Cranberry Buckle With Crumb Topping Recipes

CRANBERRY BUCKLE WITH VANILLA CRUMB

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.

CRANBERRY BUCKLE WITH CRUMB TOPPING

Steps:

• Preheat the oven to 350°F (176°C). Butter a 9-inch square baking pan*.
• Sift the flour, baking powder, and salt together in a bowl.
• Using a handheld mixer or a stand mixer with the paddle attachment, beat the butter, sugar, and orange zest together on medium-high speed until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, and then add the vanilla. Switch to a spoon and add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour mixture and scraping the sides of the bowl occasionally. Fold in 1 cup cranberries.
• Spread the batter in the prepared pan and sprinkle the remaining 1 cup cranberries over the cake.
• Combine the flour, sugars, salt, and butter in the bowl of a food processor or a stand mixer with the paddle attachment. Pulse or mix on low speed until the mixture is the texture of coarse crumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly just until incorporated.
• Sprinkle the crumb topping over the cranberries that are atop the batter. (We like that this recipe affords a generous amount of crumbly buttery sweetness atop the cake. But it's up to youyou really, really, really don't like crumbs, use just 1 cup or so of the crumb topping and save the rest for another day, stashing the remaining crumb topping in a resealable plastic bag for another buckle and freezing for up to 3 months and saving it for the next time you make this buckle or any crisp, crumble, coffee cake, baked apples, or so on.)
• Bake the buckle for 45 to 50 minutes, until lightly golden and firm on top. Let cool in the pan on a wire rack before slicing and serving. The cake will keep, tightly wrapped in plastic wrap, at room temperature for 2 to 3 days.

CRANBERRY BUCKLE WITH VANILLA CRUMB

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.

CRUMB-TOPPED CRANBERRY CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda; cut in 3 ounces cream cheese until mixture resembles fine crumbs. , In another bowl, whisk 1 egg, milk and oil; stir into crumb mixture just until moistened. Spread batter into a greased and floured 9-in. springform pan; set aside., In a small bowl, beat remaining cream cheese until fluffy. Beat in vanilla and remaining egg; carefully spread over batter. Sprinkle with coconut. Dollop with cranberry sauce. In a small bowl, combine flour and sugar; cut in butter until crumbly. Sprinkle over the top. , Bake 50-55 minutes or until golden brown. Cool on a wire rack 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely. Store in the refrigerator.

CRANBERRY CRUMBLE

Steps:

• In a large bowl, combine oats, brown sugar and flour. Cut in butter until crumbly. Press half into a greased 8-in. square baking dish. Spread the cranberry sauce evenly over crust. sprinkle with remaining oat mixture. , Bake at 350° for 35-40 minutes or until golden brown and filling is hot. Serve warm with whipped cream or ice cream if desired.

CRANBERRY SOUR CREAM KUCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
• Beat 1/2 cup butter, 1 cup white sugar, and vanilla extract in a large bowl using an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating in the first egg thoroughly before adding the second. Whisk 2 cups flour, baking powder, baking soda, and salt together in a separate bowl; beat flour mixture into creamed butter mixture in several increments, alternating with sour cream, to make a batter.
• Spread half the batter in the prepared pan. Combine cranberries with 1/4 cup white sugar in a bowl and spread the cranberries over batter; top with remaining batter. Stir brown sugar, 2 tablespoons flour, almonds, 1 tablespoon butter, and cinnamon together in a bowl until the topping looks like crumbs. Sprinkle topping evenly over cake.
• Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out clean or with moist crumbs, 50 to 55 minutes.