A buckle. A Betty. A crisp. A crumble. A grunt. A slump. A cobbler. A pie. A tart. I’m wild about fruit.
Have you figured that out yet? I didn’t even know there were so many types of fruit desserts. The most recent experiment: the buckle. A buckle is a single layer of cake batter with fruit added to it. The book I have tells me they’re great for breakfast.
Such a dangerous statement. Because I will eat it for dessert and then the next day for breakfast.
The cranberry buckle I blame on a friend. I wanted suggestions for a dinner party and so I handed off my favorite cookbook to let someone else decide what I would make. Did you know it’s hard to get cranberries after Christmastime? Even though they’re apparently in the season? But I found some. And it was so worth it.
We paired this with some vanilla ice cream and I served it as soon as it came out of the oven.
Do you know that silence that takes over a room when you’re eating something truly amazing? Yeah, it’s like that.
(adapted from Rustic Fruit Desserts)
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- zest from 1 orange
- 2 eggs
- 2 tablespoon vanilla extract
- 1/2 cup sour cream
- 2 cups cranberries (fresh or frozen)
For vanilla crumb topping:
- 1/2 cup flour
- 3/8 cup granulated sugar
- 1/8 cup light brown sugar
- 1/8 teaspoon salt
- 1/4 cup cold unsalted butter, cut into cubes
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 350 degrees F. Butter or grease a 9-inch square baking pan.
- In a medium bowl, sift together the flour, baking soda, and salt.
- In the bowl of a stand mixer (or a large mixing bowl with the handheld mixer), cream together the butter, sugar, and orange zest on medium-high speed until light and fluffy, 3-5 minutes.
- Add in the eggs one at a time, then add vanilla. Stir in the flour mixture, alternating with the sour cream. Fold in half (1 cup) of the cranberries.
- For crumb, combine the flour, sugars, and salt in a small bowl. Cut in butter either with a stand mixer (or hands if you’re lazy like me). Drizzle vanilla on top and mix again.
- Spread the cake mixture in the pan, then top with the remaining cranberries. Sprinkle with vanilla crumb and bake for 45 to 50 minutes.
And don’t forget that ice cream!