Cranberry Buckle with Vanilla Crumb

total time:: baking time: 45 to 50 minutes

Serves 8 to 12

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 redjeweled delight. This recipe is great for a holiday breakfast or brunch.

ingredients

1 tablespoon unsalted butter, at room temperature, for pan
1 cup Vanilla Crumb (page 149)
1 3/4 cups (8 3/4 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup (4 ounces) unsalted butter
3/4 cup (5 1/4 ounces) granulated sugar
Zest of 1 orange (see Zesting Citrus, page 134)
2 eggs
1 tablespoon pure vanilla extract
1/2 cup (5 ounces) sour cream
2 cups (8 ounces) cranberries, fresh or frozen

directions

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.
2
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 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.
3
Fold in 1 cup of the cranberries. Spread the mixture into the prepared pan.
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.