If you have been reading the blog for long you know I have been in on a quest to use up everything from our freezer. I feel like it is so unorganized and the only way to get it back into shape is use up stuff that has been lingering in there. Today I wanted to use up frozen cranberries that had been in a deep freeze since Christmas.
A while ago I pulled this recipe out of the Food Day section of the newspaper. I wish I knew the date but I cut it out so the date it long gone. It is for Cranberry Buckle with Vanilla Crumb. It sounded so yummy! It also turned out to be pretty easy and everyone gave it great reviews when I took it to my parents house for dinner.
Now if you have stray cranberries in your freezer from the holidays here is an idea you can use too. Enjoy!
Cranberry Buckle with Vanilla Crumb
1 Cup Flour
3/4 Cup Sugar
1/4 Cup Brown Sugar
1/4 Teaspoon Fine Sea Salt
1/2 Cup Cold Unsalted Butter
1 3/4 Cup Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Fine Sea Salt
1/2 Cup Unsalted Butter
3/4 Cup Sugar
Grated Zest of 1 Orange
1 Tablespoon Vanilla
1/2 Cup Sour Cream (I used plain yogurt in an attempt to make it slightly healthier)
2 Cups Fresh or Frozen Cranberries
To make Crumb: Combine the flour, sugars, salt and butter in the bowl of a food processor or a stand mixer with the paddle attachment. Pulse or combine on low speed until the mixture is the texture of coarse crumbs. Drizzle the vanilla over the mixture and mix briefly to distribute. Use immediately or store in a plastic bag in the freezer for up to 3 months.
To Make Buckle: Preheat oven to 350 degrees. Butter a 9 inch square pan. Sift 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 3-5 minutes, until light and fluffy.
Add the eggs one at a time, scraping down the side 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 cranberries.
Spread the mixture into the prepared pan. Distribute 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. Wrapped in plastic wrap, this cake will keep at room temperature for 2 to 3 days.