Cranberry Buckle with Vanilla Crumb Topping by RR

Rose Rauhauser

By
@NewYorkWoman

Cranberries are healthy and my husband loves them, so here ya go.


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Comments:

Serves:

2 or More

Prep:

40 Min

Cook:

55 Min

Ingredients

1 Tbsp
butter for the 9 inch pan

BUCKLE

1 3/4 c
flour
2 tsp
baking powder
1/2 tsp
fine sea salt
1/2 c
unsalted butter
3/4 c
sugar
1
zest of 1 orange
2
large eggs
1 Tbsp
pure vanilla
1/2 c
sour cream
2 c
fresh or frozen cranberries

VANILLA CRUMB TOP

1 c
flour
3/4 c
sugar
1/4 c
light brown sugar
1/2 c
cold unsalted butter cubed
1 Tbsp
vanilla

Directions Step-By-Step

1
Preheat oven to 350 and butter a 9 inch square pan. Sift flour, baking powder and salt in a bowl. Cream butter, sugar and orange zest together until fluffy. Add eggs one at a time, add vanilla and beat. Add the flour mixture alternating with the sour cream, beginning and ending with the flour mixture, craping down the sides of bowl occasionally. Fold in 1 cup of the cranberries. Spread the mixture into the prepared pan. Distribute the remaining 1 cup of the cranberries over the cake and sprinkle the crumb topping over the cranberries. Bake 45 to 50 minutes, test. Must be lightly golden and firm on top.
2
Vanilla Crumb Top: Combine first four ingrediants in a bowl, beat on very low speed until coarse crumbs, add vanilla and mix briefly. Distribute over the top of buckle.

About this Recipe

Other Tag: Quick & Easy