Streusel-Filled Sourdough Cake

Batter	Streusel
100 g Granulated sugar 100 g Shortening 1 Egg 130 g Sourdough starter 180 g All-purpose flour 1/2 tsp Baking powder 1/2 tsp Salt 1/2 cup Milk	110 g Brown sugar 2 tbsp All-purpose flour 2 tsp Cinnamon 2 tbsp Butter, melted 100 g Chopped nuts 1 can Preserved cranberries

1. Heat oven to 190C/375F. Grease and flour a 8-inch bunt pan. Whisk together flour, baking powder and salt. Cream together sugar, shortening and egg. Mix in sourdough starter.
   
   
2. Alternatively add in milk and flour mixture. Mix well. Spread half of the batter in prepared pan. Top with half of preserved cranberries, then half of the streusel mixture. Repeat with the remaining. Bake for 25 to 30 minutes or until done.