Cranberry Buckle with Crumb Topping

This cranberry buckle with crumb topping is a tender cake enriched with sour cream and punctuated with tart cranberries. It makes a lovely autumn dessert, breakfast, or teatime indulgence.

A square of cranberry buckle with a streusel top and studded with cranberries.

We’ll take a slice of this sweetly tart mingling of muffin and coffee cake with jolts of burst cranberries in each bite pretty much any time or any way someone cares to place it in front of us. Early morning, late afternoon, early evening, or midnight. Breakfast, last course, or midnight nosh. Alongside coffee, tea, milk, or nothing. Pretty much whatever you fancy, this lovely little coffeecake delivers. Originally published October 31, 2012.Cory Schreiber

Cranberry Buckle with Crumb Topping

  • Quick Glance
  • (9)
  • 25 M
  • 1 H, 25 M
  • Serves 8 to 12
5/5 - 9 reviews
Print RecipeBuy the Rustic Fruit Desserts cookbook

Want it? Click it.

Ingredients

  • For the cake
  • For the crumb topping

Directions

Make the cake

Preheat the oven to 350°F (176°C). Butter a 9-inch square baking pan*.

Sift the flour, baking powder, and salt together in a bowl.

Using a handheld mixer or a stand mixer with the paddle attachment, beat the butter, sugar, and orange zest together on medium-high speed until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, and then add the vanilla. Switch to a spoon and add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour mixture and scraping the sides of the bowl occasionally. Fold in 1 cup cranberries.

Spread the batter in the prepared pan and sprinkle the remaining 1 cup cranberries over the cake.

Make the crumb topping

Combine the flour, sugars, salt, and butter in the bowl of a food processor or a stand mixer with the paddle attachment. Pulse or mix on low speed until the mixture is the texture of coarse crumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly just until incorporated.

Sprinkle the crumb topping over the cranberries that are atop the batter. (We like that this recipe affords a generous amount of crumbly buttery sweetness atop the cake. But it’s up to youyou really, really, really don’t like crumbs, use just 1 cup or so of the crumb topping and save the rest for another day, stashing the remaining crumb topping in a resealable plastic bag for another buckle and freezing for up to 3 months and saving it for the next time you make this buckle or any crisp, crumble, coffee cake, baked apples, or so on.)

Bake the buckle for 45 to 50 minutes, until lightly golden and firm on top. Let cool in the pan on a wire rack before slicing and serving. The cake will keep, tightly wrapped in plastic wrap, at room temperature for 2 to 3 days.

Print RecipeBuy the Rustic Fruit Desserts cookbook

Want it? Click it.

    *Does (Baking Pan) Size Really Matter?!

    • If all your 9-inch square baking pans happen to be held hostage by other holiday recipes at the moment, feel free to swap in a similar but slightly different size pan, although be advised that the resulting baking time and thickness of the buckle may vary slightly. In fact, a 9-inch round pan is about 25% smaller than a square pan, which means the resulting cake would be thicker and the baking time slightly longer. Conversely, a 9-by-13-inch baking pan is much bigger than a 9-inch square, so the cake is thinner and bakes faster. We’ve had testers and readers try this in all size pans with success, so rely on what you have available and keep an eye on the oven, testing the cake for doneness at approximately the time given in the recipe above, or just before or after, depending on the size of the pan.

    Recipe Testers' Reviews

    This cranberry buckle is easy to assemble and makes for a beautifully presented dish. I had never worked with cranberries before, which drew me to the recipe, and this buckle showcases them wonderfully. The combination of the tart berries with the tender cake and sweet topping is moist and crisp and crumbly all at the same time, totally delicious either on its own or with a large scoop of vanilla ice cream.

    This cranberry buckle with crumb topping is a great recipe. I ate it both for breakfast and as a dessert with a scoop of vanilla ice cream. I used close to 2 cups of frozen cranberries. I loved the melding of moist cake on the bottom and the coffee cake–like topping. This buckle so was easy to whip up and took an hour to bake in my oven. I’ll definitely be making this again with other fruit, especially since I have a cup of the vanilla crumb sitting in my freezer calling to me.

    HUNGRY FOR MORE?

    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

    Comments

    1. I’m making this tomorrow morning I plan to crank it out before going to work. Would using frozen cranberries alter the baking time? Thanks.

      1. Jenny, the recipe calls for either fresh or frozen, so using frozen ones should not significantly alter the time. Do let us know how it turns out!

        1. The cake was delicious, I made extra and used a 9 x 13 pan. I did find I only needed about half the streusel. It looked exactly like the picture, the cake itself is light buttery. So delicious the whole thing was eaten up thank you. I ended up using fresh cranberries.

    2. The buckle is one I had made before. l used biscuit mix and made the same with two eggs and the sour cream with the sugar. The mixture was just fine until l added the cranberries. We will see how it turns out.

    3. Came out great and a nice alternative to cranberry bread. Perfect amount of sweetness. Will definitely be making this again.

    4. I made this for a potluck and people devoured it. I think it has the perfect amount of sugar allowing the tartness of the cranberries to truly shine. I have already made it 3 times.

    5. This turned out perfect and looks beautiful as well! The cake is moist and buttery and the crunchy, sweet topping makes a nice contrast to the tart cranberries. I had to bake it for 55 minutes.

      1. Sasha, what a gorgeous photo! (And I love the plate.) This recipe is enough reason to buy out all the cranberries in the supermarket and freeze them to make this all year long.

    Have something to say?

    Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

    Rate this recipe!

    Have you tried this recipe? Let us know what you think.

    Upload a picture of your dish