Okay, first of all, I don’t even know why this is called a “buckle”. Now, I have seen some serious belt buckles in Montana in my college days, but isn’t this just a coffee cake?
When I stumbled upon the recipe I thought it would be perfect to bake for Paul’s cousin, Kari, and her husband, JR, who visited this weekend. They are both just all around awesome. Anyway, I digress.
I bought some gorgeous raspberries and was even surprised to find that I actually had cardamom in my spice cabinet. I was good to go!
This is neither difficult nor complicated but the recipe doesn’t make any sense. If you give this a go, let me know if it makes sense to you. I even double checked the recipe as I baked so I wouldn’t serve mush or char to family.
There just wasn’t enough batter to layer batter and berries like the recipe calls for. There was barely enough batter to do one layer. Kari said it best, “Was it worth the raspberries?” No, it wasn’t worth the raspberries.
Raspberry Buckle (recipe care of Sunset Magazine)
INGREDIENTS: (topping) 1/2 cup sugar, 1/4 cup flour, 1/4 teaspoon each cinnamon, ground cardamom, and usher salt, 1/4 chilled unsalted butter, cut into 1/2 inch pieces, 1/2 cup chopped pistachios
(batter) 1/4 cup unsalted butter (room temperature) plus more for pan, 1 1/2 cups flour, 2 teaspoons baking powder, 1/2 kosher salt, 3/4 cup sugar, 1 large egg, 1 teaspoon vanilla extract, 1/2 cup regular milk or unsweetened almond milk, 3 cups raspberries (completely dry and divided)
DIRECTIONS: Preheat oven to 350 degrees. 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 inch, square pan. Line with baking parchment, leaving a 2 inch 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 of reserved berries, then with half of topping; repeat to use remaining berries and topping. Bake buckle until golden brown and a toothpick inserted into center (not in a berry) comes out clean, 60 to 70 minutes; drape with foil if topping is browned before center is done. Cool in pan on a rack 20 minutes. Lift buckle from pan using the long pieces of parchment. Let buckle cool completely (about 1 1/2 more hours) on parchment paper on rack. To serve, ease from parchment onto a platter.