cranberry gingerbread buckle

Name: CRANBERRY GINGERBREAD BUCKLE
Prep time: 25 min
Cook time: 55 min
Yield: 12
Ingredients: ## CRUMB TOPPING; 6 tablespoon(s) unsalted butter, softened; 1/2 cup(s) light brown sugar, packed; 1/4 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground ginger; 3/4 cup(s) all purpose flour; ## CAKE; 2 cup(s) all purpose flour; 1 1/2 teaspoon(s) baking powder; 3/4 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 1 teaspoon(s) ground ginger; 1/2 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground cloves; 1/2 teaspoon(s) instant coffee; 2/3 cup(s) milk; 6 tablespoon(s) unsalted butter, at room temperature; 2/3 cup(s) light brown sugar, packed; 2 - eggs; 2 tablespoon(s) molasses; 1 teaspoon(s) vanilla extract; 1 1/2 cup(s) whole fresh or frozen cranberries; 1 package(s) cool whip (optional garnish)

(1 RATING)

48 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Nov 11, 2012

While looking through my Down East Magazine, I found this enticing-looking recipe which would be perfect to serve during the holiday season. Credits: http://www.hannaford.com/assets/hf/assets/content/flipbooks/fresh/09_10_2011/index.html

Rate

prep time 25 Min

cook time 55 Min

method ---

yield 12 serving(s)

Ingredients

CRUMB TOPPING
6 tablespoons unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3/4 cup all purpose flour
CAKE
2 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon instant coffee
2/3 cup milk
6 tablespoons unsalted butter, at room temperature
2/3 cup light brown sugar, packed
2 - eggs
2 tablespoons molasses
1 teaspoon vanilla extract
1 1/2 cups whole fresh or frozen cranberries
1 package cool whip (optional garnish)

How To Make cranberry gingerbread buckle

Step 1

CRUMB TOPPING: In a large bowl, beat butter, brown sugar, cinnamon and ginger on medium speed electric mixer for about 1 minute. On low speed, stir in flour until just mixed in and crumbs begin to form, about 15 seconds. DO NOT OVERMIX. Mixture should be crumbly, not smooth. Set aside.

Step 2

Preheat oven to 325 degrees. Spray an 8-inch square pan with vegetable cooking spray.
Step 3

CAKE: Sift flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves together; set aside. In a small bowl mix coffee with a small amount of milk to dissolve, then stir in remaining milk. Set aside.
Step 4

In a large bowl, use an electric mixer on medium speed to beat butter and brown sugar until smooth, about 1 minute. Mix in eggs, molasses, and vanilla until blended, about 2 minutes. The mixture may look curdled. On low speed add half the flour mixture, mixing to incorporate. Stir the reserved coffee-milk to make sure the coffee is dissolved, and add to the batter, mixing just until blended. Add the remaining flour mixture, mixing just until incorporated and the batter is smooth. Spread batter evenly in the prepared pan. Spoon cranberries over the batter. Sprinkle reserved crumb topping over the cranberries.
Step 5

Bake for 45 to 55 minutes, until a toothpick inserted into the center of the buckle comes out clean. The top may still look wet, so be sure to use the toothpick test. Cool in the pan on a wire rack, about 1 hour. Cut into squares and serve slightly warm or at room temperature, topped with whipped cream, if desired.
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