Christmas Cranberry Buckle with Sugar Cookie Streusel

Christmas Cranberry Buckle with Sugar Cookie Streusel

Ingredients:

For the Spiked Candied Fruit

• 3 tablespoons finely chopped candied orange peel
• 3 tablespoons finely chopped Australian Crystallized Ginger, such as Williams-Sonoma
• 1 tablespoon orange liqueur, such as Grand Marnier®

For the Sugar Cookie Streusel:

• ¾ cup (90 to 94 grams) unbleached all-purpose flour
• 6 tablespoons (75 to 80 grams) granulated sugar
• 6 tablespoons (85 grams) salted butter, cut into bits

For the Cake:

• 1½ cups (195 grams) unbleached all-purpose flour, plus extra for cake pan
• 1½ teaspoons (7 grams) baking powder
• ¾ teaspoon (3.6 grams) kosher salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon freshly grated whole nutmeg
• 10 tablespoons (about 141 grams) unsalted butter, softened
• ¾ cup (150 grams) granulated sugar
• 2 teaspoons grated lemon zest, 1 medium lemon
• 2 teaspoons (10 ml) pure vanilla extract
• 2 large eggs (mine weighted 112 grams w/o shells), room temperature
• 3½ cups (14 ounces/about 350 grams) fresh cranberries, rinsed & dried
• Shortening or favorite cooking oil, for greasing cake pan

For the Sugar Topping:

• 1½ to 2 teaspoons granulated sugar

Special Equipment:

• One 9-inch round nonstick springform pan
• Two insulated cake strips, such as Wilton® Small Bake Even Strips (Set of 2)
• Cake Lifter, helpful but not necessary

For more information please visit: www.wickedgoodkitchen.com