I'm missing some photos for the preparation because my "phone ate them" ~ sorry!
For the Cake
1/2 cup (8 TB butter, room temp
1 cup white sugar or regular white Splenda …… 2 eggs
Extra 1 tsp. sugar or Splenda………………………1/4 tsp. salt
2 TB lemon juice…………………………………….. 2 tsp. vanilla
1 cup flour ……………………………………………. Extra 1 TB flour
1/2 tsp. baking powder………………………………1/2 cup sour cream
1/2 tsp. baking soda (only if using Splenda)……........1 cup fresh/frozen cranberries
1/2 tsp. nutmeg………………………………………..1/2 tsp. ginger
TOPPING
2/3 cup all-purpose flour ……………………………1/4 cup (4 TB) melted (or cold) butter
1/3 cup dark brown sugar (or 2 TB brown Splenda blend)
***
Preheat oven to 350°F. Spray 8” square pan with non-stick baking spray (containing flour) and set aside). ** Put the cranberries in a small bowl with the extra 1 tsp. sugar/Splenda and extra 1 TB flour. Stir to coat them, and set aside.
Put butter and white sugar/Splenda in electric bowl ~ beating at least 2 minutes until changes texture and is light & fluffy. Add eggs, lemon juice, and vanilla, and mix until just combined (it may look curdled but that’s ok). Now beat in the baking powder, nutmeg & ginger, salt and baking soda (if using it). Scrape down the sides of the bowl and the paddle.
Gradually beat in half of the flour ~ then add the sour cream ~ then gradually beat in the rest of the flour (just until combined). Gently mix in the cranberries. Then put the batter into the prepared pan and smooth the top.
TOPPING: SMOOTH: Put the flour and sugar/Splenda in the same dirty bowl that had the cranberries. mix In the melted butter to combine well. Sprinkle evenly over the top of the cake and spread as best as possible with a butter knife (or back of a dampened spoon). If you get some cake batter mixed in, that's fine. STREUSEL: Cut the cold butter into small pieces ~ then use a pastry cutter or 2 forks to cut it into the flour & sugar/Splenda until it's all little sandy pieces. Sprinkle evenly over the top of the cake.
Bake for 35-40 minutes, or until a toothpick/cake tester comes out clean. Let it cool completely before slicing. In theory, this should serve 9 (slice 3 across & 3 down), but my husband is more like to cut the cake in half and each half into 1/3 or 1/2 (getting either 4 or 6 big pieces)