Raspberry buckle

Home|Taste|Raspberry buckle

A buckle is an old-fashioned name for a flavorful cake that buckles under from the weight of the topping. This version has the goodness that comes from using lots of fresh fruit and the pistachio streusel is just plain yummy.

Raspberry Buckle

Topping:

1/2 cup sugar

1/4 cup flour

1/4 teaspoon each cinnamon, ground cardamom, and salt

1/4 cup chilled unsalted butter, cut into 1/2-inch pieces

1/2 cup chopped pistachios

Batter:

1/4 cup unsalted butter, at room temperature, plus more for pan

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

1 large egg

1 teaspoon vanilla

1/2 cup regular milk or unsweetened almond milk

3 cups raspberries, completely dry, divided

1. Preheat oven to 350 degrees. Make topping: whisk sugar, flour, cinnamon, cardamom and salt in a medium bowl. Add butter and rub in with your fingers until mixture comes together in large clumps. Stir in pistachios and set aside.

2. Butter an 8-inch square pan. Line with baking parchment, leaving a 2-inch overhang on two sides. Line remaining two sides with parchment strips. Butter parchment.

3. Make batter: Sift (or stir together) flour, baking powder and salt into a small bowl. In a large bowl with a mixer, beat sugar and 1/4 cup butter on high speed until blended, about 3 minutes. Add egg and vanilla and beat on high speed just to combine, 30 to 60 seconds. Reduce speed to low and alternately add one-third of dry ingredients, then half of milk until all are used, blending after each addition until just combined.

4. Reserve 1 cup raspberries. Spread half of batter in prepared pan and sprinkle with 2 cups berries. Spoon and gently spread remaining batter over berries. Sprinkle with 1/2 cup reserved berries, then with half of topping; repeat to use remaining berries and topping.

5. Bake buckle until golden brown and a toothpick inserted into center (not in a berry) comes out clean, 60 to 70 minutes; drape with foil if topping is browned before center is done.

6. Cool in pan on a rack for 20 minutes. Lift buckle from pan using the long pieces of parchment. Let buckle cool completely (about 1 1/2 hours more) on parchment on rack. To serve, ease from parchment onto a platter.

Serves nine at 373 calories each.

(Source: Sunset Magazine)

Susan Woody has been a food writer for more than 25 years and is a member of the Association of Food Journalists.

By |September 6th, 2017|

About the Author:

READER COMMENTS