Cranberry Buckle with Vanilla Crumb

Name: Cranberry Buckle with Vanilla Crumb
Yield: 4 servings
Ingredients: 1 1 tablespoon unsalted butter, at room temperature, for pan; 1 1 cup Vanilla Crumb; 1 1 3/4 cups (8 3/4 ounces) all-purpose flour; 1 2 teaspoons baking powder; 1 1/2 teaspoon fine sea salt; 1 1/2 cup (4 ounces) unsalted butter; 1 3/4 cup (5 1/4 ounces) granulated sugar; 1 Zest of 1 orange; 1 2 eggs; 1 1 tablespoon pure vanilla extract; 1 1/2 cup (5 ounces) sour cream; 1 2 cups (8 ounces) cranberries; 1 fresh or frozen

From the kitchen of Carly

A tender butter cake studded with tart cranberries and crowned with a buttery vanilla crumb topping. Orange zest brightens the crumb while keeping things elegant. Serve warm with coffee or a dollop of whipped cream for an understated, deeply satisfying dessert.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon unsalted butter, at room temperature, for pan
11 cup Vanilla Crumb
11 3/4 cups (8 3/4 ounces) all-purpose flour
12 teaspoons baking powder
11/2 teaspoon fine sea salt
11/2 cup (4 ounces) unsalted butter
13/4 cup (5 1/4 ounces) granulated sugar
1Zest of 1 orange
12 eggs
11 tablespoon pure vanilla extract
11/2 cup (5 ounces) sour cream
12 cups (8 ounces) cranberries
1fresh or frozen

Instructions

Preheat the oven to 350°F. Butter a 9-inch square baking pan. Sift the flour, baking powder, and salt together in a bowl.
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.
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 to 50 minutes, or until lightly golden and firm on top.