Imagine the cozy aroma of vanilla and warm berries filling your kitchen, a scent that instantly evokes the magic of the holiday season. This Christmas Cranberry Buckle with Sugar Cookie Streusel is more than just a dessert; it’s a festive centerpiece that combines the bright, tart pop of cranberries with a buttery, cake-like base, all crowned with a magical, crumbly sugar cookie topping. A “buckle” is a charming old-fashioned dessert where tender cake “buckles” under the weight of juicy fruit and a generous streusel. This version takes it to a new level of holiday cheer, transforming simple ingredients into a show-stopping treat that’s perfect for Christmas morning, a festive brunch, or a comforting end to a holiday feast. It’s surprisingly easy to make, even for beginner bakers, and fills your home with the spirit of the season. Let’s bake some holiday magic!
What You’ll Need: Ingredients List
Gather these simple ingredients to create your holiday masterpiece. For the best results, use room-temperature dairy ingredients.
For the Sugar Cookie Streusel:
- 1 cup (125g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick / 113g) unsalted butter, cold and cubed
- ½ teaspoon vanilla extract (or ¼ tsp vanilla bean paste)
For the Cranberry Buckle Cake:
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- ½ cup (1 stick / 113g) unsalted butter, softened to room temperature
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) whole milk or buttermilk, room temperature
- 3 cups (about 300g) fresh or frozen cranberries (do not thaw if frozen)
- Zest of 1 orange (optional, but highly recommended)
Step-by-Step Baking Instructions
Follow these numbered steps for a foolproof baking experience.
Prep Work is Key)
Step 1: Preheat and Prepare)
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or a similar-sized baking dish (like a 10-inch cast-iron skillet). For easy removal, you can line the pan with parchment paper, leaving an overhang on two sides.
Step 2: Make the Sugar Cookie Streusel)
2. In a medium bowl, whisk together the 1 cup of flour, granulated sugar, brown sugar, cinnamon, and salt for the streusel.
3. Add the cold, cubed butter and vanilla extract. Using a pastry cutter, your fingertips, or a fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger, pea-sized clumps. This texture is what creates that perfect, cookie-like crumble! Place the bowl in the refrigerator while you make the cake batter.
Step 3: Create the Cake Batter)
4. In a separate bowl, whisk together the 2 cups of flour, baking powder, and salt. Set aside.
5. In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream the softened butter and granulated sugar together on medium speed for 2-3 minutes, until light and fluffy.
6. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Mix in the vanilla extract and orange zest (if using).
7. With the mixer on low speed, alternately add the dry flour mixture and the milk. Start and end with the dry ingredients (Dry-Milk-Dry-Milk-Dry). Mix just until combined do not overmix.
Step 4: Assemble the Buckle)
8. Gently fold the cranberries into the batter using a spatula until they are evenly distributed.
9. Spread the thick batter evenly into your prepared baking pan. It will be a thick layer.
10. Retrieve the streusel from the refrigerator and sprinkle it evenly over the top of the batter, covering it completely. Don’t press it down.
Step 5: Bake to Perfection)
11. Bake for 50-65 minutes. The bake time can vary, so start checking at 50 minutes. The buckle is done when the streusel is deep golden brown, and a toothpick inserted into the cake part (avoiding a cranberry) comes out clean or with a few moist crumbs.
12. Place the pan on a wire rack and allow the buckle to cool for at least 45 minutes to 1 hour before serving. This allows the cake to set, making it easier to slice.
Helpful Tips for Baking Success
- Berry Choices: Frozen cranberries work perfectly use them straight from the freezer to prevent them from bleeding too much. You can also use a 2:1 ratio of cranberries to diced apples or pears for a different twist.
- Buttermagic: Buttermilk in the cake adds a lovely, subtle tang and tenderness. If you don’t have it, make a DIY version: add 1/2 tablespoon of white vinegar or lemon juice to your 1/2 cup of milk, stir, and let it sit for 5 minutes.
- Streusel Texture: The key to a crunchy, crumbly streusel is using cold butter. If the streusel feels too warm or greasy after mixing, chilling it is essential.
- Don’t Overmix: Overmixing the cake batter after adding the flour develops gluten, leading to a tough cake. Mix just until you no longer see streaks of flour.
- Testing for Doneness: The cranberries release juice, so the very center might seem a bit moist. Trust the toothpick test in the cakey areas. If the top is browning too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking.
- Serving Suggestion: This dessert is sublime slightly warm. Serve it plain, with a dusting of powdered sugar, or with a dollop of vanilla ice cream, whipped cream, or a drizzle of vanilla custard.
The Christmas Cranberry Buckle with Sugar Cookie Streusel is a celebration in a pan. It’s the perfect harmony of textures and flavors: the soft, tender cake, the bursts of tart cranberry, and the irresistible, buttery crunch of the cookie-like topping. It’s a dessert that looks and tastes like you spent all day in the kitchen, yet the process is straightforward and forgiving. This holiday season, gift your family and friends the warmth of homemade baking. Whip up this buckle, let its incredible aroma be your holiday soundtrack, and watch it become a new, cherished tradition. Happy baking and happy holidays
