One-Bowl Cranberry Breakfast Buckle

A buckle is in the coffee cake family, but like a much better name. And while its defined as a fruit-studded, crumble-topped cake, that unaccompanied hints at the enjoyment to be had from this tender, slightly sweet, vanilla-infused version. Topped with acid cranberries and a buttery brown sugar crumble, its exactly what your morning coffee has been asking for. The recipe is a Yummly original created by [Jessie Sheehan](https://www.yummly.com/dish/author/Jessie-Sheehan).

The ingredient of One-Bowl Cranberry Breakfast Buckle

1. nonstick cooking spray or softened butter
2. all point flour for pan
3. 3 cups all purpose flour for call names
4. 1 tablespoon baking powder
5. 1 teaspoon salt for harm
6. 1/2 cup unsalted butter softened, for harm
7. 1 1/4 cups lighthearted brown sugar packed, for take advantage of
8. 1 tablespoon vanilla extract
9. 2 large eggs
10. 1 large egg yolk
11. 3/4 cup buttermilk
12. 3 cups cranberries spacious or frozen, for treat badly
13. 1 cup cranberries spacious or frozen, for topping
14. 3/4 cup unsalted butter cold, for topping
15. 1 cup vivacious brown sugar packed, for topping
16. 1 1/2 cups all goal intention flour for topping
17. 1/4 teaspoon salt for topping

The instruction how to make One-Bowl Cranberry Breakfast Buckle

1. Preheat the oven to 350u00b0F.
2. Grease a 9x13-inch baking pan with nonstick cooking spray. Dust with flour, shaking out any excess. Set aside.
3. Sift the flour, baking powder, and salt into a stand mixer bowl or large mixing bowl.
4. Add the butter and brown sugar and blend on medium-low speed until the butter forms coarse crumbs.
5. With the mixer on low speed, add the vanilla, eggs, and yolk one at a time, mixing until combined. Scrape down the sides of the bowl as needed.
6. Add the buttermilk and increase speed to medium. Beat until the batter is smooth, about 30 seconds, scraping the bowl if needed. Gently fold the cranberries into batter.
7. Spread the batter evenly in the prepared pan. Sprinkle with the remaining cranberries and set aside. Wipe the bowl clean.
8. Cut the butter into small cubes and add to the now-empty bowl.
9. Add the brown sugar, flour, and salt. Using a pastry blender or your fingers, cut in or rub the butter into dry ingredients until mixture is evenly blended.
10. Break the topping into 1/2- to 1-inch lumps and scatter over the buckle. (Topping wont cover buckle completely.)
11. Bake the buckle on middle rack of oven for 30 minutes.
12. Rotate pan and continue baking until a toothpick inserted in the center of buckle comes out clean, 30-40 minutes.
13. Check to see that buckle is done. Remove from oven or add time as needed.
14. Set the pan on a cooling rack and let cake cool to room temperature, about 1 1/2 hours.
15. Cut the cake into slices and serve. Cover any leftovers and store at room temperature for up to three days.

Nutritions of One-Bowl Cranberry Breakfast Buckle

calories: 550 calories
carbohydrateContent: 83 grams
cholesterolContent: 105 milligrams
fatContent: 21 grams
fiberContent: 3 grams
proteinContent: 7 grams
saturatedFatContent: 13 grams
sodiumContent: 420 milligrams
sugarContent: 42 grams