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A festive close-up of a baked Christmas Cranberry Buckle Recipe, with a slice cut out to show its tender, cranberry-filled crumb and golden streusel topping.

Christmas Cranberry Buckle with Orange Glaze

A festive and wonderfully moist buckle cake, generously studded with fresh, tart cranberries and bright orange zest, crowned with a sweet cinnamon streusel, and finished with a zesty orange glaze. It's a delightful treat perfect for holiday breakfasts or as a dessert.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American, Holiday
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Streusel Topping
  • 1/2 cup All-purpose flour
  • 1/4 cup Light brown sugar packed
  • 2 tbsp Granulated sugar
  • 1/2 tsp Ground cinnamon
  • 1/4 cup Unsalted butter cold, cut into small pieces
For the Cranberry Buckle
  • 1 3/4 cups All-purpose flour
  • 1 cup Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 large Egg room temperature
  • 1/2 cup Milk room temperature
  • 1/2 cup Unsalted butter melted and cooled (1 stick)
  • 1 tsp Vanilla extract
  • 1 1/2 cups Fresh cranberries rinsed and dried
  • 1 tsp Orange zest from 1 medium orange
For the Orange Glaze
  • 1 cup Powdered sugar
  • 2-3 tbsp Fresh orange juice

Equipment

  • 9-inch round baking pan
  • Large mixing bowl
  • Medium mixing bowl
  • Small mixing bowl
  • Electric mixer (optional)
  • Whisk
  • Rubber spatula
  • Measuring cups
  • Measuring spoons
  • Small saucepan (for melting butter)
  • Wire cooling rack

Method
 

Prepare Streusel Topping
  1. In a medium bowl, combine 1/2 cup flour, 1/4 cup packed light brown sugar, 2 tbsp granulated sugar, and 1/2 tsp ground cinnamon. Whisk together until well combined.
  2. Add the 1/4 cup cold unsalted butter (cut into small pieces) to the dry streusel mixture. Use your fingertips or a pastry blender to cut the butter into the flour mixture until coarse crumbs form. Set aside.
Prepare Buckle
  1. Preheat your oven to 375°F (190°C). Grease and lightly flour a 9-inch round baking pan. Tap out any excess flour.
  2. In a large mixing bowl, whisk together 1 3/4 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until thoroughly combined.
  3. In a separate medium bowl, whisk together the large egg, 1/2 cup milk, 1/2 cup melted and cooled unsalted butter, and 1 tsp vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula or an electric mixer on low speed until just combined. Be careful not to overmix; a few lumps are fine.
  5. Gently fold in the 1 1/2 cups fresh cranberries and 1 tsp orange zest until evenly distributed throughout the batter.
Assemble & Bake
  1. Pour the buckle batter into the prepared 9-inch round baking pan, spreading it evenly.
  2. Evenly sprinkle the prepared streusel topping over the top of the batter.
  3. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and the streusel bubbly.
  4. Let the buckle cool in the pan on a wire rack for at least 20-30 minutes before removing. This allows it to set properly.
Prepare Orange Glaze
  1. While the buckle is cooling, prepare the glaze. In a small bowl, whisk together 1 cup powdered sugar and 2-3 tablespoons of fresh orange juice until smooth and pourable. Add more orange juice a teaspoon at a time if it's too thick, or more powdered sugar if too thin.
  2. Once the buckle has cooled completely or is just slightly warm, drizzle the orange glaze generously over the top.
  3. Allow the glaze to set for a few minutes before slicing and serving. Enjoy!

Notes

This cranberry buckle is best served fresh but can be stored at room temperature, covered, for up to 3 days, or refrigerated for up to 5 days. For best results, reheat individual slices slightly before serving if chilled. Fresh cranberries are key for that festive tartness; frozen can be used directly without thawing.