2 c. sugar
¾ c. unsalted butter, slightly softened
1 tsp. vanilla extract
1 tsp. almond extract
2 c. flour
16. oz. frozen chopped strawberries
Preheat oven to 350°F. Lightly grease a 9x13 pan or a 10" springform pan and cut the butter into chunks.
Beat eggs and sugar together for 5-7 minutes; the eggs will increase in volume quite a bit, streaming into ribbons when you lift the beaters. They will also turn pale yellow. Add butter and flavorings and beat for 2 minutes. Stir in flour and fold in cranberries (especially if using frozen cranberries, the batter will not be thin or soft at this time). Spread into a greased pan and sprinkle with the streusel topping (recipe below).
Bake 45-50 minutes for a 9x13, or a little over an hour for the springform. You may need to tent the cake with foil in the last 15 minutes or so to keep the top from browning too much. Cool completely before serving (Or not!) and serve with strawberry butter, if you'd like.
1 c. (packed) golden brown sugar
1 c. old-fashioned oats
¾ c. all purpose flour
¼ tsp. salt
½ c. (1 stick) chilled unsalted butter, cut into pieces
Combine brown sugar, oats, flour, and salt in large bowl; toss to blend. Add butter and rub in with fingertips until mixture comes together in moist clumps. Cover; chill while preparing cake. (Topping can be prepared 1 day ahead; keep chilled.) Sprinkle streusel mixture over the top of the cake and bake as directed above.