Cranberry Buckle

Cranberry Buckle



  • 1-3/4 cup all purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter

  • 3/4 cup granulated sugar

  • grated zest of 1 orange

  • 2 eggs

  • 1 tablespoon vanilla

  • 1/2 cup sour cream

  • 2 cups cranberries, fresh or frozen

  • 1 cup vanilla crumb

Vanilla Crumb Streusel:

  • 1 cup all purpose flour

  • 3/4 cup granulated sugar

  • 1/4 cup brown sugar

  • 1/2 teaspoon salt

  • 1/2 cup cold butter, cut into 1/2 inch cubes

  • 1 tablespoon vanilla

To make crumb: Combine the flour, sugars, salt and butter in the bowl of a food processor or a stand mixer with a paddle attachment. Pulse or combine on low speed until the mixture is the texture of coarse crumbs. Drizzle the vanilla over the mixture and mix briefly to distribute. Use immediately or store in a plastic bag in the freezer for up to 3 months. Makes 2 cups.

To make the buckle:

Preheat oven to 350 degrees.

Butter a 9 inch square baking pan. Sift the flour, baking powder and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar and orange zest together on medium speed for 3 to 5 minutes, until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl after each addition, then stir in 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. Fold in 1 cup of the cranberries. Spread the mixture into the prepared pan. Distribute remaining 1 cup cranberries over the cake and sprinkle the crumb topping over the cranberries.

Bake for 45-50 minutes, or until lightly golden and firm on top. Wrapped in plastic wrap, this deliciously wonderful cake will keep at room temperature for 2 to 3 days.

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