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Christmas Cranberry Buckle

A festive, simple, and delicious buckle that's tender and buttery with juicy cranberries and a crunchy crumb topping, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 9 servings
Course: Dessert, Snacks
Cuisine: American, Holiday
Calories: 220
Ingredients Method Notes

Ingredients
  

Buckle Ingredients
  • 1 3/4 cups all purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup milk or plain yogurt
  • 1 tablespoon orange zest, optional but highly recommended
  • 2 cups cranberries, fresh or frozen, no need to thaw
Crumb Topping
  • 1/2 cup all purpose flour
  • 1/3 cup granulated sugar or light brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small cubes

Method
 

Preparation
  1. Preheat the oven to 350°F. Lightly butter or line an 8 or 9 inch square pan or a 9 inch springform pan.
  2. In a bowl, whisk together the flour, baking powder, and salt.
Making the Batter
  1. Beat softened butter and sugar until light and fluffy, about 2 to 3 minutes.
  2. Add eggs one at a time, then mix in vanilla and orange zest.
  3. Stir in half of the dry mix, followed by the milk, and then the remaining dry mix until just combined. Do not overmix.
  4. Fold in the cranberries gently.
Making the Crumb Topping
  1. In a small bowl, combine flour, sugar, cinnamon, and salt.
  2. Cut in the cold butter until it forms a sandy texture with pea-sized bits.
Assembling and Baking
  1. Spread the batter into the prepared pan and sprinkle the crumb topping over it, pressing lightly.
  2. Bake for 35 to 45 minutes or until a toothpick comes out with a few moist crumbs.
  3. Cool in the pan for 20 minutes, then slice and serve warm or at room temperature.

Notes

This buckle can be made a day ahead. Store it at room temperature or refrigerate for up to 3 days.