Ingredients
🧺 Ingredients You’ll Need
🧁 For the Cake Batter:
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- 1 ¾ cups all-purpose flour
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- 2 teaspoons baking powder
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- ½ teaspoon baking soda
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- ¼ teaspoon salt
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- ½ cup unsalted butter, softened
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- ¾ cup granulated sugar
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- 2 large eggs
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- 1 teaspoon vanilla extract
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- ½ cup sour cream (or plain Greek yogurt for extra tang)
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- 2 cups fresh or frozen cranberries (tossed in 1 tablespoon flour to prevent sinking)
🍯 For the Streusel Topping:
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- ½ cup all-purpose flour
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- ⅓ cup light brown sugar
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- 1 teaspoon cinnamon
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- ¼ teaspoon salt
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- 4 tablespoons cold butter, cubed
🍋 Optional Glaze:
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- ½ cup powdered sugar
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- 1 tablespoon lemon juice (or milk for a neutral glaze)
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8-inch square or round baking pan with parchment paper.
In a large bowl, cream together butter and sugar until light and fluffy (about 2 minutes). Beat in the eggs one at a time, followed by vanilla and sour cream.
In another bowl, whisk together flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
Toss cranberries in a tablespoon of flour, then fold them into the batter.
In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a fork or pastry cutter until crumbly and pea-sized.
Spread the cake batter evenly into the pan. Sprinkle the streusel mixture on top.
Bake for 38–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
Let cool for at least 20 minutes. Drizzle with the lemon glaze, if desired, for a tangy finish. Slice, serve, and enjoy warm with coffee.