Spiced cranberry buckle — the hybrid dessert your holiday table needs
I was introduced to a buckle with peaches earlier this year, and ever since, it's pretty much all I want to make with every possible seasonal fruit out there.
With a cake-like batter, fruit in the middle and a crunchy sugar topping, it's like the genetic prodigy of everything you love about cake, crisp and cobbler, all in one simple dessert. To dress it up for the holiday season, this skillet version has spices and cranberries. It's perfect to make right after Thanksgiving and use up some of that leftover cranberry sauce. Or make the cranberry sauce early, save some for this dessert, and let your buckle make its fancy debut at the Thanksgiving table.
Spiced cranberry buckle recipe
Prep time: 15 minutes | Bake time: 40 minutes | Total time: 55 minutes
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1 orange, zested
- 2 eggs
- 1 teaspoon vanilla bean paste
- 3/4 cup plain Greek yogurt
- 3/4 cup cranberry sauce, divided
- 1/4 cup fresh or frozen cranberries
- 1 tablespoon coarse sugar (turbinado sugar)
- Heat the oven to 375 degrees F.
- In a medium bowl, combine the flour, baking powder, salt and spices.
- To the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, sugar and zest, and beat for about 5 minutes on medium-high speed.
- Add the eggs one at a time until fully incorporated, then add the vanilla bean paste, and beat for another 30 seconds.
- With the mixer on low, slowly add the flour and yogurt, and mix until fully combined.
- Transfer 1/2 the batter to a greased 10-inch skillet. Spoon 1/2 cup of the cranberry sauce on top, and scatter the cranberries evenly over the entire surface.
- Spread the remaining batter on top, and then spoon the remaining cranberry sauce in dollops on top of that.
- Sprinkle the coarse sugar on top, and bake for 35 to 40 minutes, until the top starts to brown and the cake is cooked through.
- Remove from the oven, and let cool for 10 minutes before cutting.