Christmas Cranberry Buckle
A festive treat featuring a buttery cake studded with tart cranberries and topped with a sweet, crumbly sugar cookie streusel.
Servings: 12 slices
Calories: 250kcal
Ingredients
For the cake
- 2 cups All-Purpose Flour For gluten-free, substitute with a 1:1 gluten-free flour blend.
- 1 cup Granulated Sugar Feel free to reduce for a less sweet option.
- 2 teaspoons Baking Powder Check expiration date for the best results.
- 1/2 teaspoon Salt Balancing sweetness.
- 1 cup Milk Use any milk of your choice, including non-dairy options.
- 2 large Eggs For a vegan version, use flax eggs as a substitute.
- 2 cups Fresh Cranberries Frozen can be used, but don't thaw beforehand.
- 1/2 cup Butter Ensure it’s softened for easy mixing.
For the streusel topping
- 1/2 cup Brown Sugar Light or dark works perfectly.
- 1/2 cup Flour Keep this the same as the rest of the streusel ingredients.
- 1 teaspoon Cinnamon Can be adjusted to taste or replaced with nutmeg.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch (23x33 cm) baking pan.
- In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, beat the eggs until fluffy. Add milk and softened butter, mixing until smooth.
- Slowly pour the wet mixture into the dry ingredients while stirring. Mix gently until just combined, being careful not to overmix.
- Gently fold in the fresh cranberries.
- To prepare the streusel topping, mix together brown sugar, flour, and cinnamon in a small bowl. Use your fingers to combine this with softened butter until crumbly.
Baking
- Pour the batter into the prepared pan, spreading it evenly. Sprinkle the sugar cookie streusel mixture generously over the top.
- Bake in the preheated oven for about 35-40 minutes, or until a toothpick comes out clean from the center.
- Allow to cool before slicing.
Notes
Consider adding nuts for extra crunch or experimenting with different spices and fruits.