Cranberries herald the arrival of fall in my kitchen. Their tartness and scarlet color make them a favorite ingredient.
And when cranberries are in season, cranberry cake is a must. Sugar balances the tart pop of the cranberries, and streusel adds a satisfying crunch.
For those who claim not to like cranberries, I was like you once too. When I was growing up, cranberries meant ruby-red gelatinous slices on the Thanksgiving table, an incarnation that couldn’t be further from the real fruit. Cranberry cake will make you a convert.
Here is the recipe. One 12 oz bag of fresh cranberries works out to be about 3 1/2 cups.
Eat it for breakfast, serve it with tea, dish it out with a scoop of vanilla ice cream for dessert–and be sure to throw a couple of bags of cranberries in the freezer. The season doesn’t last long.