1 cup sliced almonds (I used pinenuts)
2 tbsp unsalted butter, melted
2 tbsp light brown sugar
For the Cake
2 cups all-purpose flour
1 tsp baking powder
¼ tsp salt
2 cups granulated sugar
¾ cup (1½ sticks) butter, melted and cooled
1 tsp vanilla extract
1 bag (12 ounces) fresh cranberries (Iused frozen berries)
Method – Streusel
Heat the oven to 300F. Grease a 10inch round springform pan.
Combine the butter, almonds and brown sugar in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.
Method – Cake
Whisk together the flour, baking powder and salt in a medium bowl. 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 speed, 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, half a cup at a time. Then stir in the cranberries.
Scrape the butter into the prepared pan, smoothing the top with a spatula. Sprinkle the streusel over the batter. Bake the cake until it is golden and a toothpick inserted in the centre comes out clean, about 1 hour to 1hour 10minutes.
Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom onto the wire rack. Cool completely before cutting into wedges and serving.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.
¾ cup water
½ tsp salt