Description
A delightful holiday dessert featuring a soft cake base filled with tart cranberries, topped with a crunchy sugar cookie streusel.
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh cranberries
- ½ cup all-purpose flour (for streusel)
- ½ cup granulated sugar (for streusel)
- ½ teaspoon ground cinnamon (for streusel)
- ¼ cup butter, softened (for streusel)
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Cream together the softened butter and sugar until light.
- Beat in the eggs one at a time until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold the cranberries into the batter.
- Pour the batter into the prepared baking dish.
- In a separate bowl, combine the flour, sugar, and cinnamon for the streusel.
- Cut in the softened butter until crumbly, then sprinkle over the batter.
- Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
Notes
Serve warm or at room temperature, accompanied by whipped cream or vanilla ice cream. Store leftovers in an airtight container for up to three days.
