Homegrown Thoughts

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)