Cranberry and Candied Ginger Buckle

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

390 grams (3 cups) all-purpose flour, plus more for pan

214 grams (1 cup) white sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1⁄4 tablespoon table salt

12 tablespoons (11⁄2 sticks), plus 2 tablespoons salted butter, cut into 1⁄2-inch cubes and chilled, reserved separately

42 grams (3 tablespoons) packed dark brown sugar

40 grams (1⁄3 cup) sliced almonds

3 large eggs

1 cup sour cream

1 tablespoon vanilla extract

340 grams (12 ounces/3 cups) fresh or thawed frozen cranberries

85 grams (1⁄2 cup) finely chopped candied ginger

Powdered sugar, to serve (optional)

Directions at wskg.org

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