Holiday Cranberry Buckle

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between sweet and tart without being overly rich. The cranberries add brightness, while the tender cake and crumb topping make it feel indulgent but not heavy. I also enjoy how easy it is to make, yet it always looks beautiful on a holiday table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake:

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1½ cups all-purpose flour

• 1½ teaspoons baking powder

• ¼ teaspoon salt

• ½ cup milk

• 2 cups fresh or frozen cranberries

Cinnamon crumble topping:

• ½ cup all-purpose flour

• ⅓ cup brown sugar

• 1 teaspoon ground cinnamon

• ¼ cup cold unsalted butter, cubed

Directions

I start by preheating the oven to 350°F and greasing an 8×8-inch baking pan. In a mixing bowl, I cream the softened butter and sugar together until light and fluffy. I beat in the egg and vanilla extract until well combined.

In a separate bowl, I whisk together the flour, baking powder, and salt. I add the dry ingredients to the butter mixture, alternating with the milk, mixing just until a smooth batter forms. I gently fold in the cranberries and spread the batter evenly into the prepared pan.

To make the crumble, I mix the flour, brown sugar, and cinnamon, then cut in the cold butter until the mixture resembles coarse crumbs. I sprinkle the crumble evenly over the batter.

I bake the buckle for about 40 to 45 minutes, until the top is golden and a toothpick inserted in the center comes out clean. I let it cool slightly before slicing and serving.

Servings and Timing

I usually cut this buckle into 9 servings. The prep time is about 15 minutes, the bake time is around 45 minutes, and the total time comes to about 1 hour.

Variations

I sometimes add orange zest to the batter for a citrusy holiday twist. When I want extra warmth, I mix a pinch of nutmeg into the crumble topping. I also like using a mix of cranberries and chopped apples for a slightly sweeter version.

Storage/Reheating

I store leftover cranberry buckle in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. When reheating, I warm slices briefly in the microwave or enjoy them at room temperature with coffee or tea.

FAQs

Can I use frozen cranberries?

I use frozen cranberries often and add them straight to the batter without thawing.

What is a buckle cake?

I think of a buckle as a soft cake topped with fruit and a crumb topping that slightly sinks and “buckles” as it bakes.

Can I make this ahead of time?

I often bake it a day ahead since the flavors settle nicely overnight.

Can I double the recipe?

I double it easily and bake it in a 9×13-inch pan, adding a few extra minutes to the bake time.

Is this cake very sweet?

I find it lightly sweet, with the tart cranberries balancing the sugar perfectly.

Conclusion

This Christmas cranberry buckle is one of my favorite holiday desserts because it’s simple, comforting, and full of seasonal flavor. I love how it feels equally perfect for a quiet morning treat or a festive gathering, making it a recipe I return to every year.

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