 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 9 |
|
In 'Luscious Berry Desserts' by Lori Longbottom Ingredients:
2 cups all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
6 tablespoons unsalted butter, at room temperature |
1/2 cup sugar |
1 large egg |
1 teaspoon finely grated lemon zest |
1 teaspoon pure vanilla extract |
1/2 cup whole milk |
1 pint ripe raspberries |
1/3 cup all-purpose flour |
1/4 cup packed brown sugar |
1/4 teaspoon ground cinnamon |
1/4 cup cold unsalted butter, cut into small pieces |
Directions:
1. Preheat the oven to 375°; butter an 8 inch square baking pan.
2. Make the cake: whisk together the flour, baking powder, and salt in a medium bowl; set aside.
3. Beat the butter with an electric mixer on med-high speed in a large bowl until light and fluffy.
4. Gradually add the sugar and beat until light and fluffy.
5. Add in the egg, zest, and vanilla; beat until blended.
6. Stir in the milk with a rubber spatula.
7. Stir the flour mixture into the butter mixture with the rubber spatula; the batter will be very thick.
8. Toss together the raspberries and lemon juice in a small bowl and gently stir into the batter.
9. Transfer to the pan and smooth the top with the rubber spatula.
10. Make the topping: whisk together the flour, brown sugar, and cinnamon in a bowl; cut in the butter with a pastry blender until the largest pieces of butter are the size of small peas.
11. Sprinkle over the batter.
12. Bake for 30-35 minutes, until a wooden pick inserted into the center comes out clean.
13. Cool in the pan on a wire rack for 15 minutes.
14. Cut the buckle into 9 squares and serve warm.
|
|