Perfect for cooler weather (for those in the Northern Hemisphere!) this cranberry buckle is tart, sweet, and delicious with a scoop of vanilla ice cream. It comes together very quickly and only requires basic ingredients which makes it a great dish to serve at a gathering or bring to a potluck Feast or Holy Day.
The base of this dessert is basically an eggless cake, but it's called a buckle because of the way the cake puffs up and "buckles" around the cranberries as it bakes. It could easily be made vegan by substituting non-dairy butter and milk.
Adapted from a recipe by Kat Jeter & Melinda Caldwell
3/4 cup butter
4 cups cranberries (fresh or frozen)
1 cup sugar, plus more for sprinkling
1 1/2 cups flour
3 tsp baking powder
1/2 tsp salt
1 1/2 cup milk
1 tsp vanilla extract
1. Preheat oven to 350 degrees F.
2. Heat a 12 inch skillet over medium heat and melt the butter in the pan.
3. While the butter melts, mix the batter. Mix the flour, sugar, baking powder, and salt and whisk until combined.
4. Add milk to the dry mixture, whisking it together. This part works best with an electric stand mixer or hand mixer.
5. Add vanilla and stir until combined.
6. Add melted butter and mix until the batter becomes fluffy, about 1 minute.
7. Pour the batter into the warm skillet.
8. Sprinkle cranberries all over the top of the cake, all the way to the edges.
9. Bake cake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Serve warm with a scoop of ice cream!