Sweet-tart cranberries add something special and festive to this cake. You can switch up the almonds with walnuts, pecans or hazelnuts, or go totally nut-free with large-flake rolled oats.
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2011
MethodAlmond Streusel: In bowl, stir together flour, sugar, butter, cinnamon and salt until in small crumbs. With fingers, mix in almonds until crumbly. Set aside.
In large bowl, beat together sugar, butter, lemon zest and lemon juice until lightened, about 3 minutes. Beat in eggs, 1 at a time. Beat in almond extract.
Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Fold in 1 cup of the cranberries. Scrape into greased and parchment paper–lined 9-inch (2.5 L) springform pan. Sprinkle with remaining cranberries. Sprinkle with streusel.
Bake in 375°F (190°C) oven until golden and cake tester inserted in centre comes out clean, about 50 minutes. Let cool in pan on rack. (Make-ahead: Cover and store for up to 3 days.)
To serve, dust with icing sugar.
Nutritional facts Per each of 10 servings: about
- Sodium 243 mg
- Protein 5 g
- Calories 320.0
- Total fat 17 g
- Potassium 98 mg
- Cholesterol 74 mg
- Saturated fat 9 g
- Total carbohydrate 39 g
- Iron 9.0
- Folate 22.0
- Calcium 5.0
- Vitamin A 13.0
- Vitamin C 3.0