Cranberry Buckle with Vanilla Crumb

By Nitaj3

Ingredients

• > > From Rustic Fruit Desserts (I highly recommend this cookbook)
• > >
• > > 1 TB unsalted butter for buttering the 9" square baking pan.
• > > 1 cup Vanilla Crumb (recipe to follow and I used more than 1 cup)
• > > 1 3/4 cups flour
• > > 2 tsp baking powder
• > > 1/2 tsp fine sea salt (I used regular salt)
• > > 1/2 cup unsalted butter
• > > 3/4 cup granulated sugar
• > > zest of 1 orange
• > > 2 eggs
• > > 1 TB pure vanilla extract
• > > 1/2 cup sour cream
• > > 2 cups cranberries, fresh or frozen, divided
• > > Vanilla Crumb Topping (yummy)
• > >
• > > 1 cup flour
• > > 3/4 cup granulated sugar
• > > 1/4 cup packed light brown sugar
• > > 1/4 tsp fine sea salt (used regular salt)
• > > 1/2 cup cold unsalted butter, cut in slices
• > > 1 TB pure vanilla extract

Preparation

Step 1

> > Preheat oven to 350 degrees. Butter a 9" square pan.
> > Sift the flour, baking powder, and salt together in a bowl. Cream the
> > butter, sugar, and orange zest together until light and fluffy. Add eggs
> > one at a time. Stir in the vanilla. Stir in the flour mixture alternating
> > with the sour cream. Then fold in 1 cup of cranberries.
> > Spread the mixture into the baking pan. Distribute the remaining
> > cranberries over the cake. Sprinkle with the crumb topping.
> > Bake for 45 to 50 mins (think I did 45 mins) or until lightly golden and
> > firm on top.
> > Store wrapped in plastic wrap. Cake will keep at room temp for 2 to 3
> > days. But honestly I had a piece left on the 4th day and it was moist

Combine flour, sugars, salt, and butter in bowl. I'm a hand person so I
> > made coarse crumbs that way. But you can use a mixer on low, or pulse on a
> > food processor. Drizzle the vanilla over the mixture and mix briefly to
> > distribute.
> >
> > Storage: Use this topping immediately or store in plastic bag in the
> > freezer for up to 3 mos. Can use for crisps, coffee cakes, or another
> > buckle.
> >
> > But again, I used more than the 1 cup of crumbs. So I have some vanilla
> > crumb mixture in my freezer but would need to make more. They suggest
> > doubling or tripling the recipe if you bake alot so you have it ready.
> > Makes sense to me and it was the best crumb topping we've ever eaten.
Marianne