berry buckle
I made a delicious raspberry buckle today, recipe courtesy Martha Stewart's Everyday FOod. Unfortunately, I didn't take pictures. It was good enough that I think I'll be making it again this summer when I have some fresh berries, so maybe I'll take a picture then.
Anyway, I hear that buckle really just means coffee cake, but either way it was great! Here's the recipe for what I made. It was super easy and very delicious.
INGREDIENTS:
•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
•Whipped cream
DIRECTIONS:
1.Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish(I just used a square pyrex dish). In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt(I decreased salt to 1/4 teaspoon since I only had salted butter), and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
2.Spread batter in baking dish. Scatter raspberries on top (I used rasberries I had frozen from last summer's crop. I measured them out this morning and put them in a strainer over a bowl so any excess water would drain off. By the time I sprinkled them on top, they had decreased in volume a lot, but it still worked out really well!) Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes (I was short on time, so I checked it at 40 minutes and it was done). Let cool 20 minutes; dust with confectioners' sugar. With a large spoon, scoop out onto serving plates(or cut into 12 squares like I did); serve with a dollop of whipped cream.
Anyway, I hear that buckle really just means coffee cake, but either way it was great! Here's the recipe for what I made. It was super easy and very delicious.
INGREDIENTS:
•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
•Whipped cream
DIRECTIONS:
1.Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish(I just used a square pyrex dish). In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt(I decreased salt to 1/4 teaspoon since I only had salted butter), and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
2.Spread batter in baking dish. Scatter raspberries on top (I used rasberries I had frozen from last summer's crop. I measured them out this morning and put them in a strainer over a bowl so any excess water would drain off. By the time I sprinkled them on top, they had decreased in volume a lot, but it still worked out really well!) Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes (I was short on time, so I checked it at 40 minutes and it was done). Let cool 20 minutes; dust with confectioners' sugar. With a large spoon, scoop out onto serving plates(or cut into 12 squares like I did); serve with a dollop of whipped cream.
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