Cranberry Buckle with Vanilla Crumb Topping by RR

Rose Rauhauser

By
@NewYorkWoman

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

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat 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.
2Vanilla 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