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Cranberry and Candied Ginger Buckle
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. Our version is loosely based on a recipe in “Rustic Fruit Desserts” by Cory Schreiber and Julie Richardson. Instead of making an entirely separate crumb topping, we remove a portion of the flour-sugar-butter mixture that is the base of the cake, then mix in a few additional ingredients to create a mixture that bakes up with the just the right crumby texture. Covered tightly at room temperature, leftovers keep for up to three days.
grams (3 cups) all-purpose flour, plus more for pan
grams (1 cup) white sugar
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