To Try Tuesday - Mixed Berry Buckle

When I first saw the recipe for a Blueberry Buckle over at Tracey's Culinary Adventures I knew that I had to make it soon.  Like Tracey I had never made a buckle before, and her cake just looked so enticingly full of blueberries. In the fridge there was a punnet of blueberries, but I also had some raspberries so I decided to make a mixed berry buckle.  I am so glad I pushed it to the top of my To Try list.

A buckle is a is a type of rich, dense cake with a moist crumb which is sometimes compared to coffee cake.  It is made in a single layer with berries added to the batter and has a topping that is similar to a streusel, which gives it a buckled or crumpled appearance.

In a world where there is a huge emphasis on perfection there is something comforting about a cake that has a crumpled appearance.  It makes no apologies and is happy just the way it is, and so it should be.  Both warm from the oven, and cold the next day this cake was delicious.  The tartness of the berries played so well against the sweetness of the cake, that everyone kept going back for just another small piece.  

Growing up, coffee cakes were not very popular in my household.  We tended to have more loaf or pound cake, and sometimes, pie.  When I moved to the United States I was amazed that donuts, waffles, pancakes, and even coffee cake were also considered breakfast items.  My mind could hardly comprehend that the very things I had always though of as dessert could also be breakfast.  A whole new world opened up for me.  I am looking forward to making this buckle again soon, and maybe this time there will actually be some left for breakfast the next morning.

This buckle is not the only thing that I have enjoyed from Tracey's site.  She has so many good things going on over there - including her latest posts for Southwestern Black Bean Salad, Margarita Cupcakes, and Grilled Romaine with Blue Cheese-Bacon Vinaigrette.  If you aren't familiar with her site, Tracey's Culinary Adventures, I highly recommend that you check it out soon.


Mixed Berry Buckle
(Printer Friendly Recipe)

Ingredients

Streusel

• ½ cup all-purpose flour
• ½ cup packed light brown sugar
• 2 tablespoons granulated sugar
• ¼ teaspoon ground cinnamon
• pinch salt
• 4 tablespoons unsalted butter, cut into 8 pieces & softened

Cake

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• 10 tablespoons unsalted butter, softened
• ⅔ cup granulated sugar
• ½ teaspoon salt
• ½ teaspoon lemon zest
• 1½ teaspoons vanilla extract
• 2 large eggs, at room temperature
• 2 cups fresh blueberries 
• 2 cups fresh raspberries

Preparation
Streusel

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the flour, both sugar, cinnamon and salt on low to combine and break up any brown sugar lumps.
2. With the mixer still on low, add the butter and beat until it is completely incorporated into the dry ingredients, about 2-3 minutes - the mixture will resemble wet sand.
3. Transfer the streusel to another bowl and set aside.

Cake

1. Preheat oven to 350°F with a rack in the lower third of the oven.
2. Line the bottom of a 9-inch round pan with a round of parchment, then spray the parchment and the pan with nonstick cooking spray with flour.
3. In a small bowl, whisk the flour and baking powder together then set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, salt and lemon zest at medium speed until light and fluffy, about 3-4 minutes, stopping to scrape down the sides of the bowl as necessary.
5. Beat in the vanilla. 
6. Add the eggs, on at a time, beating well after each addition.
7. With the mixer on low, gradually add the flour mixture, beating until just about incorporated.
8. Remove the bowl from the mixer and use a rubber spatula to finish stirring - the batter will be very thick. Gently fold in the blueberries and raspberries. 
9. Transfer the batter to the prepared pan; spread in an even layer.
10. To top with the streusel - pick up a handful of streusel and squeeze to form a clump. Break this large clump into smaller pieces and sprinkle over the batter. Continue until you've used all of the streusel.
11. Bake for about 55 minutes, or until the streusel is golden brown and a toothpick inserted in the center comes out clean.
12. Transfer pan to a wire rack and cool for 15-20 minutes.
13. Run a thin knife around the edges of the cake then invert it onto the rack.
14. Remove the parchment then turn the cake streusel side up and let cool on the wire rack. 

Recipe from Cook's Illustrated via Tracey's Culinary Adventures.