Cranberry Buckle with Vanilla Crumb

great for brunch

Cranberry Buckle with Vanilla Crumb
Cranberry Buckle with Vanilla Crumb

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake:

  • 1

    Tbsp unsalted butter at room temp - for coating pan

  • 1 3/4

    cups flour

  • 2

    tsp baking powder

  • 1/2

    tsp kosher salt

  • 1

    stick unsalted butter at room temp

  • 1/4

    cup sugar

  • zest of 1 orange

  • 2

    large eggs

  • 1

    Tbsp Rodelle's Pure Madagascar Bourbon Vanilla Extract

  • 1/2

    cup sour cream

  • 2

    cups fresh cranberries - rinsed and any stems removed

  • Crumb:

  • 1/2

    cup flour

  • 1/3

    cup granulated sugar

  • 1/8

    cup light brown sugar

  • 1/8

    tsp kosher salt

  • 1/2

    stick cold unsalted butter, cut into cubes

  • 1/2

    Tbsp Rodelle's Pure Madagascar Bourbon Vanilla Extract

Directions

For cake: Preheat oven to 350 degrees. Spread butter on bottom and sides of a 9 inch square baking pan. Sift the flour, baking powder and salt together in a medium bowl, set aside. In a stand mixer with a paddle attachment cream together the butter, sugar and orange zest until light and fluffy, about 3 mins. Add the eggs one at a time, scraping down sides of bowl as needed. Blend in the vanilla. Add the flour mixture in 3 additions alternating with the sour cream, scrape down sides of bowl as needed. Fold in 1 cup of the cranberries. Spread the batter into the prepared pan. Distribute the remaining 1 cup of cranberries over the cake, then sprinkle the crumb topping over the cranberries. Baker for 45-50 mins, until lightly golden and firm on top. Let cool, then cut into squares and serve. For crumb: combine the flour, sugars, salt and butter in a food processor and pulse until mixture resembles coarse crumbs, then drizzle the vanilla over and pulse to distribute the vanilla.

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