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
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Preheat the oven to 375°; butter an 8 inch square baking pan.
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Make the cake: whisk together the flour, baking powder, and salt in a medium bowl; set aside.
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Beat the butter with an electric mixer on med-high speed in a large bowl until light and fluffy.
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Gradually add the sugar and beat until light and fluffy.
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Add in the egg, zest, and vanilla; beat until blended.
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Stir in the milk with a rubber spatula.
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Stir the flour mixture into the butter mixture with the rubber spatula; the batter will be very thick.
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Toss together the raspberries and lemon juice in a small bowl and gently stir into the batter.
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Transfer to the pan and smooth the top with the rubber spatula.
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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.
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Sprinkle over the batter.
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Bake for 30-35 minutes, until a wooden pick inserted into the center comes out clean.
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Cool in the pan on a wire rack for 15 minutes.
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Cut the buckle into 9 squares and serve warm.