This recipe comes from the Holiday issue of Sweet Paul Magazine, an online 90 page food, crafts and lifestyle magazine filled to the rim with great recipes, fun crafts, interesting people and much more. It is based on Paul Howe's wildly successful blog Sweet Paul.
I am surprised to say I love this cyber magazine. The recipes are fantastic, down to earth and very doable. The photography is stunning. If this is the future of online magazines, bring it on!
2 1/2 cups flour
2 tsps baking powder
1 stick salted butter
1 cup sugar
3 large eggs
1/2 tsp vanilla extract
1/4 tsp almond extract
1 1/2 Cups sour cream
2 cups french cranberries
3 TB sugar
1/2 cup light brown sugar
1 1/2 cups plain flour
1 1/2 sticks salted butter
Preheat oven to 350
Mix the flour and baking powder
Butter a 9 inch square or round pan
Cream butter and sugar until light. Add eggs one at a time and mix well.
Add the two extracts and sour cream.
Add the flour and baking powder mix.
Coat the cranberries with sugar in a separate bowl and incorporate into mix by hand
Pour mix into cake pan
Make the streussel, work together sugar, flour and butter until crumbly. Sprinkle on top of the cake.
Bake for 50-60 minutes. until golden brown. Remove from the oven and and dust with powder sugar
I have condensed the directions from the actual recipe on the magazine, but you get the point!