CRANBERRY BUCKLE WITH VANILLA CRUMB TOPPING BY RR

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.