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Christmas Cranberry Buckle with Sugar Cookie Streusel Recipe

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4.9 from 123 reviews

This festive Christmas Cranberry Buckle is a moist, spiced cake bursting with fresh cranberries and accented with finely chopped spiked candied fruit infused with orange liqueur. Topped with a buttery sugar cookie streusel and a sprinkle of sugar for extra crunch, this dessert delivers a perfect balance of tart and sweet flavors ideal for holiday celebrations.

Ingredients

Scale

Spiked Candied Fruit

  • 3 tablespoons finely chopped candied orange peel
  • 3 tablespoons finely chopped Australian crystallized ginger
  • 1 tablespoon orange liqueur (such as Grand Marnier®)

Sugar Cookie Streusel

  • ¾ cup (90 to 94 grams) unbleached all-purpose flour
  • 6 tablespoons (75 to 80 grams) granulated sugar
  • 6 tablespoons (85 grams) salted butter, cut into bits

Cake

  • 1½ cups (195 grams) unbleached all-purpose flour, plus extra for cake pan
  • 1½ teaspoons (7 grams) baking powder
  • ¾ teaspoon (3.6 grams) kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated whole nutmeg
  • 10 tablespoons (about 141 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • 2 teaspoons grated lemon zest (from 1 medium lemon)
  • 2 teaspoons (10 ml) pure vanilla extract
  • 2 large eggs (about 112 grams total without shells), room temperature
  • 3½ cups (14 ounces/approximately 350 grams) fresh cranberries, rinsed and dried
  • Shortening or cooking oil, for greasing cake pan

Sugar Topping

  • 1½ to 2 teaspoons granulated sugar

Instructions

  1. Prepare Spiked Candied Fruit: Combine the finely chopped candied orange peel and crystallized ginger in a small bowl. Add the orange liqueur and mix well. Set aside to allow the flavors to meld.
  2. Make Sugar Cookie Streusel: In a medium bowl, mix the flour and granulated sugar. Cut in the salted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Refrigerate to keep cool until ready to sprinkle over cake batter.
  3. Preheat Oven and Prepare Pan: Set the oven to 350°F (175°C). Grease a 9-inch round nonstick springform pan with shortening or your preferred cooking oil. Lightly dust with flour, shaking out the excess. Wrap insulated cake strips around the pan to promote even baking.
  4. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, kosher salt, ground cinnamon, and freshly grated nutmeg. Set aside.
  5. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer until light and fluffy, about 3-5 minutes. Add the grated lemon zest and vanilla extract and mix until combined.
  6. Add Eggs: Beat the eggs in one at a time, ensuring each is fully incorporated before adding the next. The mixture should become smooth and creamy.
  7. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture, gently folding or mixing on low speed until just combined. Do not overmix to keep the cake tender.
  8. Fold in Cranberries and Candied Fruit: Gently fold in the fresh cranberries and the prepared spiked candied fruit mixture until evenly distributed throughout the batter.
  9. Pour Batter Into Pan: Transfer the batter into the prepared cake pan and spread evenly. Sprinkle the chilled sugar cookie streusel evenly over the top of the batter. Then, sprinkle 1½ to 2 teaspoons of granulated sugar over the streusel for a crisp, sugary topping.
  10. Bake the Cake: Place the cake in the preheated oven and bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. The insulated cake strips will help the cake bake evenly by preventing doming and overbaking at the edges.
  11. Cool and Remove from Pan: Let the cake cool in the pan on a wire rack for about 20 minutes. Run a knife around the edges, then release the springform pan sides. Allow the cake to cool completely before serving or slicing.

Notes

  • Insulated cake strips help the cake bake evenly and avoid overbaked edges, but are optional.
  • Using fresh cranberries provides a vibrant tartness that balances the sweet streusel and candied fruits.
  • Allow the cake to cool fully before slicing to maintain its structure and to enhance flavor melding.
  • You can substitute the orange liqueur with orange juice or another citrus liqueur if desired.
  • Store leftover cake wrapped tightly at room temperature for up to 3 days or refrigerate for up to 5 days.

Keywords: Christmas cake, cranberry buckle, sugar cookie streusel, holiday dessert, spiced cake, festive cake

Find it online: https://islawhite.com/christmas-cranberry-buckle-with-sugar-cookie-streusel-recipe/