Cranberry buckle with streusel

Heat the conventional oven to 180 °C. Grease a 20 cm square tin with 5 g butter and line with overhanging paper. Melt 57 g butter for about 5 minutes and cool for 10 minutes for the batter. Mix 120 g flour, 213 g brown sugar and 0.25 tsp salt. Rub in the remaining 113 g cold butter, then add 5 ml vanilla to form coarse crumbs. Refrigerate.

Sort, wash and thoroughly dry the cranberries, then roughly chop them. Whisk the reserved cooled melted butter with the remaining 142 g brown sugar and 10 ml vanilla. Add egg, then milk. Mix in baking powder and the remaining 0.5 tsp salt. Fold in the remaining 180 g flour and 148.5 g cranberries with a spatula. Stop when the flour disappears. Spread the thick batter in the tin.

Scatter the remaining 49.5 g cranberries and cold streusel over the batter. Bake for about 70 minutes at 180 °C, rotating halfway if needed. The top should be golden and a central skewer carry only moist crumbs, not liquid batter. Cool in the tin for 20 minutes, then lift out with the paper and place on a rack. Cool for about another 40 minutes until completely cold before slicing.