SUMMER BERRY BUCKLE
Softer and more fruit-filled than a coffeecake, but with a higher percentage of buttery batter than a cobbler, buckles are harder to classify than they are to make. This one is tender, moist and filled with sweet summer berries. But feel free to substitute any other juicy fruit that you like: peaches, nectarines, figs, plums or pineapple. If your fruit is very sweet (figs, pineapple), reduce the sugar by a couple of tablespoons, while tart fruit (plums or tart blackberries) may need an extra tablespoon. Buckles are best eaten on the same day they are baked. But since they come together so quickly, you don't have to plan ahead.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees. Butter a 9-inch round cake pan.
- In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
- In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.
- Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.
- Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners' sugar.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 188 milligrams, Sugar 15 grams, TransFat 0 grams
TRIPLE BERRY BUCKLE
This buckle screams summer, thanks to the generous helping of fresh blueberries, blackberries and strawberries. We boosted the flavors by adding a good amount of lemon zest to the tender cake and a pinch of nutmeg and ginger to the sweet crumb topping. Serve warm or at room temperature with a scoop of your favorite ice cream for a beautiful, seasonal skillet dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet.
- For the cake batter: Whisk the flour, baking powder and salt in a medium bowl until combined. Beat the butter, granulated sugar and lemon zest in a large bowl with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it's okay if the mixture looks curdled). Add the flour mixture and beat, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, about 1 minute. Stir in the mixed berries until evenly distributed, then spread the batter into the prepared cast iron skillet; set aside.
- For the crumb topping: Stir together the granulated sugar, brown sugar, flour, nutmeg, ginger and salt in a small bowl until combined. Work in the butter with your fingers until the entire mixture is moistened and clumpy. Scatter evenly over the batter.
- Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the skillet to a wire rack and let cool at least 30 minutes before serving warm or at room temperature with ice cream.
BLUEBERRY STRAWBERRY BUCKLE
This blueberry strawberry buckle screams summertime! It is as beautiful as it is delicious. The red, white and blue have a patriotic feel. This buckle has a light, fluffy, and slightly sweet bottom layer. A mixture of fruit provides a delicious sweet and tart layer of flavor. The buttery crumb topping has a slight spice to it...
Provided by billy haze
Categories Other Desserts
Time 55m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
- 2. In a small bowl, cream 1/4 cup of the butter and 1/2 cup of the sugar. Blend in egg and vanilla.
- 3. In a small mixing bowl, stir together 1 cup of the flour, baking powder, and salt.
- 4. Add dry ingredients to creamed mixture alternately with milk; Stir until blended.
- 5. Pour batter into prepared pan.
- 6. Arrange fruit over batter.
- 7. In a small bowl, combine remaining sugar, remaining flour, cinnamon, and nutmeg. Cut in the remaining 1/4 cup of butter until the mixture is crumbly.
- 8. Sprinkle crumb mixture over fruit. Bake for 35 minutes.
- 9. Serve with sweetened whipped cream or vanilla ice cream, if desired.
STRAWBERRY BUCKLE
I looked for this here but I could only find blueberry buckle. This is almost like a coffee cake. I got this out of an old fashioned cookbook from my Great Grandmother, and the description says; "Flummery, Fool, Grunt, Slump, and Buckle were variations of old English puddings made with fruit. They were also common in early America" I will post 3 of the five variations.
Provided by Bri22
Categories Breads
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, cream sugar and butter until light and fluffy.
- Blend in eggs and vanilla, then milk.
- In separate bowl sift together dry ingredients.
- Stir into wet mixture.
- Fold in strawberries.
- Spread in greased, floured, 9x9 inch baking pan.
- Topping:.
- Cream butter and sugar.
- Blend in flour and cinnamon.
- Sprinkle over batter.
- Dash with nutmeg.
- Bake in 375°F oven for 30-35 minutes.
- Serve warm with cream.
