I never make up my own recipes; I just find really good ones already created and then I tell you if I like them enough! This one is amazing. You know how I am always the one who goes for the chocolate dessert? Well this may have changed my mind... with fresh cranberries, a crunchy sweet topping, and orange zest and vanilla cake, this is now one of my favorite desserts. And that's saying a lot, coming from a chocoholic. :)

This recipe is from Family Style Food (www.familystylefood.com). It has some great recipes!

(this is my picture, the picture on the actual website is much better)

Cranberry Orange Buckle

• 2 tablespoons packed light brown sugar
• 6 tablespoons unsalted butter
• 2 1/4 cups unbleached all-purpose flour
• 1 cup plus 2 tablespoons granulated sugar
• 3/4 teaspoon fine sea salt
• 5 teaspoons pure vanila extract
• 2 teaspoons baking powder
• Grated zest of one orange
• 2 eggs
• 1/2 cup plain yogurt or sour cream
• 2 cups (8 ounces) fresh or frozen cranberries

Preheat oven to 350 degrees and butter a 9-inch square baking pan. Pulse the brown sugar, 2 tablespoons of the butter, 1/2 cup of the flour, 3 tablespoons of the granulated sugar, 1/4 teaspoon of the salt and 2 teaspoons vanilla in a food processor (or in a bowl using a fork or pastry blender) until coarse crumbs form; set aside for topping. Sift the remaining flour, salt and baking powder into a bowl. Cream the remaining butter, remaining sugar and orange zest in a bowl with a handheld mixer or in a stand mixer until light and fluffy. Add the eggs one at a time followed by the vanilla. Scrape down the sides of the bowl and reduce mixer speed to low; stir in 1/3 of the flour mixture and half the yogurt. Repeat, ending with the last third of flour. Stir in 1 cup of the cranberries. Scrape the batter into the pan, spreading it evenly and distribute the remaining cranberries over the top. Sprinkle the reserved topping over the cranberries. Bake 45 - 50 minutes on the middle rack, or until light golden brown and top is firm. Yield: 8 -10 servings