cranberry buckle with vanilla crumb topping by rr
Cranberries are healthy and my husband loves them, so here ya go.
prep time
40 Min
cook time
55 Min
method
---
yield
2 or More
Ingredients
- 1 tablespoon butter for the 9 inch pan
- BUCKLE
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 1 - zest of 1 orange
- 2 - large eggs
- 1 tablespoon pure vanilla
- 1/2 cup sour cream
- 2 cups fresh or frozen cranberries
- VANILLA CRUMB TOP
- 1 cup flour
- 3/4 cup sugar
- 1/4 cup light brown sugar
- 1/2 cup cold unsalted butter cubed
- 1 tablespoon vanilla
How To Make cranberry buckle with vanilla crumb topping by rr
-
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.
-
Step 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.
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