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Cranberry Buckle is a Great Holiday Treat

 The cranberries in this buckle bake split open while baking in your oven 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 visually delightful dish with bright red cranberry color accenting your Thanksgiving Holiday table.   This recipe is great for a holiday breakfast or brunch.  You can add Organic Vanilla Yogurt for Breakfast or  Ice Cream on top for desert.  I always double my recipe for desert after holiday dinner and an easy breakfast in the morning for all my guests and family.


Ingredients

1 tablespoon unsalted butter, at room temperature, for pan
1 cup Vanilla Crumb
1 3/4 cups (8 3/4 ounces) all-purpose organic 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 organic sugar
Zest of 1 orange
2 farm fresh eggs
1 tablespoon pure vanilla extract
1/2 cup (5 ounces) organic sour cream
2 cups (8 ounces) fresh organic cranberries

Let's Prepare Before we Bake!

Preheat the oven to 350°F. Butter a 9-inch square baking pan.( I use a a paper towel as it spreads the butter very evenly).    Sift the flour, baking powder, and salt together in a bowl.

1.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.

2.Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla.

3. 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.

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

5. Distribute the remaining 1 cup cranberries over the cake and sprinkle the crumb topping over the cranberries.

6. Bake for 45 to 50 minutes, or until lightly golden and firm on top.

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