Monday, August 27, 2012

Berry Buckle


    
     Summer's winding down, at least according to the calendar. Labor day, back to school then, boom, Christmas. But actually Summer is in full swing. You can feel the tremendous energy of everything ripening, a palpable culmination, Summer's raison d'etre. And I want to celebrate. I want to celebrate with berries. I want to celebrate with Berry Buckle.
     Buckles are no fuss cakes made with fruit and topped with a sweet crunchy layer. Most recipes I've seen have a list of ingredients for the cake and one for the topping. But I found this recipe a few weeks ago and it's truly brilliant because you just save some of the mixture from the cake (before the wet ingredients go in) and use that for the topping. Genius! This is life changing, better yet it's everything a great cake should be. It's delicious, sweet, moist and so easy to put together! Honestly, it's so good there simply is no improving on it. So I did the next best thing and made it more complicated. Can't fault a girl for trying.   
     Basically I just switched out the some of the AP flour for a mix of whole wheat pastry flour and almond flour (I highly recommend the almond flour part); mixed up the sugars as well, cane sugar and brown; added some cinnamon; and used blackberries and raspberries. That's just my spin on it but either way buckle up and take this cake for a ride.


Berry Buckle

1/2 cup all purpose flour
1/2 cup whole wheat pastry flour
1/2 cup almond flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup raw cane sugar
1/4 cup light brown sugar
1/2 cup cold butter, cut up into tiny pieces
1 egg
2 teaspoons vanilla
1/2 cup milk
16 ounces berries (blues, blacks or raspberries)

Preheat oven to 350 degrees. Butter and flour a nine by nine baking pan. In a large bowl combine flours, baking powder, salt, cinnamon, and sugars. Add the cut up butter and work it into the dry mix with a pastry cutter or you hands until mixture is crumbly. You could also use a food processor, but really your hands will work just as well.  Set aside 1/2 cup. In a small bowl whisk together egg, milk and vanilla and add to dry mixture, folding in just until combined. Pour batter into prepared pan, top with berries and reserved dry mixture. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool before serving. Makes 10-12 servings.


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