Dessertsbellyfull
Cranberry Buckle
This Cranberry Buckle is a simple, but fabulous cake with a tender crumb, juicy tart cranberries throughout, and a crisp streusel topping. Perfect served with a cup of coffee in the morning or an easy after-dinner dessert.
👥 9 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- blender
- bowl
- whisk
📝 Preparation Steps
1
Preheat oven to 350 degrees F. Grease an 8x8-inch pan.
2
For the topping: Using a fork, pastry blender, or your hands, combine all the ingredients until you have pea size crumbs. Place in the fridge while you make the cake batter.
3
For the cake: In a large bowl with an electric mixer, cream together the sugar, shortening, and butter until light and fluffy. Beat in the egg, orange zest, and vanilla until combined, smooth, and fluffy.
shortening2 tablespoonscup cold butter (, cut into small cubes)1/4butter (, softened)2 tablespoonsegg1orange zest2 teaspoons
4
In a separate bowl whisk together the flour, baking powder, and salt. Stir into the butter/shortening mixture, alternating with milk, mixing until just combined. (Batter will be thick.)
baking powder2 teaspoonscup cold butter (, cut into small cubes)1/4butter (, softened)2 tablespoonsshortening2 tablespoons
5
Fold in the cranberries, then spread batter evenly into the prepared pan.
6
Remove topping from the refrigerator and break it up into tiny pieces, then sprinkle evenly over the cake batter.
7
Transfer pan to the preheated oven and bake for ⏱️ 40-50 minutes or until a toothpick in the center comes out clean.
8
Cut into squares and enjoy!
Nutrition Facts
calories
333 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
2 g
sugar Content
30 g
sodium Content
206 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
40 mg
carbohydrate Content
54 g
saturated Fat Content
6 g
unsaturated Fat Content
4 g
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