Cranberry Buckle With Vanilla Crumb - cooking recipe

Ingredients

vanilla, crumb (recipe below)
1 tablespoon unsalted butter, at room temperature, for pan
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup unsalted butter
3/4 cup granulated sugar
1 orange, zest of
2 eggs
1 tablespoon pure vanilla extract
1/2 cup sour cream
2 cups cranberries, divided (fresh or frozen)
Vanilla Crumb
1 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into 1/4-inch cubes
1 tablespoon pure vanilla extract

Preparation

To Make Vanilla Crumb: Combine the flour, sugars, salt and butter in the bowl of a food processor or a stand mixer with the paddle attachment. If using a food processor, pulse until the mixture is the texture of coarse crumbs. With a stand mixer, combine on low speed, also until the texture of coarse crumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly to distribute the vanilla. Set aside.
Preheat the oven to 350\u00b0F Butter a 9-inch square baking pan. Sift the flour, baking powder and salt together in a bowl.
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar and orange zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla. Stir in the flour mixture in three additions alternating with the sour cream in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally.
Fold in 1 cup of the cranberries. Spread the mixture into the prepared pan.
Distribute the remaining 1 cup cranberries over the cake and sprinkle the crumb topping over the cranberries. Bake for 45 to 50 minutes, or until lightly golden and firm on top.