As promised, here is the recipe I used to make my Raspberry Buckle. For those who aren’t familiar with the term ‘buckle’, think coffee cake with fruit. I’m happy to report that it did turn out nicely. I find red raspberries a bit too tart for me to LOVE them and I’m wondering if I could soak them in sugar like strawberries. Most people probably wouldn’t have this opinion, though. I just happen to have a huge sugar bug. The cake as a whole is very good. :-)
This is perfect to have with some whipped cream or vanilla ice cream!
The original recipe is from Martha Stewart. I made minor adjustments like using an 11 x 7 baking dish, using frozen berries (from my back yard), and adding about a teaspoon of vanilla extract. Here is the original recipe so you can follow it exactly or make changes like I did.
Raspberry Buckle
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
- 1 cup granulated sugar
- 3 large eggs
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 containers (1/2 pint each) raspberries (2 3/4 cups)
- Confectioners’ sugar, for dusting (optional)
- Whipped cream (optional)
Directions
- Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
- Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners’ sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.
