1 cup buttermilk
2 large eggs, lightly beaten
1 tsp vanilla extract
3 cups all-purpose flour
1 tbsp cinnamon
1 cup white sugar
1 tbsp baking powder
1/2 tsp salt
1 stick unsalted butter, chilled and cut into small cubes
2 cups fresh or frozen cranberries
2 tbsp unsalted butter, melted
Preheat oven to 350F. Grease a 9″ cake pan.
In a measuring cup, mix together buttermilk, eggs and vanilla. Set aside.
In a food process/blender, combine flour, cinnamon, sugar, baking powder and salt. Blend in butter cubes until the mixture looks like coarse crumbs. Remove 1 cup of the
mixture for the topping later.
Add milk mixture to the flour mixture. Stir until just combined. Gently fold in cranberries.
Pour batter into the greased cake pan.
To make topping. Melt the remaining 2 tbsp butter and drizzle over the reserved flour mixture. Mix together with a fork until it’s crumbly.
Sprinkle the crumbs over the top of the batter.
Place in the oven and bake until very lightly browned and a toothpick inserted in the center comes out clean, about 60 – 75 mins. Place on a wire rack to cool.