Orange Cranberry Buckle

Topping:
2 ounces butter
2 ounces all-purpose flour
zest of one orange, finely chopped
4 ounces turbinado sugar

Batter:
1-1/2 cups dried cranberries
orange juice just to cover the cranberries
6 ounces all-purpose flour
2 ounces whole wheat pastry flour
2 teaspoons baking powder (preferably non-aluminum)
1/2 teaspoon salt
6 ounces sugar
2 ounces butter
1 egg
1/2 teaspoon Boyajian brand pure orange oil
1/2 cup milk

Heat the cranberries and orange juice in the microwave for 2 minutes and set aside to soak.

Prepare the topping by rubbing the butter into the flour and mixing with the other topping ingredients. Set aside.

In a medium-sized bowl, thoroughly mix the flours for the batter with the baking powder and salt.

Cream the sugar and butter. Add the eggs and orange oil. Beat until light and creamy colored. Gently fold the milk and the flour mixture with the creamed mixture. Add the cranberries with as much orange juice as it takes to make a smooth batter.

Put in two small loaf pans or an 8-inch square pan. Cover with the topping.

Bake at 375 degrees for 40 to 45 minutes or until a cake tester comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.