Cranberry Buckle with Warm Vanilla Crumble

Cranberry Buckle with Warm Vanilla Crumble

Created by: Suzannah Blanchard

Total Time: 1 hr. 20 min.

Servings yielded: 6-8

Cranberry buckle:
- 1 3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated white sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 2 cups cranberries (fresh or frozen)

Vanilla crumb:
- 1 1/2 cups flour
- 1/4 cup granulated white sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 tablespoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Butter an 8 inch square cake pan.

2. Sift the flour, baking powder and salt. Whisk them together and set it aside.

3. Cream together the butter and sugar until it's light and fluffy. Mix in the eggs, one at a time, beat well after each addition. Then mix in the vanilla extract.

4. Mix 3 additions of the flour mixture into the sugar misture, alternating with the sour cream, starting and ending with the flour (flour - sour cream - flour - sour cream - flour). Mix well after each addition.

5. Fold in 1 cup of cranberry with a rubber spatula and pour the batter into the greesed cake pan.  Spread the top evenly. Sprinkle the remaining 1 cup of cranberry on top of the  batter.                                                                 6. Vanilla crumb: Whisk together the flour, white and brown sugars and salt. Then cut in the butter (cut into small cubes) with a fork or knife until the mixture resembles coarse crumbs. Then drizzle the vanilla extract all over. Set it aside.

7. Sprinkle the vanilla crumb all over the cake pan.

8. Bake for 45 - 50 mins, until the top is golden and an inserted toothpick comes out clean.

This dessert is best eaten right when it comes out of the oven! I like to top it with a scoop of creamy vanilla icecream.

Enjoy!