

Make the Cake: Whisk together the flour, baking powder and salt in a medium bowl, set aside. Combine the eggs and granulated sugar in a large mixing bowl and beat with an electric mixer on medium high speed until the mixture is lightened and increased in volume, about 5 minutes.

With the mixer on low, add the butter in a slow stream. Turn the mixer to medium speed and beat for another 2 minutes. Stir in the vanilla.

Gently but thoroughly fold in the flour mixture, 1/2 cup at a time. Stir in the cranberries.

Scrape the batter into prepared pan, smoothing the top with a spatula. Sprinkle the streusal over the batter. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes (mine took over 1 hour and 30 minutes).

Let the cake cool in pan on a cooling rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges and serve.

Store uneaten cake in a cake keeper or wrap in plastic wrap and store at room temperature for up to 5 days.