If you’re searching for a luscious treat that perfectly blends tart cranberries with a tender, buttery crumb, this Cranberry Buckle Recipe is just what you need. Imagine biting into a moist cake studded with vibrant cranberries, topped with a golden, crunchy crumble that adds delightful texture and sweetness. This classic dessert offers a wonderful balance of flavors and a nostalgic comfort that feels like a warm hug on a plate. Whether you’re serving it for breakfast, dessert, or a cozy afternoon snack, the Cranberry Buckle Recipe brings joy with every bite.
Ingredients You’ll Need
The magic of this Cranberry Buckle Recipe lies in its simple but essential ingredients. Each element plays a crucial role, from the tartness of fresh cranberries to the rich, crumbly topping that gives the buckle its signature texture and color. These staples come together effortlessly to create a harmonious flavor and a moist, tender cake that you’ll adore.
- Unsalted butter (cold and room temp): Cold butter is essential for the crumble’s texture, while softened butter helps create a fluffy cake batter.
- Light brown sugar: Provides a deep, caramel-like sweetness that enhances the cake and crumble alike.
- Cake flour: Offers a delicate, soft crumb texture that’s lighter than all-purpose flour alone.
- All-purpose flour: Gives structure to the cake while helping to coat the cranberries and prevent sinking.
- Cranberries: Fresh cranberries bring vibrant color and a tart punch that balances sweetness.
- Baking powder: The leavening agent that ensures the cake rises nicely and stays light.
- Salt: Enhances all the flavors and balances the sweetness in both cake and crumble.
- Pure vanilla extract: Adds a gentle warmth and complexity to the cake batter.
- Eggs: Provide richness and help bind the ingredients for a tender crumb.
- Heavy cream: Adds moisture and richness, making the cake extra tender and decadent.
- Cooking spray: Helps the flour stick to the cranberries, which prevents them from sinking during baking.
How to Make Cranberry Buckle Recipe
Step 1: Prepare Your Pan
Start by preheating your oven to 350 degrees. Lightly spray a 13x9x2-inch baking pan, then line it with parchment paper and spray again. This ensures your buckle will release easily after baking, preserving its beautiful crust.
Step 2: Make the Crumble Topping
Cut the cold butter into small cubes and set it aside. In a medium bowl, whisk together the light brown sugar, cake flour, and salt. Add the butter cubes, then use your hands to mix everything until you have a variety of crumbs — some large, some small — with no dry flour remaining. Pop the bowl in the refrigerator to chill while you make the cake batter.
Step 3: Prepare the Cranberries
Rinse your cranberries and place them in a medium bowl. Lightly spray with cooking spray, then toss them with 2 tablespoons of all-purpose flour. This simple step helps keep the berries from sinking through the batter as your buckle bakes. Place them in the freezer until you’re ready to fold them into the batter.
Step 4: Mix Dry Ingredients for the Cake
In another bowl, sift together the remaining all-purpose flour, cake flour, baking powder, and salt. Whisk these ingredients well to ensure an even distribution so your cake rises perfectly.
Step 5: Cream Butter and Sugar
Using a stand mixer fitted with a paddle attachment, cream the softened butter on medium-high speed until smooth. Add vanilla and then gradually pour in the light brown sugar, beating until the mixture is light and fluffy—around five minutes—scraping down the sides of the bowl as needed.
Step 6: Add Eggs
Lower the mixer speed and add the eggs one at a time, carefully incorporating each before adding the next. This method keeps the batter silky and stable, contributing to the tender crumb of the buckle.
Step 7: Combine Dry Ingredients and Cream
Set the mixer to low and add the dry ingredients in three additions, alternating with heavy cream, starting and ending with the dry mix. Stop mixing when the batter still has a few streaks of flour for a perfectly tender cake.
