November 10, 2010

Raspberry Buckle

Simple and delicious. What more could you ask for?

This is a Martha Stewart recipe that I adapted slightly. I really just changed the cooking time because I used a different size dish than what was called for. The trick is to watch the batter as it bakes. Once the top starts to brown, it's time to check if the batter is done baking. The easiest way to do this is with a toothpick. Insert your fancy cake tester (the toothpick) into the center of the cake - all the way through - and pull it out. If it comes out clean - it's done! If it comes out with gooey batter or large chucks of crumbs, let it bake another 5 minutes or so then check again. I ended up baking the buckle for 25-30 minutes.

I used my fresh CSA raspberries but you could probably use frozen berries if you can't find anything fresh at the market. Note that frozen berries (don't defrost!) may completely disintegrate into the batter - but that sounds kind of delicious to me... Serve warm with whipped cream or vanilla ice cream. The edges get all brown and crispy - drool!

This was so easy it was kind of ridiculous! Please go make it right now. Please.

Raspberry Buckle
serves 6

1/2 cup (1 stick) unsalted butter, at room temperature + more to grease the dish
1 cup granulated sugar
3 large eggs
1 cup all purpose flour
1/2 tsp salt
1/2 tsp baking powder
2 containers (1/2 pint each) raspberries (about 2-3 cups)
whipped cream, optional
vanilla ice cream, optional

  • Preheat oven to 350F. Butter a 9x12 baking dish with the extra butter.
  • In the bowl of an electric mixer (or with a hand mixer) cream the room temperature butter and sugar until fluffy. Add eggs, one at a time, until well combined.
  • In a separate bowl: whisk together the flour, salt and baking powder. With the mixer on low, gradually add the flour mix into the wet ingredients until just incorporated.
  • Spread batter evenly into the buttered dish. It will seem like you don't have enough batter, but don't worry - it bakes up a lot! Scatter raspberries on top of the batter. Bake 25-30 minutes until the top is browned and a toothpick inserted into the middle of the cake comes out clean. Let cool 10-15 minutes. Serve warm with whipped cream or ice cream.

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