Orange cranberry buckle recipe

Orange Cranberry Buckle recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and festive dessert to brighten up your table? Look no further than this mouthwatering Orange Cranberry Buckle recipe. Bursting with the flavors of tangy cranberries and zesty oranges, this buckle is the perfect balance of sweet and tart. The moist and tender cake is studded with juicy cranberries and topped with a crumbly streusel, making it a delightful treat for any occasion. Whether you're hosting a holiday gathering or simply craving a delicious dessert, this recipe is sure to impress!

Keywords: orange cranberry buckle, dessert, cranberries, oranges, streusel

Orange cranberry buckle recipe details

Orange cranberry buckle recipe, recipe Rating: 4.6
Number of votes:109

Topping Ingredients:

2 ounces butter

2 ounces all-purpose flour

zest of one orange, finely chopped

4 ounces turbinado sugar

Batter Ingredients:

1-1/2 cups dried cranberries

orange juice just to cover the cranberries

6 ounces all-purpose flour

2 ounces whole wheat pastry flour

2 teaspoons baking powder (preferably non-aluminum)

1/2 teaspoon salt

6 ounces sugar

2 ounces butter

1 egg

1/2 teaspoon Boyajianbrand pure orange oil

1/2 cup milk

Instructions:

This recipe is adopted from one in the King Arthur Flour 200th Anniversary Cookbook. Judith’s copy of this wonderful book is so well used that it is nearly falling apart. King Arthur Flour is a great Vermont company with friendly, helpful employees. It sells many types of flours and baking equipment at its retail store in Norwich and through its catalog.

Heat the cranberries and orange juice in the microwave for 2 minutes and set aside to soak. Prepare the topping by rubbing the butter into the flour and mixing with the other topping ingredients. Set aside. In a medium-sized bowl, thoroughly mix the flours for the batter with the baking powder and salt. Cream the sugar and butter. Add the eggs and orange oil. Beat until light and creamy colored. Gently fold the milk and the flour mixture with the creamed mixture. Add the cranberries with as much orange juice as it takes to make a smooth batter. Put in two small loaf pans or an 8-inch square pan. Cover with the topping.

Bake at 375 degrees for 40 to 45 minutes or until a cake tester comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.

Note:This is a good recipe because it contains far less fat and eggs than a standard coffee cake recipe. Also, since half the fat in this recipe is in the topping, by leaving this off, you can offer a delicious and yet “heart-healthy” breakfast cake to guests who are watching their calorie intake.

This recipe also freezes well. A double batch can be mixed up and baked in a variety of sizes of pans. In this way, Judith is able to have a selection available for when unexpected guests drop in.