Best Cranberry Buckle With Vanilla Crumb Recipes

Cranberry Buckle With Vanilla Crumb image

Provided by gailanng

Categories Dessert

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 18

vanilla, crumb (recipe below)
1 tablespoon unsalted butter, at room temperature, for pan
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup unsalted butter
3/4 cup granulated sugar
1 orange, zest of
2 eggs
1 tablespoon pure vanilla extract
1/2 cup sour cream
2 cups cranberries, divided (fresh or frozen)
1 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into 1/4-inch cubes
1 tablespoon pure vanilla extract

Steps:

To Make Vanilla Crumb: Combine the flour, sugars, salt and butter in the bowl of a food processor or a stand mixer with the paddle attachment. If using a food processor, pulse until the mixture is the texture of coarse crumbs. With a stand mixer, combine on low speed, also until the texture of coarse crumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly to distribute the vanilla. Set aside.
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 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.
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.

Nutrition Facts : Calories 610.9, Fat 28.9, SaturatedFat 17.6, Cholesterol 118.8, Sodium 345.3, Carbohydrate 81.3, Fiber 2.3, Sugar 46.2, Protein 6.7

Cranberry Buckle with Vanilla Crumb image

Provided by Cory Schreiber

Yield Serves 8 to 12

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature, for pan
1 cup Vanilla Crumb
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
2 eggs
1 tablespoon pure vanilla extract
1/2 cup (5 ounces) sour cream
2 cups (8 ounces) cranberries, fresh or frozen

Steps:

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.

Cranberry Buckle with Vanilla Crumb Topping by RR image

Provided by Rose Rauhauser

Time 1h35m

Number Of Ingredients 18

1 Tbsp butter for the 9 inch pan
BUCKLE
1 3/4 c flour
2 tsp baking powder
1/2 tsp fine sea salt
1/2 c unsalted butter
3/4 c sugar
1 zest of 1 orange
2 large eggs
1 Tbsp pure vanilla
1/2 c sour cream
2 c fresh or frozen cranberries
VANILLA CRUMB TOP
1 c flour
3/4 c sugar
1/4 c light brown sugar
1/2 c cold unsalted butter cubed
1 Tbsp vanilla

Steps:

1. Preheat oven to 350 and butter a 9 inch square pan. Sift flour, baking powder and salt in a bowl. Cream butter, sugar and orange zest together until fluffy. Add eggs one at a time, add vanilla and beat. Add the flour mixture alternating with the sour cream, beginning and ending with the flour mixture, craping down the sides of bowl occasionally. Fold in 1 cup of the cranberries. Spread the mixture into the prepared pan. Distribute the remaining 1 cup of the cranberries over the cake and sprinkle the crumb topping over the cranberries. Bake 45 to 50 minutes, test. Must be lightly golden and firm on top.
2. Vanilla Crumb Top: Combine first four ingrediants in a bowl, beat on very low speed until coarse crumbs, add vanilla and mix briefly. Distribute over the top of buckle.