Raspberry Crumb buckle- Have you ever wondered what those little orbs filled with seeds that together make a raspberry are called? Drupelets! I don't know why, but I've always found that name kind of cute. Now I'll show you how to make a delightful sweet treat using these drupelet filled beauties.
What is a buckle? I'm glad you ask. It's not quite a cobbler, cake, or a crumble, although it shares a lot of their best attributes. It is usually defined as a single layer cake with fruit in the batter, giving the finished product an indented, or "buckled" appearance. This one has a lovely vanilla and brown sugar crumble on top for textural variety.
The fruit not only provides the primary flavor theme here, but in conjunction with buttermilk, it makes an unctuous texture that is just heavenly. Getting a full spoonful of what I call "the perfect bite" is a dessert obsession of mine, and the sweet tart berries, velvet cake texture, melding with the crispy crumb topping really creates that mouthful.
This raspberry buckle recipe is a really good one for anyone who may be intimidated by baking. Just follow the instructions, and it's fool proof!
If You Are Really Into Dessert, But Would Rather Have Something Chocolate, Try This Chocolate Torte On For Size!
Equipment
I made this raspberry buckle using my trusty stand mixer, but an electric hand mixer will definitely do the trick. There are many other small wares listed below, for a complete list of what we at season two taste consider to be essential to a well equipped kitchen, go "here".
Ingredients
Wet Ingredients for Cake Batter
- ¼ cup softened unsalted butter
- 1 each large egg
- ⅔ cup granulated sugar
- ½ cup butter milk measured with the liquid measuring cup
- 1½ pints fresh raspberries
- 1 tsp vanilla extract
- 1 tbsp lemon zest
Dry Ingredients for Cake Batter
- 1½ cups all purpose flour
- 2 tsp baking powder
- ½ tsp salt
Crumb Topping
- 1¼ cup all purpose flour
- ½ cup brown sugar packed
- ⅓ cup granulated sugar
- ½ tsp salt
- 6 tbsp unsalted butter melted
- 1 tsp ground cinnamon
Instructions For Raspberry Buckle
Place the softened butter and sugar in the bowl of your stand mixer or a mixing bowl, mix on medium speed until combined. Add the egg, and mix on medium speed until fluffy.
Add the vanilla extract and mix on medium speed until combined well. Scrape down the sides of the bowl.
In a separate mixing bowl place the drum sieve over and add the flour, baking powder, and salt. Sift the dry ingredients gently together into the bowl.
Returning to the mixer, add the dry ingredients followed by the buttermilk, each approximately one third at a time, allowing them to incorporate fully before adding the next amount. Scrape sown the sides as necessary with a spatula.
Here you see the batter being spread into a well buttered pan. A little multi tasking is shown here, with the butter getting melted for the crumble.
Getting the crumble ready, dry ingredients and butter getting melted, then we mix it together below.
So pretty! top the batter with the berries, pushing them in a little.
Cover it all up with the crumble topping and it's ready to bake!!
Raspberry Crumb Buckle
Equipment
- 1 8 inch by 8 inch baking pan
- 1 measuring spoons
- 1 Measuring cup set
- 1 liquid measuring cup
- 1 electric mixer a stand or hand mixer will do (for a hand mixer you will need one more mixing bowl)
- 2 Mixing Bowls
- 1 small sauté pan for melting butter
- 1 off set spatula
- 1 Rubber Spatula
- 1 drum sieve
- 1 micro plane or zester
- 1 Cooling rack
- 1 tooth pick or skewer for testing the cakes doneness
Ingredients
Wet Ingredients for Cake Batter
- ¼ cup softened unsalted butter
- 1 each large egg
- ⅔ cup granulated sugar
- ½ cup butter milk measured with the liquid measuring cup
- 1½ pints fresh raspberries
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Dry Ingredients for Cake Batter
- 1½ cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
Crumb Topping
- 1¼ cup all purpose flour
- ½ cup brown sugar packed
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 6 tablespoon unsalted butter melted
- 1 teaspoon ground cinnamon
Instructions
Cake Batter
- place the softened butter and sugar in the bowl of your stand mixer or a mixing bowl
- mix on medium speed until combined
- add the egg, and mix on medium speed until fluffy
- add the vanilla extract and mix on medium speed until combined well
- scrape down the sides of the bowl
- in a separate mixing bowl place the drum sieve over the bowl and add the flour, baking powder, and salt to the drum sieve
- sift the dry ingredients together into the bowl
- add ⅓ of the combined dry ingredients to the butter, sugar, and egg mixture
- mix on low to medium speed until combined scraping down the sides of the bowl as needed with a rubber spatula
- add ⅓ of the butter milk to the bowl and mix on medium speed until combined
- repeat the above process with the remaining dry ingredients and butter milk ending the process with butter milk
Preparing the Pan and Baking
- preheat oven to 350℉
- use about 2 tablespoons of softened butter to grease the 8 inch by 8 inch baking pan
- use about ¼ flour to shake around the greased pan to coat it
- spread the prepared batter into the pan evenly using the off set spatula
- place the raspberries on top off the batter, arranging evenly and pushing them into the batter slightly
- sprinkle the prepared crumb topping evenly over the surface (see instructions below)
- place the cake into a preheated 350℉ oven on the center rack for 40-45 minutes, or until an inserted toothpick comes out clean
- remove from oven and cool on a rank for at least 20 minutes
- cut into desired serving size, serve with vanilla ice cream or whipped cream enjoy!
Crumb Topping
- place the flour, brown sugar, cinnamon, and salt in a mixing bowl
- place the butter in a small sauté pan and melt
- let the butter cool slightly so you don't burn yourself
- mix together the flour, sugar, cinnamon, and salt until combined
- add the cooled melted butter, and mix with your hands until crumbs form
Variations
You can make a number of different fruit-based buckles using this method including:
- peach
- apricot
- cherry
- blueberry
- raspberry
Storage Of Raspberry Buckle
This dessert will keep fresh at room temperature tightly sealed for 3 to 5 days.
Pairings
You've just got to try this with some ice cream on top, (especially after warming the cake slightly), or with freshly whipped cream!
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