Cranberry Buckle With Vanilla Crumb

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READY IN: 1hr 20mins
Recipe by gailanng

A decadent blend of sweet and tart, moist and crunchy. When the cranberries in this buckle bake, they split open just enough to absorb the cake batter while retaining a firm outer shell and a slightly tart bite. Great recipe for holiday brunch. Tip: don't increase the cranberry amount or the end result may be too tart. From Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson.

Ingredients Nutrition

Directions

  1. To Make Vanilla Crumb: Combine the flour, sugars, salt and butter in the bowl of a food processor or a stand mixer with the paddle attachment. If using a food processor, pulse until the mixture is the texture of coarse crumbs. With a stand mixer, combine on low speed, also until the texture of coarse crumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly to distribute the vanilla. Set aside.
  2. Preheat the oven to 350°F Butter a 9-inch square baking pan. Sift the flour, baking powder and salt together in a bowl.
  3. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar and orange zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla. Stir in the flour mixture in three additions alternating with the sour cream in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally.
  4. Fold in 1 cup of the cranberries. Spread the mixture into the prepared pan.
  5. Distribute the remaining 1 cup cranberries over the cake and sprinkle the crumb topping over the cranberries. Bake for 45 to 50 minutes, or until lightly golden and firm on top.

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