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
Preheat the oven to 350°F.
3.2 Prep
Grease a 9×13-inch baking pan with nonstick cooking spray. Dust with flour, shaking out excess. Set aside.
Sift the flour, baking powder, and salt through a sifter into a stand mixer bowl or large mixing bowl.
Add the butter and brown sugar to bowl and blend on medium-low speed until butter forms coarse crumbs.
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.
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.
Spread batter evenly in the prepared pan. Sprinkle with remaining cranberries and set aside. Wipe the bowl clean.
Cut the butter into small cubes and add to the now-empty bowl.
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.
Break topping into 1/2 to 1 inch lumps and scatter over buckle. (Topping won’t cover buckle completely.)
3.3 Oven
Bake the buckle on middle rack of oven for 30 minutes.
Rotate pan and continue baking until a toothpick inserted in the center of buckle comes out clean, 30-40 minutes.
3.4 Check
Check to see that buckle is done. Remove from oven or add time as needed.
3.5 Prep
Set pan on a cooling rack and let cake cool to room temperature, about 1 1/2 hours.
3.6 Serve
Cut cake into slices and serve. Cover any leftovers and store at room temperature for up to 3 days.