Cranberry Buckle with Vanilla Crumb Recipe

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Ingredients

Count

Nutrition

202

Calories

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Ingredients:

Serving

1 tbsp unsalted butter, at room temperature, for pan
1 cup vanilla crumb
1 3/4 cups (8 3/4 oz) all-purpose flour
2 tsp baking powder
1/2 tsp fine sea salt
1/2 cup (4 oz) unsalted butter
3/4 cup (5 1/4 oz) granulated sugar
zest of 1 orange
2 eggs
1 tbsp pure vanilla extract
1/2 cup (5 oz) sour cream
2 cups (8 oz) cranberries, fresh or frozen

Directions:

Preheat the oven to 350°F. Butter a 9-inch square baking pan. Sift the flour, baking powder, and salt together in a bowl.
Using a handheld mixer with beaters or a stand mixer withthe paddle attachment, cream the butter, sugar, and orange zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides 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 the cranberries. Spread the mixture into the prepared pan.
Distribute the 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.
Per serving: 510.0 calories, 130.0 calories from fat, 15.0g total fat, 9.0g saturated fat, 40.0mg cholesterol, 170.0mg sodium, 75.0g total carbs, 1.0g dietary fiber, 48.0g sugars, 4.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson. Copyright © 2009 Cory Schreiber and Julie Richardson. Published by Ten Speed Press. All Rights Reserved. Cory Schreiber is the founder of Wildwood Restaurant and winner of the James Beard Award for Best Chef: Pacific Northwest. Schreiber now works with the Oregon Department of Agriculture as the Farm-to-School Food Coordinator and writes, consults, and teaches cooking classes in Portland, Oregon. A graduate of the Culinary Institute of America, Julie Richardson grew up enjoying the flavors that defined the changing seasons of her Vermont childhood. Her lively small-batch bakery, Baker & Spice, evolved from her involvement in the Portland and Hillsdale farmers' markets. She lives in Portland, Oregon.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	201.68 Kcal (844 kJ)
Calories from fat	38.07 Kcal
		% Daily Value*
Total Fat	4.23g	7%
Cholesterol	72.51mg	24%
Sodium	257.56mg	11%
Potassium	156.23mg	3%
Total Carbs	11.88g	4%
Sugars	14.08g	56%
Dietary Fiber	0.21g	1%
Protein	3.71g	7%
Vitamin C	3.3mg	5%
Iron	0.4mg	2%
Calcium	65.5mg	7%

Amount Per 100 g
Calories	308.78 Kcal (1293 kJ)
Calories from fat	58.28 Kcal
		% Daily Value*
Total Fat	6.48g	7%
Cholesterol	111.02mg	24%
Sodium	394.34mg	11%
Potassium	239.19mg	3%
Total Carbs	18.19g	4%
Sugars	21.56g	56%
Dietary Fiber	0.32g	1%
Protein	5.68g	7%
Vitamin C	5mg	5%
Vitamin A	0.1mg	1%
Iron	0.6mg	2%
Calcium	100.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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