Cranberry Struesel Cake
Print recipe here
1 ½ C sliced almonds
3 TB unsalted butter, melted
3 TB raw cane sugar
dash celtic sea salt
2 C whole wheat pastry flour, unbromated and unbleached
1 tsp aluminum free baking powder
¼ tsp celtic sea salt
3 organic eggs
2 C raw cane sugar
¾ C (1 ½ sticks) unsalted butter, melted and cooled
1 tsp pure vanilla extract
1 bag (12 ounces) fresh organic cranberries
1. Heat the oven to 300 degrees F. Grease a 10inch round springform pan.
2. Stir to coat the butter, almonds and raw cane sugar in a small bowl, set aside.
9. Let cool completely before cutting into wedges and serving. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.
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