Name: Cranberry Buckle with Vanilla Crumb
Yield: Serves 8 to 12
Ingredients: 1 tablespoon unsalted butter, at room temperature, for pan; 1 cup Vanilla Crumb; 1 3/4 cups (8 3/4 ounces) all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon fine sea salt; 1/2 cup (4 ounces) unsalted butter; 3/4 cup (5 1/4 ounces) granulated sugar; Zest of 1 orange; 2 eggs; 1 tablespoon pure vanilla extract; 1/2 cup (5 ounces) sour cream; 2 cups (8 ounces) cranberries, fresh or frozen

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Cranberry Buckle with Vanilla CrumbCookbook cover image courtesy of Random House

When the cranberries in this buckle bake, they split open just enough to absorb the cake batter while retaining a firm outer shell and a slightly tart bite. Half are folded into the batter and half are distributed on top with the Vanilla Crumb, creating a red-jeweled delight. This recipe is great for a holiday breakfast or brunch.

Recipe notes

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