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Cut this in half and used 8x8 to replace 13x9 pan. (Cook time on the 8x8 = 41 min.) Delicious outcome and looked just like the photo too. (My experience with Milk Street recipes is they are reliable for flavor and looks.) Just sweet enough but not too much in cake that is moist from butter and sour cream and tart with the cranberries and the finely diced candied ginger mixed in is lovely flavor note. I thawed frozen cranberries given I was making this in April when fresh crans cannot be found...and yet this was a really good early Spring option. (Also it was a spirit lifting covid19 'stay at home' baking project too.) Really good streusel topping that is both easy to do as part of recipe as well as a bit unique in technique applying it and a just right sweet bit in bites of cake when eaten. Good looking to serve in a homespun sense of itself with the bright cranberries in it. Versatile given it is good morning, afternoon or evening. Travels well and is good the second day too. The "how does it freeze?" experiment is under way as we popped a couple of pieces in the freezer to try again in a week or two. Definitely a keeper recipe to go in rotation.