Step 8: Fold in Cranberries and Chill Batter
Remove the bowl from the mixer and fold in three cups of your coated, frozen cranberries using a rubber spatula. Transfer the batter to your prepared baking pan, smooth the top, then refrigerate for 30 to 60 minutes. This chilling step is the secret to keeping your cranberries suspended evenly throughout the cake.
Step 9: Add Toppings and Bake
Take the pan out of the fridge and sprinkle the remaining cup of cranberries evenly across the top. Cover these berries with your crumble topping, pressing together to create larger, rustic crumbs. Bake your buckle in the preheated oven for 50 to 60 minutes, rotating halfway through, until a toothpick inserted comes out clean with just a moist crumb or two.
Step 10: Cool and Serve
Allow the buckle to cool to room temperature before slicing—it helps the flavors to meld and the texture to set. Serve warm with a dollop of whipped cream or enjoy it as is. Trust me, it’s stunning either way.
How to Serve Cranberry Buckle Recipe
Garnishes
A classic scoop of vanilla ice cream or a generous spoonful of whipped cream complements the Cranberry Buckle Recipe beautifully. For an extra touch, sprinkle some powdered sugar on top or add a few fresh cranberries for color and zing.
Side Dishes
This buckle shines alongside a cup of hot coffee or tea during brunch, or paired with a fresh fruit salad for a lighter balance. If you’re serving it after dinner, a sharp cheddar cheese plate offers a sophisticated contrast to the sweet, tart notes.
Creative Ways to Present
For a brunch spread, cut the buckle into bite-sized squares and serve on a tiered platter. You can also use it as a topping for yogurt bowls or crumble it over vanilla pudding for a delightful texture surprise. Sharing this recipe with friends will guarantee requests for more!
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your leftover Cranberry Buckle tightly in plastic wrap or keep in an airtight container. It will stay fresh and moist on the counter for 2 to 3 days—perfect for indulging over several mornings or dessert portions.
Freezing
Wrap slices individually in plastic wrap, then foil, before freezing. The buckle freezes very well and can be kept up to 3 months. When the craving hits, thaw overnight in the fridge for the best texture.
Reheating
To reheat, unwrap the frozen slice and warm it in a 350-degree oven wrapped loosely in foil, for 15 to 20 minutes. This method revives the moistness and maintains that buttery crumble topping wonderfully.
FAQs
Can I use frozen cranberries instead of fresh?
Yes! If fresh cranberries aren’t available, frozen ones work fine. Just make sure to toss them with flour before folding into the batter to prevent sinking.
Why do the cranberries sink in some recipes?
Cranberries have a tendency to sink because of their density and moisture. The flour coating and chilling the batter in the fridge in this Cranberry Buckle Recipe help keep them suspended evenly throughout.
Can I substitute the brown sugar with white sugar?
While you can use white sugar, brown sugar brings a subtle molasses flavor and extra moisture to the buckle, which enhances its overall richness and chewiness.
Is cake flour necessary, or can I use only all-purpose flour?
Cake flour makes the cake more tender and soft due to its lower protein content. If unavailable, you can use all-purpose flour, but the texture might be a little denser.
How long will this buckle keep fresh?
Stored properly in an airtight container at room temperature, the Cranberry Buckle Recipe will stay fresh for about 2 to 3 days. For longer storage, freezing is your best bet.
Final Thoughts
I genuinely hope you give this Cranberry Buckle Recipe a try because it’s one of those rare desserts that’s impressively simple yet incredibly rewarding. The combination of tart cranberries with buttery crumble will quickly become your go-to comfort treat. Whether you’re baking for family, friends, or a cozy moment with yourself, this buckle promises a slice of happiness in every bite. Happy baking!
Print
Cranberry Buckle Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Buckle is a moist, tender cake featuring a luscious cranberry-studded base topped with a buttery, crumbly topping. Perfectly balanced with the tartness of cranberries and the rich crumbly texture, it is ideal for festive occasions or cozy afternoons. The recipe uses a clever technique of coating frozen cranberries with flour and chilling the batter to prevent the berries from sinking, resulting in a beautifully layered buckle.
