Cranberry Buckle with Vanilla Crumb

By RuthLouise

great for brunch

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

Preparation

Step 1

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.