Ingredients:

  • 12 oz (340g) fresh or frozen cranberries
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) cornstarch
  • 1 cup (225g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.25ml) almond extract
  • 3 cups (375g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (240g) full-fat sour cream
  • 1/4 cup (60ml) whole milk
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) packed light brown sugar
  • 1 tsp (2g) ground cinnamon
  • 1/4 cup (55g) unsalted butter, cold and cubed

Instructions:

  1. Combine cranberries, sugar, and lemon juice in a saucepan over medium heat.
  2. Simmer for 8–10 minutes until the berries burst and the mixture thickens.
  3. Whisk in the cornstarch slurry (cornstarch mixed with a drop of water) and simmer for 1 more minute until glossy.
  4. Remove from heat and let cool completely to prevent the batter from melting upon contact.
  5. Cream the softened butter and granulated sugar on medium-high until the mixture is pale and fluffy (about 3 minutes).
  6. Incorporate eggs one at a time, beating well after each addition to ensure the emulsion doesn't break.
  7. Stir in vanilla and almond extracts.