准备

Make the streusel

• 将山核桃，红糖，面粉，肉桂和盐混合在一个小碗中。搅拌融化的黄油直至充分混合。

做浇头

• Butter a 9×2-inch round cake pan. Line the bottom with parchment and butter the parchment.
• 将黄油和糖混合在2夸脱的锅中，用中低温煮，偶尔搅拌，直到糖溶解为止。继续做饭，偶尔搅拌，直到大约5分钟的花生酱略深，直到颜色略深。加3汤匙。水（要小心；它会冒出起泡并蒸汽）。煮，搅拌，直到混合约30秒。立即将焦糖倒入蛋糕锅中。静置直到冷却到足以接触，大约5分钟。
• Pour the cranberries over the caramel, pressing them tightly together.

Make the cake

• Position a rack in the center of the oven and heat the oven to 350°F.
• Combine the flour, baking powder, and salt in a medium bowl.
• In a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld electric mixer), beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add the vanilla, mix to combine, and then add the eggs, one at a time, beating until just combined after each addition.
• With the mixer on low speed, alternately add the flour (in 3 additions) and the buttermilk (in 2 additions), beginning and ending with the flour, and beating until just combined after each addition.
• 用铲子小心地将一半的面糊撒在蔓越莓上。将Streusel撒在面糊上。将其余的面糊放在Streusel上，然后小心地扩散到盖上。将锅牢固地在柜台上敲击一次或两次，以卸下任何气泡。烘烤，旋转一半，直到插入蛋糕中心的测试人员打扫45至55分钟。
• Cool on a rack for 35 minutes. Run a knife around the edge of the cake to release it from the pan. Invert the cake onto a serving plate. Remove the pan, and rearrange any fruit that has stuck to the parchment. Serve warm or at room temperature.