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 red-jeweled delight. This recipe is great for a holiday breakfast or brunch.

　　

Ingredients

Serves 8 to 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

　　

Step 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.

　　

Step 2

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.

　　

Step 3

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

　　

Step 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.

　　

Nutrition Per Serving

Per serving: 510.0 calories

　　130.0 calories from fat

　　15.0g total fat

　　9.0g saturated fat

　　40.0mg cholesterol

　　170.0mg sodium

　　75.0g total carbs

　　1.0g dietary fiber

　　48.0g sugars

　　4.0g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　From Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson. Copyright © 2009 Cory Schreiber and Julie Richardson. Published by Ten Speed Press. All Rights Reserved.Cory Schreiber is the founder of Wildwood Restaurant and winner of the James Beard Award for Best Chef: Pacific Northwest. Schreiber now works with the Oregon Department of Agriculture as the Farm-to-School Food Coordinator and writes, consults, and teaches cooking classes in Portland, Oregon.A graduate of the Culinary Institute of America, Julie Richardson grew up enjoying the flavors that defined the changing seasons of her Vermont childhood. Her lively small-batch bakery, Baker & Spice, evolved from her involvement in the Portland and Hillsdale farmers' markets. She lives in Portland, Oregon.