Raspberry Buckle

(from saymyname’s recipe box)

Serves 9 people

Categories: Dessert, Raspberries

Ingredients

  • Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter , at room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • 1 pint ripe raspberries
  • Topping:
  • 1/3 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter , cut into small pieces

Directions

  1. Preheat the oven to 375°; butter an 8 inch square baking pan.

  2. Make the cake: whisk together the flour, baking powder, and salt in a medium bowl; set aside.

  3. Beat the butter with an electric mixer on med-high speed in a large bowl until light and fluffy.

  4. Gradually add the sugar and beat until light and fluffy.

  5. Add in the egg, zest, and vanilla; beat until blended.

  6. Stir in the milk with a rubber spatula.

  7. Stir the flour mixture into the butter mixture with the rubber spatula; the batter will be very thick.

  8. Toss together the raspberries and lemon juice in a small bowl and gently stir into the batter.

  9. Transfer to the pan and smooth the top with the rubber spatula.

  10. Make the topping: whisk together the flour, brown sugar, and cinnamon in a bowl; cut in the butter with a pastry blender until the largest pieces of butter are the size of small peas.

  11. Sprinkle over the batter.

  12. Bake for 30-35 minutes, until a wooden pick inserted into the center comes out clean.

  13. Cool in the pan on a wire rack for 15 minutes.

  14. Cut the buckle into 9 squares and serve warm.

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