A buckle is in the coffee cake family, but with a much better name. And while it’s defined as a fruit-studded, crumble-topped cake, that only hints at the enjoyment to be had from this tender, slightly sweet, vanilla-infused version. Topped with tart cranberries and a buttery brown sugar crumble, it’s exactly what your morning coffee has been asking for.
Satisfy your sweet tooth with this easy-to-make recipe for One-Bowl Cranberry Breakfast Buckle.
1. Info for One-Bowl Cranberry Breakfast Buckle
- Cook Time: 1 hr 25 min
- Total Time: 1 hr 25 min
- Servings: 12
- Calories: 551.34 kcal
2. Ingredients for One-Bowl Cranberry Breakfast Buckle
- Cooking oil spray (or softened butter)
- All-purpose flour (for pan)
- 3 cup all-purpose flour (for batter)
- 1 Tbsp. baking powder
- 1 tsp. salt (for batter)
- 1/2 cup unsalted butter (softened, for batter)
- 1 1/4 cup light brown sugar (packed, for batter)
- 1 Tbsp. vanilla extract
- 2 large eggs
- 1 large egg yolk
- 3/4 cup buttermilk
- 3 cup cranberries (fresh or frozen, for batter)
- 1 cup cranberries (fresh or frozen, for topping)
- 3/4 cup unsalted butter (cold, for topping)
- 1 cup light brown sugar (packed, for topping)
- 1 1/2 cups all-purpose flour (for topping)
- 1/4 tsp. salt (for topping)
3. Directions:
3.1 Preheat
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Preheat the oven to 350°F.
3.2 Prep
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Grease a 9×13-inch baking pan with nonstick cooking spray. Dust with flour, shaking out excess. Set aside.
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Sift the flour, baking powder, and salt through a sifter into a stand mixer bowl or large mixing bowl.
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Add the butter and brown sugar to bowl and blend on medium-low speed until butter forms coarse crumbs.
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With mixer on low speed, add the vanilla and then eggs and yolk one at a time, mixing until combined. Scrape down the sides of the bowl as needed.
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Add the buttermilk and increase speed to medium. Beat until batter is smooth, about 30 seconds, scraping the bowl if needed. Gently fold the cranberries into batter.
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Spread batter evenly in the prepared pan. Sprinkle with remaining cranberries and set aside. Wipe the bowl clean.
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Cut the butter into small cubes and add to the now-empty bowl.
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Add the brown sugar, flour, and salt to bowl. Using a pastry blender or your fingers, cut in or rub butter into dry ingredients until mixture is evenly blended.
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Break topping into 1/2 to 1 inch lumps and scatter over buckle. (Topping won’t cover buckle completely.)
3.3 Oven
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Bake the buckle on middle rack of oven for 30 minutes.
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Rotate pan and continue baking until a toothpick inserted in the center of buckle comes out clean, 30-40 minutes.
3.4 Check
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Check to see that buckle is done. Remove from oven or add time as needed.
3.5 Prep
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Set pan on a cooling rack and let cake cool to room temperature, about 1 1/2 hours.
3.6 Serve
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Cut cake into slices and serve. Cover any leftovers and store at room temperature for up to 3 days.
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