The first fresh cranberry I ever ate wasn't ripe. I did not know this. In my defence I'd never seen a fresh cranberry in the flesh let alone eaten one. Needless to say I was not impressed. My mouth went dry, my face must've puckered and I quickly surmised that cranberries were obviously like rhubarb in that they're inedible fresh and can only be eaten dried or cooked! Disappointed but not about to waste anything, I threw my bag of cranberries into the fridge and promptly forgot about them. About a month later they resurfaced (now ripe) and I was brave enough to discover the true taste of a ripe cranberry.
[Photo of top of cake supposed to go here but Blogger image adder is AGAIN playing up on me! Will add tomorrow]
Now, one word to describe this cake? Soft. Not a dry soft, not a fluffy soft, but a moist soft. It's like eating a compacted cloud of vanilla with bursts of tartness in every bite. The streusel topping added a nice little crunchy kick to the cake. I'd love to make it again but what with Christmas on the horizon, I just don't have the time.