Directions:
- TO MAKE THE STREUSEL, cut the butter into small chunks and let sit at room temperature for 5 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, and zest. Add the butter and mix on low speed until the mixture resembles coarse beach sand, about 2 minutes. Add the pistachios and mix just until the streusel begins to clump together and look like gravel, being careful not to let it come together to form a dough. If not using the streusel right away, store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
- TO MAKE THE CAKE, preheat the oven to 350°F (175°C). Butter and flour the bottom and sides of a 9-inch (23 cm) springform pan.
- Sift the flour and baking powder into a small bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugar and salt and mix on low speed until well combined. Scrape down the sides of the bowl, then mix on medium speed until light and fluffy, 4 to 5 minutes.
- In a small bowl, combine the eggs and the vanilla extract and whisk vigorously until well blended.
- With the mixer on medium speed, add the egg mixture very slowly, in a steady stream, and mix until well-incorporated and very smooth, about 30 seconds. Scrape down the sides of the bowl, then mix on medium speed for 30 more seconds.
- Scrape down the sides of the bowl, then add the flour mixture. Mix on low speed just until uniform in texture. Use a rubber spatula to gently fold in the fruit until evenly incorporated.
- TO ASSEMBLE AND BAKE, pour the batter into the prepared pan, smooth it with an offset or rubber spatula, and sprinkle the streusel evenly over the top. Bake for 55 to 60 minutes, until the streusel is dry and golden and the buckle is firm and springs back when gently pressed in the center, rotating the pan midway through the baking time.
- Let the cake cool in the pan on a wire rack for 30 minutes, then remove from the pan. Serve warm or at room temperature. Stored in a covered container at room temperature, it will keep for up to 3 days.
- Substitutions: The buckle allows us to showcase seasonal fruit in our pastry cases; for example, a traditional blueberry buckle with vanilla-almond streusel in the spring; a raspberry and peach buckle with lemon-pistachio streusel in the summer; pumpkin buckle with spiced walnut streusel in the autumn; or a roasted mandarin buckle with pecan streusel in the winter. Substitute an equal amount of any fruit for the strawberries. Substitute any nut for the pistachios, and add any type of citrus zest to the streusel. For a pumpkin buckle, substitute 3/4 cup pureed roasted pumpkin or other winter squash (see Note) for the fruit, and add 1/4 teaspoon each of ground nutmeg and cinnamon to the flour mixture when making the cake.Note: To make pumpkin puree, preheat the oven to 375°F (190°C). Halve an edible variety of pumpkin or an acorn, kabocha, curry, or butternut squash and scoop out the seeds. Put the halves face down on an oiled baking sheet and bake for about 45 minutes, until the squash collapses and is easily pierced with a knife. Let cool until it can be handled safely, then scrape out the pulp. Mash or process in a food processor until smooth. For a quicker, if less distinguished puree, it's fine to use unsweetened canned pumpkin puree.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 449.71 Kcal (1883 kJ) | ||
| Calories from fat | 407.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.25g | 70% | |
|---|---|---|---|
| Cholesterol | 156.15mg | 52% | |
| Sodium | 375.67mg | 16% | |
| Potassium | 112.65mg | 2% | |
| Total Carbs | 9.85g | 3% | |
| Sugars | 4.2g | 17% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 2.95g | 6% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 0.4mg | 2% | |
| Calcium | 46.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 552.61 Kcal (2314 kJ) | ||
| Calories from fat | 500.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.6g | 70% | |
|---|---|---|---|
| Cholesterol | 191.87mg | 52% | |
| Sodium | 461.63mg | 16% | |
| Potassium | 138.43mg | 2% | |
| Total Carbs | 12.1g | 3% | |
| Sugars | 5.16g | 17% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 3.62g | 6% | |
| Vitamin C | 2.4mg | 3% | |
| Vitamin A | 0.7mg | 18% | |
| Iron | 0.5mg | 2% | |
| Calcium | 56.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Aunt Kate's Strawberry Cake
White sugar, Shortening, Eggs, room temperature and 8 more.. -
Strawberry Vanilla Pancakes
All-purpose flour, Brown sugar, Baking powder, Salt, Milk and 7 more.. -
Warm Apple-Cornmeal Upside Down Cake
Unsalted butter, room temperature, Sugar and 10 more.. -
Coconut Bread With Sweet Pineapple Butter
Unsalted butter, melted, plus more for greasing the pan and 13 more.. -
Lemon Muffins
Sugar, Lemons , zest and juice, All-purpose flour and 8 more.. -
Sugar Free Cinnamon Nut Balls
All-purpose flour, Baking powder, Salt, Margarine and 5 more.. -
Chewy Sugar Cookies
All-purpose flour, Baking powder and 6 more.. -
Lemon Poppy Seed Muffins with Truvia(R) Baking Blend
Muffins, Lemon zest, Truvia baking blend and 13 more.. -
Norwegian Hazelnut Cake
Hazelnuts, Butter, White sugar, Vanilla extract and 7 more..
Also Try
-
-
Strawberry Pastries with Lemon Cream
Frozen puff pastry shells, Plain low-fat yogurt, Honey and 4 more.. -
Strawberry Cupcakes with Lemon Zest Cream Cheese Icing
Strawberry puree, Frozen strawberries, Water, Honey and 15 more.. -
Blueberry Buckle with Lemon Sauce
All-purpose flour, Sugar, Baking powder, Salt, Egg, Milk and 12 more.. -
Bird's Strawberry Cake With Lemon Filling
Lemon pie filling, Sugar, Cornstarch, Salt, Egg yolks and 10 more.. -
-
Pistachio Pavlovas with Lemon Curd and Berries
Kosher -for-passover cream of tartar, Egg whites and 11 more.. -
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
