Berry Buckle

bursting with fruit

This week I tried my hand at a baking Berry Buckle. In our ongoing quest to define various summertime desserts, a buckle was next on my list.

 

“What makes a buckle a buckle?” You may ask (or at least, I did!). In my internet perusing, I learned that a buckle is more cake-like, though it’s a cake baked with fresh fruit (just to be clear, just because it’s fruit + cake, it does not make it a fruitcake). The cake is supposed to “buckle” around the large amount of fruit in the cake.

 

And you know what else?! It has a streusel topping. If that’s not a perfect cake to try in these diminishing days of summer, I don’t know what is!

 

 

This buckle was awesome – the cake is dense and moist, the fruit is perfume-y and sweet, and the streusel topping is crisp and buttery. It was great as a dessert, but also could be delicious for a brunch or afternoon treat with a cup of coffee. Also, it shouldn’t be limited to summertime – this could be easily made in the non-fresh fruit seasons with some frozen fruit.

 

Enjoy!

 

 

Print

Summer Berry Buckle

  • Author: Alton Brown, via Food Network, with very slight alterations by Strudel
Scale

Ingredients

For the cake:

  • Nonstick cooking spray
  • 9 ounces flour, approximately 2 cups
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 2 ounces unsalted butter, room temperature
  • 5 1/4 ounces sugar, approximately 3/4 cup
  • 1 large egg
  • 1/2 cup whole milk
  • 15 ounces fresh berries, approximately 3 cups

 

For the topping:

  • 3 1/2 ounces sugar, approximately 1/2 cup
  • 1 1/2 ounces flour, approximately 1/3 cup
  • 1/2 teaspoon freshly ground nutmeg

Instructions

  1. For the cake: Preheat the oven to 375 degrees F.

 

  1. Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.

 

  1. In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.

 

  1. In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.

 

  1. For the topping: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
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