Polski 
An amazing cranberry cake with a nutty crumble topping. Soft, sweet and tart, with plenty of buttery, nutty crumble. Still perfect for winter, as fresh cranberries are readily available in shops at this time of year – it would be a shame not to use them in some homemade baking :). Highly recommended!
Ingredients for the nutty crumble:
- 75 g plain flour
- 60 g walnuts or pecans, finely chopped
- 70 g caster sugar
- 40 g light brown soft sugar
- 1 tsp ground cinnamon
- 75 g butter, melted
Mix all the crumble ingredients together.
Ingredients for the cake:
- 125 g butter
- 150 g vanilla caster sugar (e.g. homemade vanilla sugar)
- 2 large eggs
- 180 g plain flour
- 60 g potato starch
- 1½ tsp baking powder
- 90 g sour cream
- 300–350 g fresh cranberries
All ingredients should be at room temperature.
Place the butter and sugar in the bowl of a mixer and beat until very pale and fluffy. Add the eggs one at a time, beating well after each addition until fully incorporated. Sift the plain flour, potato starch and baking powder directly into the butter mixture. Add the sour cream and fold together with a spatula until just combined. Do not overmix.
Grease a 23 x 30 cm baking tin with butter and line with baking paper. Transfer the batter to the tin and smooth the surface. Spread the cranberries evenly over the top, then sprinkle with the nutty crumble.
Bake at 170°C for about 50–55 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool slightly.
Enjoy!
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