Sunday sweets – Raspberry buckle

Posted on: June 13th, 2010 by admin 2 Comments

Martha Stewart makes me laugh, I just love the idea of her in prison, baking up treats for all the inmates while wearing an apron she made during an earlier demo…  But she does know how to bake- I’ll give her that, you just have to watch her sugar amounts though.   There are times where she really goes wild with the sweet, so it pays to always taste and adjust her recipes.  It’s berry season here in North America, so they’re everywhere (hence our recent recipes) but frozen berries work great in cooking also.  As usual, berries are pretty interchangeable so feel free to substitute your favorite.

By the way a buckle is kind of a cross between a cake and a cobbler it sometimes has a crumble top also.  We made it first because of the name and now we’re big buckle fans.

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 c sugar
  • 3 eggs
  • 1 c all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • about 1 pint or 2 1/2 c raspberries
  • Confectioners’ sugar, for dusting (optional)

Preheat oven to 180ºC (350ºF). Butter a 2-quart oval or square baking dish.

In a large bowl, cream butter and sugar 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, slowly add flour mixture to the buttery one until incorporated.

Spread batter in the baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, about 45 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.

Song for this recipe:

“Folsom Prison Blues” – Johnny Cash Johnny Cash - At Folsom Prison (Live) - Folsom Prison Blues

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2 Responses

  1. admin says:

    love it

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