LEMON RASPBERRY BUCKLE
I've given a fresh summery twist to the classic blueberry buckle everyone loves by swapping out the blueberries for raspberries (my favorite) and adding sweet and tart lemon curd. This berry buckle cake recipe tastes great with vanilla ice cream! -Jenna Fleming, Lowville, New York
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolk, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a greased 13x9-in. baking dish. , In a bowl, combine raspberries and sugar; sprinkle over batter. Drop lemon curd by tablespoonfuls over raspberries. Combine topping ingredients; sprinkle over batter. Bake until fruit is bubbly and a toothpick inserted into cake comes out clean, 45-50 minutes. Let stand 20 minutes before serving. If desired, serve with whipped cream and more fresh raspberries.
Nutrition Facts : Calories 335 calories, Fat 12g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 206mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 3g fiber), Protein 4g protein.
RASPBERRY BUCKLE
Not unlike a coffeecake, this moist and fruit-filled summer dessert is perfect to serve at a gathering of friends.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 2-quart oval or square baking 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, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
- Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 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.
RASPBERRY BUCKLE
Make and share this Raspberry Buckle recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°; butter an 8 inch square baking pan.
- Make the cake: whisk together the flour, baking powder, and salt in a medium bowl; set aside.
- Beat the butter with an electric mixer on med-high speed in a large bowl until light and fluffy.
- Gradually add the sugar and beat until light and fluffy.
- Add in the egg, zest, and vanilla; beat until blended.
- Stir in the milk with a rubber spatula.
- Stir the flour mixture into the butter mixture with the rubber spatula; the batter will be very thick.
- Toss together the raspberries and lemon juice in a small bowl and gently stir into the batter.
- Transfer to the pan and smooth the top with the rubber spatula.
- 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.
- Sprinkle over the batter.
- Bake for 30-35 minutes, until a wooden pick inserted into the center comes out clean.
- Cool in the pan on a wire rack for 15 minutes.
- Cut the buckle into 9 squares and serve warm.
Nutrition Facts : Calories 333.5, Fat 14.3, SaturatedFat 8.6, Cholesterol 58.8, Sodium 163.7, Carbohydrate 47, Fiber 3.2, Sugar 19.4, Protein 5
APRICOT & RASPBERRY BUCKLE
Apricots and raspberries are really good partners, and are especially good baked into this soft vanilla cake with cinnamon crumble
Provided by Mary Cadogan
Categories Afternoon tea, Buffet, Dessert, Lunch, Treat
Time 1h15m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm square tin. For the crumble mix, put 2 tbsp flour and 25g of the butter with the demerara sugar and cinnamon in a bowl. Rub between your fingers until it resembles damp breadcrumbs.
- Tip the remaining flour and butter and the caster sugar, eggs and vanilla in a bowl, then beat until well combined. Lightly fold in half the apricots and raspberries, then spread over the prepared tin.
- Scatter over the remaining fruit, then sprinkle with the crumble mix. Bake for 45-50 mins until light golden, then cool for 10 mins and remove from the tin. Cut into squares and serve warm with cream or ice cream for dessert, or cold for tea.
Nutrition Facts : Calories 437 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.72 milligram of sodium
OLD FASHIONED BLACK RASPBERRY BUCKLE
Make and share this Old Fashioned Black Raspberry Buckle recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Blend water, cornstarch and 1/2 cup sugar; pour over berries in a medium saucepan. Bring to a boil and when mixture thickens, pour into an 8x8 baking dish. Set aside.
- Sift together flour, 1 tablespoons sugar, baking powder, and salt. Cut in butter until crumbly and set aside.
- Combine milk and egg and add to flour mixture. Stirring just to moisten.
- Drop by spoonfuls onto hot fruit mixture and sprinkle top with remaining sugar.
- Bake at 400º for 20 minutes or until top is golden brown.
Nutrition Facts : Calories 294, Fat 9.6, SaturatedFat 5.4, Cholesterol 57, Sodium 260.6, Carbohydrate 49.2, Fiber 5.9, Sugar 24.6, Protein 4.6
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3/5 (33)Total Time 5 hrs 30 minsServings 9Calories 373 per serving
- Preheat oven to 350°. Make topping: Whisk sugar, flour, cinnamon, cardamom, and salt in a medium bowl. Add butter and rub in with your fingers until mixture comes together in large clumps. Stir in pistachios and set aside.
- Butter an 8-in. square pan. Line with baking parchment, leaving a 2-in. overhang on two sides. Line remaining two sides with parchment strips. Butter parchment.
- Make batter: Sift (or stir) together flour, baking powder, and salt into a small bowl. In a large bowl with a mixer, beat sugar and 1/4 cup butter on high speed until well blended, about 3 minutes. Add egg and vanilla and beat on high speed just to combine, 30 to 60 seconds. Reduce speed to low and alternately add one-third of dry ingredients, then half of milk until all are used, blending after each addition until just combined.
- Reserve 1 cup raspberries. Spread half of batter in prepared pan and sprinkle with 2 cups berries. Spoon and gently spread remaining batter over berries. Sprinkle with 1/2 cup reserved berries, then with half of topping; repeat to use remaining berries and topping.
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