Raspberry Buckle

How did it get its name? So good you need to loosen your belt buckle after eating? Or is it the way the topping buckles as it bakes?
By / Photography By D. Lucas Landis | July 03, 2015

Ingredients

  • ¾ cup butter, room temperature
  • ½ cup white sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1½ cups cake flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup whole milk
  • 1 pint raspberries, washed and dried
  • ½ cup brown sugar, packed
  • ⅔ cup almond flour

Instructions

Preheat oven to 350°. Butter an 8-inch round pan. In a medium-sized bowl, cream ½ cup of butter (set aside ¼ cup for the topping) and the white sugar for 2–3 minutes. Add the egg, vanilla and almond extracts and beat until well blended and fluffy. Set aside 

In a separate bowl, stir together the cake flour, baking powder and salt. Add ½ of this mixture to the butter/sugar mixture and alternate this with the milk, beating on low after each addition until just blended. Place this mixture into the waiting pan. Arrange the raspberries on top of the batter.

In a separate bowl mix the brown sugar, almond flour and reserved ¼ cup butter. Mix with a pastry blender or a fork until the mixture is uniform. Drop this mixture over the raspberries and cake batter. Bake for 35–40 minutes, until a toothpick comes out clean.

Serves 8–10

 

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Ingredients

  • ¾ cup butter, room temperature
  • ½ cup white sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1½ cups cake flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup whole milk
  • 1 pint raspberries, washed and dried
  • ½ cup brown sugar, packed
  • ⅔ cup almond flour
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