First made November 29, 2015 – Bough making day

• For the cake (Adapted from KAF)
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 7 TBS unsalted butter, at room temperature, plus more for the pan
• 1/2 cup granulated sugar
• Zest from 1 orange, preferably organic or organic dried orange peel)
• 2 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup sour cream (I used whipping cream gone sour)
• 2 cups fresh or frozen cranberries
• For the crumb topping
• 1 cup all-purpose flour
•1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
•7 TBS or less unsalted butter, cold, cut into 1/4-inch cubes
• 1 tablespoon vanilla extract
Directions
• Make the cake
• 1. Preheat the oven to 350°F (176°C). Butter a 9-inch square baking pan.
• 2. Sift the flour, baking powder, and salt together in a bowl.
• 3. Using a handheld mixer or a stand mixer with the paddle attachment, cream the butter, sugar, and orange zest together on medium-high speed until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, then add the vanilla. Switch to a spoon and add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour mixture and scraping the sides of the bowl occasionally. Fold in 1 cup cranberries.
• 4. Spread the batter in the prepared pan and sprinkle the remaining 1 cup cranberries over the cake.
• Make the crumb topping
• 5. Combine the flour, sugars, salt, and butter in the bowl of a food processor or a stand mixer with the paddle attachment. Pulse or mix on low speed until the mixture is the texture of coarse crumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly just until incorporated.
• 6. Sprinkle 1 cup crumb topping over the cranberries on the batter. If you really, really, really like crumbs, dump the rest of the crumbs on the cake. If you want to save a little for another day, stash the remaining crumb topping in a resealable plastic bag for another buckle and freeze for up to 3 months.
• 7. Bake the buckle for 45 to 50 minutes, until lightly golden and firm on top. Let cool in the pan on a wire rack before slicing and serving. The cake will keep, tightly wrapped in plastic wrap, at room temperature for 2 to 3 days. I needed to bake this a bit longer- when knife comes out clean it is done- used a baking sheet underneath pan.