Ingredients
For the Crumble
- 2 sticks unsalted butter (cold)
- 2 cups light brown sugar
- 2 cups cake flour (approximately 3 Tbsp)
- Generous 1/2 tsp salt
For the Cake
- 4 cups cranberries
- 2 cups all-purpose flour
- 1 cup cake flour (sifted)
- 1 Tbsp baking powder
- 1 tsp salt
- 1 stick unsalted butter (room temperature)
- 1 Tbsp pure vanilla extract
- 1 1/4 cups light brown sugar
- 2 large eggs
- 3/4 cup heavy cream
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Spray a 13x9x2-inch baking pan with non-stick spray, line it with parchment paper, and spray again. Set aside.
- Make the Crumble – Cut Butter: Cut the cold unsalted butter into small cubes and set aside.
- Make the Crumble – Combine Ingredients: In a medium bowl, whisk together light brown sugar, cake flour, and salt. Add the cubed butter and use your hands to incorporate it until various sized crumbs form with no loose flour or sugar left. Chill the crumble mixture in the refrigerator.
- Prepare the Cranberries: Place 4 cups cranberries in a medium bowl, lightly spray with cooking spray (optional), and toss with 2 tablespoons of all-purpose flour to coat. This helps prevent sinking. Freeze cranberries until ready to use.
- Mix Dry Ingredients for Cake: In a separate bowl, whisk 2 cups all-purpose flour, 1 cup sifted cake flour, baking powder, and salt until combined.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter on medium-high speed until smooth. Reduce speed to medium, add vanilla extract, then gradually add 1 1/4 cups light brown sugar, scraping down the bowl as needed.
- Whip Butter and Sugar: Increase mixer speed to medium-high and beat butter and sugar until light and fluffy (about 5 minutes), stopping to scrape the bowl if needed.
- Add Eggs: Reduce speed to medium and add eggs one at a time, scraping down the bowl after each to ensure even mixing.
- Add Dry Ingredients and Cream: Lower mixer speed to low and add the dry ingredient mixture in three parts alternating with the heavy cream (3/4 cup). Start and end with the dry ingredients, scraping the bowl after the second dry addition. Stop mixing when the batter retains some dry flour spots.
- Fold in Cranberries: Remove the bowl from the mixer and fold in 3 cups of the floured frozen cranberries gently using a rubber spatula.
- Chill Batter: Transfer the batter to the prepared pan and smooth the surface. Refrigerate for 30-60 minutes to prevent sinking of berries during baking.
- Add Remaining Cranberries and Crumble: Remove the pan from the refrigerator. Sprinkle the top evenly with the remaining 1 cup cranberries. Cover the berries with the chilled crumble mixture, pinching crumbs between fingers to create large, irregular chunks.
- Bake the Buckle: Bake in preheated oven for 50-60 minutes, or until a toothpick inserted comes out with moist crumbs but no wet batter. Rotate the pan halfway through baking for even cooking.
- Cool and Serve: Let the cake cool to room temperature before slicing. For a warm serving, enjoy with whipped cream. Store wrapped tightly on the counter for a few days or freeze slices, reheating wrapped in foil at 350°F.
- Tips to Prevent Sinking Berries: Using frozen, floured cranberries, chilling the batter before baking, and topping with additional berries under the crumble topping all help keep berries suspended throughout the bake.
Notes
- Spraying cranberries with cooking spray before flouring helps the flour stick to berries and prevents sinking, but is optional.
- Using cake flour in both the crumble and cake contributes to a tender texture.
- Chilling the batter before baking enhances the texture and prevents sinking berries.
- The buckle keeps well at room temperature when tightly wrapped and freezes beautifully.
- Reheat frozen slices wrapped in foil at 350°F for best results.
- Rotate the pan halfway through baking to ensure even cooking and browning.
