A buckle is a fruit-studded cake with a buttery crumb topping; it’s a great breakfast treat, an excellent midday sweet alongside tea or coffee, or a casual, not-too-heavy after-dinner dessert.
In this recipe from our cookbook "Milk Street Bakes," we give our version holiday appeal with pops of sweet-tart cranberries, finely chopped crystalized ginger and ground cinnamon.
Instead of making an entirely separate crumb topping, we streamline the process by using a food processor to make a coarse flour-sugar-butter base that we then divide, pulsing almonds, brown sugar and a bit more butter into one portion to make the streusel topping. The rest of the base is gently combined by hand with the wet ingredients. Sour cream adds moisture and tang without rendering the batter too wet. We also add candied ginger, which lends peppery-spicy notes to complement the cranberries.
Please select this link to read the complete article from The Associated Press.