Cranberry butter cake

The traditional butter cake with a twist

Ingredients:

• 125 grams of flour
• 125 grams of cold butter (in pieces)
• 2 large eggs
• 250 grams light brown sugar
• 1 teaspoon baking powder
• Pinch of salt
• 2 teaspoons vanilla
• 50 grams chopped walnuts
• 100 grams cranberries

Preparation:
Preheat oven to 180 degrees Celsius. Put the flour and 2 tablespoons of brown sugar in a bowl and mix it well together. Add the butter.  butter. Cut the butter into the flour until the mixture is crum, by using a pastry cutter or 2 knives. Put the crumb mixture in a square plate of about 23 cm and 5 cm deep. Spread it out evenly over the bottom. Place the baking dish in the oven for 15 minutes. Meanwhile, prepare the filling; beat the eggs. Add the remaining sugar and whisk untill it is a homogeneous whole. Stir in the baking powder, some salt, vanilla, walnuts and the cranberries. Spoon the filling into the baked bottom. Place the baking dish back into the oven for about 20 to 25 minutes until the top is golden brown. Let the cake cool down completely before you cut it into squares. To completely finish it, sprinkle a little icing sugar on top of the cake. Enjoy!