Cranberry Buckle With Vanilla Crumb
February 20, 2015
"I love old-fashioned desserts and this one is sure to please now and for many generations to come. It is tasty and goes so well with coffee or cup of tea. Around the holidays I normally buy extra bags of fresh cranberries to freeze throughout the year, so I can make desserts like this one and homemade cranberry sauce too. My family loved this buckle. I hope you and yours will too."
- FOR VANILLA CRUMB
- Serving Size: 1 (214.6 g)
- Calories 645.8
- Total Fat - 28.4 g
- Saturated Fat - 17.3 g
- Cholesterol - 121.9 mg
- Sodium - 357.1 mg
- Total Carbohydrate - 89.4 g
- Dietary Fiber - 2.6 g
- Sugars - 48.2 g
- Protein - 8.4 g
- Calcium - 133.9 mg
- Iron - 1.1 mg
- Vitamin C - 19.3 mg
- Thiamin - 0.1 mg
Preheat oven to 350-degrees-Fahrenheit. Butter a 9" square baking pan.
Stir 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 orange zest together on medium-high speed for 3-5 minutes, until light and fluffy.
Add the eggs one at a time, scraping down the sides of the bowl after each addition, 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. Be careful not to over beat in order to keep the crumb moist. The more you beat the gluten will develop, not lending to a moist product.
Fold in 1 cup of the cranberries.
Spread the mixture into the prepared pan. Distribute the remaining 1 cup cranberries over the cake and sprinkle the crumb topping over the cranberries.
Bake for 45 - 50 minutes, or until lightly golden and firm on top. Test with a metal skewer (the kind used for making kabobs). If it comes out clean and if touched to your wrist, it should be hot. This is an indication that it is done.
NOTE: This cake can be stored in plastic wrap. It will keep at room temperature for 2 - 3 days. During winter, it will keep longer.
FOR THE VANILLA CRUMB
Combine the flour, sugars, salt, and butter in the bowl of a food processor or a stand mixer with the paddle attachment.
If using a food processor, pulse until the mixture is the texture of coarse crumbs.
With a stand mixer, combine on low speed, also until the texture of coarse crumbs.
Drizzle the vanilla over the mixture and either pulse or mix briefly to distribute the vanilla.
NOTE: Use this topping immediately, or store it in a plastic bag in the freezer for up to 3 months
Tips & Variations
No special items needed.