There were loads of packets of fresh cranberries reduced in Tesco the other day so we got some so that I could bake with them as they’re known to be very tart when eaten on their own. I’ve never made a streusel cake before so I thought I’d give it a go, and it reminds me a bit of a fruit crumble, but in cake form. I was a bit worried that the sourness of the cranberries would be too overpowering, but it wasn’t that strong and it gave quite a nice contrast to the sponge.
For the cake: 56g margarine 120g sugar 100g fresh cranberries 80ml milk 130g self raising flour 1 tsp vanilla extract 1 tsp cinnamon For the streusel topping: 50g flour 25g margarine 50g brown sugar 1 tsp cinnamon
Cake: 1. Preheat the oven to 180°C and grease and line a 7x7 inch baking tin 2. Cream together the sugar and margarine 3. Add in the milk 4. Toss the cranberries in some of the flour to stop them sinking and add to the mix 5. Add in the vanilla and cinnamon 6. Mix in the flour until all combined 7. Spoon mix into the baking tin Streusel: 1. Mix together the margarine and flour until like breadcrumbs 2. Gently mix in the sugar 3. Sprinkle over the cake mix 4. Bake for about 30 minutes, or until a toothpick comes out clean from the cake