Cranberry Buckle: because at least that came out as hoped, unlike my morning.

I must have yelled at my children a lot today; because my throat is sore right now.  It was a graceless, awful morning, full of words like, “Yes, I am sorry that I disciplined you in anger, but you still should not have…”

There was a lot of infuriating, “It’s all your fault Mom.” sorts of whines and, at at the bottom of my mind, I wondered if perhaps everything really was my fault.  When K wet her pants at the playground this morning, she even announced it as, “You forgot to take me to the potty Mommy!”

So, the buckle recipe:

I adapted the Cook’s Illustrated recipe for blueberry buckle, only I used 1 1/2 cups more sugar, half as much fruit, and fresh grated ginger instead of lemon zest, and since S the cute co-op girl gave me a duck egg, I used that in place of the two hen’s eggs.  Duck eggs are incredible in baked goods! Preheat oven to 350.

crumbs; Mix and put aside:

1/2 cup flour

1/2 cup packed brown sugar

2 T white sugar

pinch salt

4 T butter

 

Cake;

cream together

10 T butter

2 1/3 cup sugar

1/2 t salt

2 t grated fresh ginger root

2 t vanilla extract

beat in

2 large eggs (a duck egg if you are super lucky)

stir in1 1/2 cup flour and 1 1/2 t baking powder

fold in by hand 2 cups washed and picked over cranberries.

spread the batter in a springform pan (it is as thick as cookie dough) sprinkle the crumbs on top, after pinching them in your fist to give them the pebbly look.

At lunch today, I poured out my heart to DH.  Matty piped up, “B didn’t blame you Mom!” And B said, “Thanks M, I was going to say that myself.”

1/3 isn’t bad?

 

 

Bake for 50min, let cool 15.  The center will fall a little.  Leave more time in the oven if  you are using frozen fruit.

 

 

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