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Ingredients:
2 cups sugar
3 eggs, room temperature
1 cup butter, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 8 oz bag fresh cranberries
Crumble Topping:
1 cup brown sugar
1 cup flour
1 cup butter
Preparation:
Preheat Oven:
Preheat your oven to 350F 175C and thoroughly grease 2 loaf pans. You can also use one large loaf pan or a 9-inch cake pan.
Mix the Batter:
In a large bowl, beat together the eggs and sugar for 5 minutes. This step is important to achieve the right texture and should not be skipped. The mixture should nearly double in volume.
Mix in the butter, vanilla extract, and almond extract until the batter is smooth.
Incorporate Dry Ingredients:
Gently stir in the flour, baking powder, and salt until just combined. Be careful not to overmix.
Fold in the fresh cranberries.
Transfer to Pans:
Pour the batter into the prepared loaf pans.
Prepare the Crumble Topping:
In a small bowl, mix together the brown sugar, flour, and butter until the mixture has a sandy texture.
Sprinkle the crumble topping evenly over the batter in each loaf pan.
Bake:
For 2 loaves, bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
If baking one large loaf, bake for 60-70 minutes.
Cool and Serve:
Let the loaves cool in the pans before slicing and serving.
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