Holiday countdown 2010............Dec 19th

Today I want to introduce you all to another Sweet Paul Magazine contributor.
Sabra Krock is a photographer, food stylist and stylist all rolled into one person.
And when she is not shooting fab food she takes the most awesome children's portraits.
Im really lucky to have her in my team.
Check out her fan work right here!
And her blog is here!

And finally I leave you with the recipe for her awesome cranberry almond streusel cake.

Cranberry Almonds streusel cake
The cranberries makes this cake so moist and amazing.
Serves 8

2 1/2 cups plain flour
2 teaspoons baking powder
1 stick salted butter, softened
1 cup sugar
3 large eggs
1/2 teaspoon vanilla exstract
1/4 teaspoon almond exstract
1 1/2 cups sour cream
2 cups fresh cranberries
3 tablespoons sugar
Topping:
1/2 cup light brown sugar
1 1/2 cups plain flour
1 1/2 stick salted butter, softened

Preheat oven to 350.
In a medium bowl mix together flour and baking powder.
Butter a 9 inch square or round baking pan.
Cream butter and sugar until light.
Add the eggs, one at a time, stir well.
Add vanilla, almond extract, sour cream and the flour mixture.
Beat until combined.
In a small bowl toss the cranberries with sugar.
Fold them into the batter.
Spoon the batter into the cake tin.
Im a small bowl work together sugar, flour and butter until crumbly.
Sprinkle crumbles on top of cake.
Bake until golden brown, about 50 to 60 min.
Dust with confectioner's sugar before serving.

Comments

[ilétaitunefois]

Bonsoir...
Je suis tombé par hasard sur votre blog !! et je dois vous avouer que je ne suis pa déçus!!
Je retien votre blog dans mon pc, pour le mettre plus tard sur mes liens.
bon Noël à vous...
So.

[Patricia Scarpin]

I love Sabra's work - she's so talented!
That is a delicious looking cake, Paul - give me anything streusel and I'm a happy girl! :D

[Lisa]

That looks yummy and pretty too!

[chess sets]

Looks fantastic. What combo of textures and flavors -- sweet and tart, crunchy and ripe -- I've got to try this.

[uv dectors]

Looks absolutely yummy! Thanks for the recipe!

[SailAwayAK]

thought about this and made it for thanksgiving this year. what a horrid recipe! First it took almost twice as long to cook. We kept testing with a toothpick. Later it fell in the center. Upon slicing open it was still raw in the middle! BLECH! Thank goodness I checked before serving to everyone.

Needs some serious work before serving to anyone. At first I thought I had just mucked it up only to find my sister, in another state, followed the same recipe with an equal failing!

Only thing good was that it wasn't the standard super sweet and the dough on licking fingers was great.

Run don't walk away from this recipe!

[Kelly]

So I recently made this...actually read the previous negative comment while in the process of making it! So I freaked out but I was beyond the point of no return. 1) the size of the pan is totally off...it overflowed and made quite a mess, but I had a sheet under place. I would try this in a bunt cake maybe next time, or 9x13. That being said, the cake was delicious! And I got rave reviews on it. Little did they know the fixing up I had to do to get it out of it's pan in one piece! Lol! I will definitely make it again, but either split the batter into two round pans or the other pan ideas I mentioned before. Yum!