Of course not.

This recipe is basically Kitchen Brother’s Cranberry Buckle, with one important, essential, imperative addition: orange extract. Unnecessary, you say, when there’s already zest? Please, there can never be enough orange, especially in combination with cranberry.

That’s your lesson for today.

Cranberry Buckle

Streusel
1/2 C unbleached AP flour
1/2 C packed light brown sugar
2 T granulated sugar
1/2 t ground cinnamon
Pinch table salt
4  T unsalted butter (1/2 stick), cut into 8 pieces, softened but still cool
Cake
1 1/2 C AP flour
1 1/2 t baking powder
10 T unsalted butter, softened but still cool
2/3 C granulated sugar
1/2 t table salt
1/2 t grated orange zest
1 t orange extract
1 1/2 t vanilla extract
2  large eggs , room temperature
4  C fresh cranberries

Mix dry streusel ingredients, add softened butter, chopped, and rub between your fingers until the consistency of wet sand. Set aside.

Preheat oven to 350F and grease a 9″ cake pan.

Whisk together flour and baking powder, set aside.

Cream butter, sugar, salt, and orange zest. Add eggs and vanilla and orange extracts. Mix until smooth, and then add dry ingredients, mixing until the flour is thoroughly combined.

Fold in cranberries. I highly recommend you do this with a wooden spoon rather than a spatula, lest your spatula snap in two. As mine did approximately half an hour ago.

Transfer dough to pan, pressing it into corners until it is even. Gather streusel in your hand and form a large clump before sprinkling it over the cake.  Repeat until the cake is coated and the streusel is gone. Bake for 55 minutes.

I can’t vouch for its taste, but it smells fabulous.