When the cranberries in this buckle bake, they split open just enough to absorb the cake batter while retaining a firm outer shell and a slightly tart bite. Half are folded into the batter and half are distributed on top with the Vanilla Crumb, creating a red-jeweled delight. This recipe is great for a holiday breakfast or brunch.
Ingredients
Serves 8 to 12
Step 1
Preheat the oven to 350°F. Butter a 9-inch square baking pan. Sift the flour, baking powder, and salt together in a bowl.
Step 2
Using a handheld mixer with beaters or a stand mixer withthe paddle attachment, cream the butter, sugar, and orange zest together on medium-high speed for 3 to 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.
Step 3
Fold in 1 cup of the cranberries. Spread the mixture into the prepared pan.
Step 4
Distribute the remaining 1 cup cranberries over the cake and sprinkle the crumb topping over the cranberries. Bake for 45 to 50 minutes, or until lightly golden and firm on top.
Nutrition Per Serving
How would you rate Cranberry Buckle with Vanilla Crumb?
Leave a Review
Reviews (9)
Back to TopI wanted to give this 5-stars. It’s still tasty and I followed the directions and ingredients 100% but it came out dry in my oven (baked at 350°F for 45 minutes) which made the cranberries’ tartness much more pronounced. I’ll make it again as I’ve got extra vanilla crumble and enough cranberries but next time I’ll bake it 35-40 minutes and I think I’ll add extra orange zest. In the interim, I made a very orange-y simple syrup to drizzle atop my dry first attempt. It helps. An orange glaze may work well, too. Btw, this buckle looks so beautiful.
Aunt Susan
Houston, TX USA
1/28/2022
One-half cup = 8 Tablespoons = 1 stick = 4 ounces. The recipe is correctly written.
Anonymous
nowhere in particular
11/9/2018
The recipe asks for 1/2 cup of butter, which is 8 oz. not 4 oz.! Which is it? Did they mean 1/2 stick?!
Anonymous
11/15/2015
This was standout. I made the recipe with frozen cranberries and about the only advice I'd impart is to stick to the two cups, the bag had 3 and I used them all and it was perhaps just a little too tart. Luckily I served this warm with a healthy scoop of vanilla ice cream and that evened things up considerably.
Raedwulf
the Okanagan BC
4/16/2014
Looked like a great recipe so I made it with Cup4Cup gluten free flour from Williams Sonoma, but giantedly doughy and likely too much sugar, despite the tart cranberries. So much for my gluten free-attempt
jrolli
Austin TX
11/8/2013
This is dangerously delicious. Made it with fresh cranberries and it was phenomenal! The whole family loved it. Looking forward to making it again tomorrow for the brunch I'm hosting. Hopefully this time I will have more self-control and eat a little less of it.
kylie777
felton, CA
4/14/2012
A friend of mine made this at our dinner party last night and it was incredible. She used fresh cranberries and followed the recipe exactly - the result was a decadent blend of sweet and tart, moist and crunchy. The perfect ending to a perfect meal!
blaire_k
Vienna, VA
10/23/2011
Made this last nite for friends over for dinner. Wonderful! I had more than 2 C cranberries from the freezer, so just used them all! But my Vanilla Crumb didn't look anything like the photo, nor was it crumbly. Delish desert tho!
Anonymous
Gold Country CA
5/15/2011
this is such a great recipe--it can truly be served any time of day. It works equally well as a coffee cake for breakfast as it does served warm with vanilla ice cream for dessert! I have made this recipe 4-5 times, and it has been wonderful and SO EASY every time. My boyfriend keeps asking me to make it, and most recently I whipped it up last-minute as a birthday cake for one of my best friends. I didn't have enough cranberries, so I subbed a cup of trader joe's very cherry berry blend, and it worked just as well. I served it warm with good vanilla bean ice cream and champagne, and it was surprisingly elegant! I sent my friend and her fiancee home with a couple big chunks and they ate the leftover for breakfast the next day! They even said they loved it so much,they might want to serve buckle for dessert at their wedding ;) The vanilla crumb recipe that goes with this recipe is perfection--I top the buckle with the entire batch of crumb to make it extra buttery and decadent! Why bother saving a half- cup of leftovers?!?!
cira
los angeles, CA
3/16/2011
