Cranberry Gingerbread Buckle Recipes

CRANBERRY GINGERBREAD BUCKLE

Steps:

• 1. CRUMB TOPPING: In a large bowl, beat butter, brown sugar, cinnamon and ginger on medium speed electric mixer for about 1 minute. On low speed, stir in flour until just mixed in and crumbs begin to form, about 15 seconds. DO NOT OVERMIX. Mixture should be crumbly, not smooth. Set aside.
• 2. Preheat oven to 325 degrees. Spray an 8-inch square pan with vegetable cooking spray.
• 3. CAKE: Sift flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves together; set aside. In a small bowl mix coffee with a small amount of milk to dissolve, then stir in remaining milk. Set aside.
• 4. In a large bowl, use an electric mixer on medium speed to beat butter and brown sugar until smooth, about 1 minute. Mix in eggs, molasses, and vanilla until blended, about 2 minutes. The mixture may look curdled. On low speed add half the flour mixture, mixing to incorporate. Stir the reserved coffee-milk to make sure the coffee is dissolved, and add to the batter, mixing just until blended. Add the remaining flour mixture, mixing just until incorporated and the batter is smooth. Spread batter evenly in the prepared pan. Spoon cranberries over the batter. Sprinkle reserved crumb topping over the cranberries.
• 5. Bake for 45 to 55 minutes, until a toothpick inserted into the center of the buckle comes out clean. The top may still look wet, so be sure to use the toothpick test. Cool in the pan on a wire rack, about 1 hour. Cut into squares and serve slightly warm or at room temperature, topped with whipped cream, if desired.

STICKY CRANBERRY GINGERBREAD

Steps:

• Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
• In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
• In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
• In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
• Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.