Cranberry Buckle With Vanilla Crumb Recipes

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.

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.

Steps:

• 1. CRUMB TOPPING: In a large bowl, beat butter, brown sugar, cinnamon and ginger on medium speed electric mixer for about 1 minute. On low speed, stir in flour until just mixed in and crumbs begin to form, about 15 seconds. DO NOT OVERMIX. Mixture should be crumbly, not smooth. Set aside.
• 2. Preheat oven to 325 degrees. Spray an 8-inch square pan with vegetable cooking spray.
• 3. CAKE: Sift flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves together; set aside. In a small bowl mix coffee with a small amount of milk to dissolve, then stir in remaining milk. Set aside.
• 4. In a large bowl, use an electric mixer on medium speed to beat butter and brown sugar until smooth, about 1 minute. Mix in eggs, molasses, and vanilla until blended, about 2 minutes. The mixture may look curdled. On low speed add half the flour mixture, mixing to incorporate. Stir the reserved coffee-milk to make sure the coffee is dissolved, and add to the batter, mixing just until blended. Add the remaining flour mixture, mixing just until incorporated and the batter is smooth. Spread batter evenly in the prepared pan. Spoon cranberries over the batter. Sprinkle reserved crumb topping over the cranberries.
• 5. Bake for 45 to 55 minutes, until a toothpick inserted into the center of the buckle comes out clean. The top may still look wet, so be sure to use the toothpick test. Cool in the pan on a wire rack, about 1 hour. Cut into squares and serve slightly warm or at room temperature, topped with whipped cream, if desired.

Steps:

• 1. Preheat oven to 350 and butter a 9 inch square pan. Sift flour, baking powder and salt in a bowl. Cream butter, sugar and orange zest together until fluffy. Add eggs one at a time, add vanilla and beat. Add the flour mixture alternating with the sour cream, beginning and ending with the flour mixture, craping down the sides of bowl occasionally. Fold in 1 cup of the cranberries. Spread the mixture into the prepared pan. Distribute the remaining 1 cup of the cranberries over the cake and sprinkle the crumb topping over the cranberries. Bake 45 to 50 minutes, test. Must be lightly golden and firm on top.
• 2. Vanilla Crumb Top: Combine first four ingrediants in a bowl, beat on very low speed until coarse crumbs, add vanilla and mix briefly. Distribute over the top of buckle.