Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond paste, crumbled
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup sour cream
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh or frozen cranberries
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup sliced almonds
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3. In another mixing bowl, beat the almond paste, butter, and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the sour cream and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the cranberries.
8. Pour the batter into the prepared pan and spread it evenly.
9. To make the streusel topping, mix the flour, sugar, and melted butter in a small bowl until crumbly. Stir in the sliced almonds.
10. Sprinkle the streusel topping over the batter.
11. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
12. Let the cake cool in the pan for 10 minutes before removing the sides of the pan.
13. Serve warm or at room temperature.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- 350°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 385
- Fat: 22g
- Carbohydrates: 43g
- Protein: 6g
Substitutions for ingredients:
- For almond paste, you can use marzipan or ground almonds.
- You can use any other fruit instead of cranberries, such as blueberries or raspberries.
Variations:
- You can add a teaspoon of almond extract to the batter for more almond flavor.
- Instead of sliced almonds, you can use chopped pecans or walnuts for the streusel topping.
Tips and Tricks:
- Make sure the butter and almond paste are at room temperature before mixing.
- Do not overmix the batter, or the cake will be tough.
- If using frozen cranberries, do not thaw them before adding to the batter.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat the cake, place it in a preheated oven at 350°F for 10-15 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Serve with whipped cream or vanilla ice cream.
Garnishes:
- Fresh cranberries
- Sliced almonds
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting Advice:
- If the streusel topping is too dry, add a little more melted butter.
- If the cake is browning too quickly, cover it with foil halfway through baking.
Food Safety Advice:
- Make sure to wash the cranberries before using them.
- Store the cake in an airtight container to prevent contamination.
Food History:
- Streusel cakes originated in Germany and are a popular dessert in many European countries.
Flavor Profiles:
- The cake has a sweet and nutty flavor from the almond paste and sliced almonds, with a tartness from the cranberries.
Serving Suggestions:
- Serve the cake as a dessert or for brunch.
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