Cranberry Buckle With Vanilla Crumb

Prep Time
Cook Time
1h 5m
Ready In

"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."

Original recipe yields 9 servings


  • Serving Size: 1 (183.7 g)
  • Calories 571.1
  • Total Fat - 25.2 g
  • Saturated Fat - 15.3 g
  • Cholesterol - 108.4 mg
  • Sodium - 317.1 mg
  • Total Carbohydrate - 79 g
  • Dietary Fiber - 2.8 g
  • Sugars - 42.4 g
  • Protein - 7.4 g
  • Calcium - 124.8 mg
  • Iron - 1 mg
  • Vitamin C - 12.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350-degrees-Fahrenheit. Butter a 9" square baking pan.

Step 2

Stir the flour, baking powder, and salt together in a bowl.

Step 3

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.

Step 4

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.

Step 5

Fold in 1 cup of the cranberries.

Step 6

Spread the mixture into the prepared pan. Distribute the remaining 1 cup cranberries over the cake and sprinkle the crumb topping over the cranberries.

Step 7

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.

Step 8

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.


Step 9

Combine the flour, sugars, salt, and butter in the bowl of a food processor or a stand mixer with the paddle attachment.

Step 10

If using a food processor, pulse until the mixture is the texture of coarse crumbs.

Step 11

With a stand mixer, combine on low speed, also until the texture of coarse crumbs.

Step 12

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.



Simple, easy, festive. Well worth buying extra cranberries and freezing them

review by:
(12 Dec 2019)


Ten stars! I loved this crumb cake! I did as other reviewers did and used vanilla in the cake and almond extract (but not the whole tablespoon!) in the crumb. Absolutely delicious. It's the just right combination of sweet and tart, and the crumb is divine! Very moist, too. Thanks for posting - this is most definitely a keeper and I'll probably make it again for Christmas with the fam.

review by:
(6 Dec 2019)

Chef Potpie

This buckle is superb. I can't stop cruising by and picking at it! I served it to hubby with vanilla ice cream, and he said it didn't even need the ice cream. Now, for him, that's saying something! It's just lovingly sweet and that, along with the tart cranberries make it exceptional. I liked another reviewer's hint of using almond extract, so I used that in the crumble, but used the whole amount of Mexican vanilla in the cake. It wasn't too much. This is going in my keeper file! Thank you for this wonderful recipe, Nat!!

review by:
(29 Oct 2019)


Super delicious dessert! Love the sweet tart of the cranberries, and the topping was yummy! Cake was so moist too. I served Cool Whip with it and we devoured it!

review by:
(3 Dec 2018)

Daily Inspiration

Made this tasty dessert today -- we loved the tartness of the cranberries against the sweetness of the cake and topping. Next time, I would probably reduce the amount of vanilla in the crumb topping; otherwise, loved this cranberry buckle.

(12 May 2016)


I made this for a ladies get-together and everyone loved it. I did make minor changes because I ran out of vanilla and skipped the orange zest. I used what vanilla I had in the cake part (less than 1 tablespoon) and for the crumb part used almond extract - not as much as was suggested as I ran out of the almond extract too - so used about 1 teaspoon. Delicious! Thanks for sharing!

review by:
(1 Mar 2016)