Rosie's Country Baking: Cranberry Buckle with Vanilla Crumb

This cake is perfect for a holiday breakfast or brunch. It's bursting with fresh, bright and tart cranberries and then covered in a sweet, glistening vanilla crumb ~ a very delicious combination. I found it in the book "rustic fruit desserts" ~ crumbles, buckles, cobblers, pandowdies, and more ~ this is a treasure of a little book for us fruit dessert lovers.

Cake:
1 Tbsp unsalted butter at room temp - for coating pan
1 3/4 cups flour
2 tsp baking powder
1/2 tsp kosher salt
1 stick unsalted butter at room temp
1/4 cup sugar
zest of 1 orange
2 large eggs
1 Tbsp Rodelle's Pure Madagascar Bourbon Vanilla Extract
1/2 cup sour cream
2 cups fresh cranberries - rinsed and any stems removed
Crumb:
1/2 cup flour
1/3 cup granulated sugar
1/8 cup light brown sugar
1/8 tsp kosher salt
1/2 stick cold unsalted butter, cut into cubes
1/2 Tbsp Rodelle's Pure Madagascar Bourbon Vanilla Extract
For cake: Preheat oven to 350 degrees. Spread butter on bottom and sides of a 9 inch square baking pan. Sift the flour, baking powder and salt together in a medium bowl, set aside. In a stand mixer with a paddle attachment cream together the butter, sugar and orange zest until light and fluffy, about 3 mins. Add the eggs one at a time, scraping down sides of bowl as needed. Blend in the vanilla. Add the flour mixture in 3 additions alternating with the sour cream, scrape down sides of bowl as needed. Fold in 1 cup of the cranberries. Spread the batter into the prepared pan. Distribute the remaining 1 cup of cranberries over the cake, then sprinkle the crumb topping over the cranberries. Baker for 45-50 mins, until lightly golden and firm on top. Let cool, then cut into squares and serve.
For crumb: combine the flour, sugars, salt and butter in a food processor and pulse until mixture resembles coarse crumbs, then drizzle the vanilla over and pulse to distribute the vanilla.
Adapated from "rustic fruit desserts" Cory Schreiber and Julie Richardson