Today I want to introduce you all to another Sweet Paul Magazine contributor. Sabra Krock is a photographer, food stylist and stylist all rolled into one person. And when she is not shooting fab food she takes the most awesome children's portraits. Im really lucky to have her in my team.

Check out her fan work right here! And her blog is here! And finally I leave you with the recipe for her awesome cranberry almond streusel cake. The cranberries makes this cake so moist and amazing.

Serves 8

2 1/2 cups plain flour
2 teaspoons baking powder
1 stick salted butter, softened
1 cup sugar
3 large eggs
1/2 teaspoon vanilla exstract
1/4 teaspoon almond exstract
1 1/2 cups sour cream
2 cups fresh cranberries
3 tablespoons sugar

1/2 cup light brown sugar
1 1/2 cups plain flour
1 1/2 stick salted butter, softened

  1. Preheat oven to 350.
  2. In a medium bowl mix together flour and baking powder.
  3. Butter a 9 inch square or round baking pan.
  4. Cream butter and sugar until light.
  5. Add the eggs, one at a time, stir well.
  6. Add vanilla, almond extract, sour cream and the flour mixture.
  7. Beat until combined.
  8. In a small bowl toss the cranberries with sugar.
  9. Fold them into the batter.
  10. Spoon the batter into the cake tin.
  11. In a small bowl work together sugar, flour and butter until crumbly.
  12. Sprinkle crumbles on top of cake.
  13. Bake until golden brown, about 50 to 60 min.
  14. Dust with confectioner's sugar before serving.


Photography by Sabra Krock

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