Cranberry Buckle

Serve this cranberry buckle with a crumb topping at your next holiday brunch! 

This cranberry buckle also has a hint of candied ginger in the dough. It's a little surprise in each bite. It's really tasty with a cup of coffee or tea, and it's a pretty special pot luck cake.

This buckle is also a wonderful dessert. The tart cranberries add such a bright and tart dimension to the cake, with just enough moisture, but not so much that they make the cake soggy the way stone fruits might. They are very similar to blueberries in texture, shape, and weight.

This cranberry buckle reminds me of this butter crumb coffee cake, this blueberry boy bait, or this blueberry brioche coffee cake. While they are not buckles, they are amazing breakfast cakes and rustic desserts.

What is a buckle? 

A buckle is a moist fresh fruit filled cake that is topped with streusel. It gets its name from the way the topping "buckles" during baking. The cake is much like a coffee cake and does not dome in the middle like a sheet cake. 

Just before serving this cake, you can dust it with confectioner's sugar to make it more festive. 

Ingredients you will need for this Cranberry Buckle:

Along with standard pantry ingredients, you will, of course, need cranberries. You can use either fresh or frozen, but be sure to thaw them if they are frozen. 

Another key ingredient is candied ginger. Be sure to chop it very fine. 

Finally, you will need either almond flour or sliced almonds. If you use sliced almonds, you will need to grind them in the food processor along with the rest of the ingredients. 

What to do with Cranberry Buckle leftovers:

Store any leftover cranberry buckle in an airtight container for up to four days. The cake actually gets more moist on the second day from the cranberries. 

It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek, hosted by Caroline's Cooking to see even more):

• Cranberry Apple Muffins from Hezzi-D's Books and Cooks
• Cranberetto Sour from A Day in the Life on the Farm
• Cranberry Cornmeal Cookies from Savory Moments
• Cranberry Creme Brulee from The Redhead Baker
• Cranberry Cheese Bites from Our Good Life
• Cranberry Moscow Mule from Caroline's Cooking
• Cranberry Pecan Biscotti from The Freshman Cook
• Cranberry Syrup from Daily Dish Recipes
• Sparkling Cranberry Cocktail from Cookaholic Wife

Cranberry Buckle Recipe

Make this cranberry buckle for breakfast, brunch, or dessert!

Equipment you will need to make this buckle:

• Food processor
• 9 by 13 inch cake pan. I prefer the ones with squared straight sides. 
• Fine mesh sieve for sprinkling the powdered sugar over the cake. 

Cranberry and Candied Ginger Buckle

Yield: 12 servings

Author: Karen Kerr

Serve this cranberry buckle with a crumb topping at your next holiday brunch!

ingredients:

• 390 grams (3 cups) all purpose flour, plus more for dusting the pan
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 12 tablespoons plus 2 tablespoons salted butter, cut into 1/2 inch cubes and chilled and reserved separately.
• 3 tablespoons packed brown sugar (42 grams)
• 42 grams almond flour
• 3 large eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 12-ounce bag of fresh or frozen cranberries
• 85 grams (1/2 cup) finely chopped candied ginger
• Confectioners sugar to serve

instructions:

How to cook Cranberry and Candied Ginger Buckle

1. Heat your oven to 375 degrees F.
2. Spray a 9 inch by 13 inch cake pan with spray oil and dust with flour.
3. In a food processor, add the flour, granulated sugar, baking powder, cinnamon, and kosher salt.
4. Pulse about 6 to 8 times.
5. Sprinkle the 12 tablespoons of cold butter over the flour mixture. Pulse about 20 times, until you have coarse crumbs.
6. Transfer the mixture to a large bowl.
7. Measure out 165 grams (1 cup) of the mixture and add it back to the food processor.
8. Add the brown sugar, almond flour, and the rest of the butter to the food processor. Pulse about 20 times. Transfer this mixture to a medium bowl.
9. In another medium bowl, whisk the eggs, sour cream, and vanilla. Add this mixture to the flour and butter mixture in the large bowl and fold with a spatula until you have just a few streaks of flour.
10. Fold in the cranberries and chopped candied ginger. Transfer this mixture to the prepared cake pan and smooth the top.
11. With your hands, squeeze the almond flour mixture until you have clumps. Scatter the clumps evenly over the batter in the pan.
12. Bake until the topping is golden brown and a toothpick comes out clean, 35 to 45 minutes.
13. Cool the cake in the pan on a wire rack for 30 minutes.
14. Dust the cake with powdered sugar and cut into slices right before serving.

Calories
369.48

Fat (grams)
8.96

Sat. Fat (grams)
3.76

Carbs (grams)
66.74

Fiber (grams)
2.57

Net carbs
64.17

Sugar (grams)
37.62

Protein (grams)
6.38

Sodium (milligrams)
251.73

Cholesterol (grams)
62.89

https://www.karenskitchenstories.com/2019/11/cranberry-buckle.html

Karen's Kitchen Stories

cranberries, cake, coffee cake, buckle

breakfast, dessert

American

Created using The Recipes Generator

This recipe was adapted from Milk Street Magazine, November/December 2019