Cranberry Buckle

Thanksgiving is behind us, I get it, but you may still have a bag of cranberries in the freezer, or maybe even a half-filled one, bound with a rubber band, in your fridge’s veggie drawer. And if this is the case, might I suggest you put them to good use in this buckle. A buckle is a coffee cake, but with a much better name, a generous handful or two of berries or chopped fruit, and a copious (ie: perfect) amount of crumbly, buttery topping.I love a buckle for its name, but I make them over and over again (see here for another buckle o’mine) for their easy assembly and popularity amongst houseguests (and picky family members with whom I live). I am particularly fond of buckle of the cranberry variety, as the cranberries are the perfect tart counter to the sweet, vanilla infused, and tender cake.I think eating cake studded with burst cranberries might be one of life’s greatest pleasures, just saying. Here’s to hoping you, your holiday house guests, (and any picky eaters that you cross paths with on the regular) feel similarly.

Cranberry Buckle
  2. 3 sticks unsalted butter, cold
  3. 3 cups light brown sugar
  4. 3 1/2 cups cake flour
  5. 1 tsp salt
  7. 4 cups of cranberries
  8. 2 cups all-purpose flour
  9. 1 cup cake flour, sifted
  10. 1 Tbsp baking powder
  11. 1 tsp salt
  12. 1 stick, unsalted butter, room temp
  13. 1 1/4 cup light brown sugar
  14. 2 large eggs
  15. 1 Tbsp pure vanilla extract
  16. 3/4 cup heavy cream
  1. preheat the oven to 375 degrees. spray and paper and spray again a 13x9x2-inch baking pan. set aside.
  3. cut the butter into small cubes. set aside.
  4. place all of the dry ingredients in a medium-sized bowl and whisk to combine. add the butter, and using your hands, incorporate the butter into the dry ingredients, until a variety of different sized crumbs form (some big, some not) and there is no more loose flour or sugar. place the crumble in the refrigerator.
  6. place the cranberries in a medium sized bowl and lightly spray with cooking spray. toss with 1/4 cup of the all-purpose flour until all of the berries are coated. place in the freezer til ready to use. if cooking spray is not your thing, you can skip it. i call for it, as it helps the flour to stick to the cranberries, and thus prevents them from sinking.
  7. place the remaining all-purpose flour and all of the cake flour, the baking powder and salt in a medium sized bowl and whisk to combine.
  8. cut the butter into pieces, and place in the bowl of a stand mixer fitted with the paddle attachment. cream the butter on medium-high until smooth. stop the mixer, scrape down the bowl with a rubber spatula, reduce the speed to medium, and add the vanilla all at once, and the sugar gradually, stopping the mixer and scraping down the bowl periodically, until all of the sugar is added.
  9. increase the speed of the mixer to medium-high, and cream the butter and sugar for at least 5 minutes until quite light and fluffy, stopping and scraping, occasionally. reduce the speed to medium, add the eggs, one at a time, scraping down the bowl after each addition.
  10. reduce the mixer speed to low, and add the dry ingredients in three installments, alternating with the heavy cream, and beginning and ending with the dry. scrape the bowl after the second addition of the dry. stop creaming all together when the batter still has a bit of dry flour throughout.
  11. remove the bowl from the mixer and add three cups of the cranberries. using a rubber spatula fold the berries into the batter. place the batter in to the refrigerator for 30 to 60 minutes (this stint in the fridge, also prevents the berries from sinking to the bottom of your buckle).
  12. remove the chilled batter from the fridge, and transfer it to your prepared pan. it will be extremely thick, and a bit difficult to spread in the pan. sprinkle the remaining cup of cranberries over the top of the batter and cover the berry layer with the crumble, pinching the crumble between your fingers to form large crumbs.
  13. place the buckle in the preheated oven and bake for 20 minutes. reduce the heat to 350 and bake for another hour, or until a toothpick comes out with only a moist crumb or two. rotating the cake halfway through the baking time.
  14. let the cake come to room temp before slicing it and serving. or don't, and serve it warm with a dollop of whipped cream. the cake is very moist and will last on the counter for a few days, tightly wrapped. the slices also freeze well and can be reheated in a 350-degree oven, wrapped in tinfoil.
  16. when making this buckle, i had some berry-sinking issues. that is why i recommend freezing the cranberries, spraying and flouring them, placing the batter in the fridge to chill before baking, and why i have you sprinkle a cup of the berries right underneath the crumble.
Jessie Sheehan Bakes