I know it’s not November yet — but who is super excited for Thanksgiving?? —> This girl is! <— Thanksgiving is my FAVORITE holiday! There are so many reasons to love Thanksgiving; the food (of course!), but also – it is a really low-stress holiday! I love to cook, so that’s fun, there isn’t any gift giving or shopping, and there’s no pressure to have it “perfect” — it’s all about enjoying your friends and family and being THANKFUL for them! So much win in my book.
I am always so excited to see pumpkins, squashes, Brussels sprouts, red cabbage, and all the cozy foods of Autumn show up in the markets. But fresh cranberries! Oh be still my beating heart! Those beautiful tart little red berries that show up for a only a few weeks a year, and remind me so much of my years living in Boston, Massachusetts – home of the Ocean Spray Cranberry.
I decided to make this cranberry-pecan streusel cake after browsing a LOT of fresh cranberry recipes, most of which are (not surprisingly) for *leftover* cranberry sauce. Nope, I needed those tart little babies to shine in their natural glory.
You may have tried my favorite Strawberry Cake in the summer, and this cake has a similar concept – the berries are placed right on top and they burst and ooze out into the cake in the heat of the oven (yum). The cake is a bit denser, with the inclusion of sour cream, but it is a nice contrast to the sticky-sweet pecan streusel on top, which is caramalized in the brown sugar and butter. (double yum)
I definitely think this cake would be right at home on any Thanksgiving dessert table, however it definitely says ‘Christmas’ to me as well! The color of the red cranberries is definitely very seasonal 🙂
Do you like cranberries? Have you ever cooked with fresh ones before? Give this cake a try and let me know what you think!