Cranberry Buckle with Vanilla Crumb

By á-830

Ingredients

• 1 tbsp unsalted butter, at room temperature, for pan
• 1 3/4 cups flour
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• zest of 1 orange
• 2 eggs
• 1 tbsp vanilla
• 1/2 cup cranberries, fresh or frozen
• 1 cup vanilla crumb (see below)
• Vanilla Crumb (makes 2 cups)
• 1 cup flour
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 tsp fine sea salt
• 1/2 cup cold unsalted butter, cut into 1/4 inch cubes
• 1 tbsp vanilla

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees. Butter a 9 inch square baking dish or muffin tin.

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 the orange zest together on medium high speed for 3-5 minutes. Until light and fluffy. Add the eggs one at a time, then stir in the 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 cranberries.

Spread the mixture into the prepared pan or into the muffin tin. Distribute the remaining 1 up cranberries over the top and sprinkle with the Vanilla Crumb topping.

Bake for 45-50 minutes, or until lightly golden brown and firm on top.

Vanilla Crumb Directions

Combine the flour, sugars, salt, and butter in the bowl of a food processor or a stand mixer with the paddle attachment. Combine on low speed, until mixture is the texture of coarse crumbs. Drizzle the vanilla over the mixture and mix briefly to distribute the vanilla.