Nutrition Facts : Calories 312.9, Fat 10.5, SaturatedFat 6.3, Cholesterol 47.3, Sodium 272.5, Carbohydrate 51.1, Fiber 1.4, Sugar 27.1, Protein 4.3
SUMMER BERRY BUCKLE RECIPE BY TASTY
Here's what you need: butter, sugar, brown sugar, eggs, vanilla, flour, salt, cinnamon, baking powder, mixed berries, powdered sugar
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C).
- Grease a 9-inch (23 cm) cake pan with butter.
- In a medium bowl, mix the butter, sugar, and brown sugar until fluffy.
- Add the eggs one at a time, then add the vanilla. Whisk until combined.
- Fold in the flour, salt, cinnamon, and baking powder until combined.
- Fold in the berries.
- Transfer to a baking pan.
- Bake for 40 minutes, or until golden brown.
- Cool for 30 minutes before serving.
- Slice and sprinkle with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 28 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, Sugar 14 grams
STRAWBERRY BUCKLE WITH LEMON-PISTACHIO STREUSEL
This coffee-cake like strawberry cake is piled high with a lemony pistachio streusel.
Provided by James Freeman
Categories Cake Berry Citrus Fruit Nut Breakfast Brunch Dessert Bake Freeze/Chill Kid-Friendly Strawberry Lemon Tree Nut Pistachio Party Advance Prep Required Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes one 9-inch (23 cm) cake; serves 6 to 8
Number Of Ingredients 16
Steps:
- TO MAKE THE STREUSEL, cut the butter into small chunks and let sit at room temperature for 5 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, and zest. Add the butter and mix on low speed until the mixture resembles coarse beach sand, about 2 minutes. Add the pistachios and mix just until the streusel begins to clump together and look like gravel, being careful not to let it come together to form a dough. If not using the streusel right away, store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
- TO MAKE THE CAKE, preheat the oven to 350°F (175°C). Butter and flour the bottom and sides of a 9-inch (23 cm) springform pan.
- Sift the flour and baking powder into a small bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugar and salt and mix on low speed until well combined. Scrape down the sides of the bowl, then mix on medium speed until light and fluffy, 4 to 5 minutes.
- In a small bowl, combine the eggs and the vanilla extract and whisk vigorously until well blended.
- With the mixer on medium speed, add the egg mixture very slowly, in a steady stream, and mix until well-incorporated and very smooth, about 30 seconds. Scrape down the sides of the bowl, then mix on medium speed for 30 more seconds.
- Scrape down the sides of the bowl, then add the flour mixture. Mix on low speed just until uniform in texture. Use a rubber spatula to gently fold in the fruit until evenly incorporated.
- TO ASSEMBLE AND BAKE, pour the batter into the prepared pan, smooth it with an offset or rubber spatula, and sprinkle the streusel evenly over the top. Bake for 55 to 60 minutes, until the streusel is dry and golden and the buckle is firm and springs back when gently pressed in the center, rotating the pan midway through the baking time.
- Let the cake cool in the pan on a wire rack for 30 minutes, then remove from the pan. Serve warm or at room temperature. Stored in a covered container at room temperature, it will keep for up to 3 days.
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OLD-FASHIONED STRAWBERRY BUCKLE - MY HOMEMADE ROOTS
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4.8/5 (6)Category Desserts And SweetsServings 10Total Time 1 hr 30 mins
- Heat oven to 325 degrees Fahrenheit. Grease a 9 x 13-inch baking pan, or line with parchment paper.
- Use an electric hand mixer or stand mixer to cream together the butter and 1 ½ cups of sugar. Continue to mix, adding eggs one at a time, followed by baking powder, vanilla, salt, all-purpose flour, and almond flour.
- Spread batter into prepared pan and top with sliced strawberries. Sprinkle with the remaining 2 tablespoons of sugar.
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- In a small bowl, use a fork to mash together 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter until large crumbles form.
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