Thursday, July 24, 2014
Mixed Berry Buckle
Makes 9-inch square cake.
1/2 cup pecans
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon cinnamon
1/4 cup cold unsalted butter, cubed
Pulse pecans in food processor until roughly chopped. Add the brown sugar, flour, salt, nutmeg, and cinnamon. Pulse several times to combine. Add the butter, and pulse until everything is incorporated and the mixture looks damp and clumpy. Set aside..
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1 cup sugar
1 large egg, cold
1 teaspoon vanilla extract
2/3 cups buttermilk, room temperature
2 pints of berries (for the one in the photo, I used a mix of mostly blueberries and blackberries with a few raspberries thrown in for good measure.)
Preheat oven to 350º F. Butter and flour a 2-inch deep, 9-inch square baking pan.
Whisk flour, baking powder, and salt together in a large bowl.
Put melted butter in separate mixing bowl. Add the sugar, egg, and vanilla to the bowl, then whisk until combined. Gradually beat in the buttermilk.
Add the wet ingredients to the dry ingredients, and stir just until the batter is smooth.
Gently fold in the berries. (Be gentle...it's all right if a few berries break, but it's nice to have the contrast of the golden cake and the dark berries.)
Transfer the batter to the prepared pan, spreading it evenly. Sprinkle with the streusel topping.
Bake for 45-50 minutes. When done, the top will be golden and a toothpick inserted in the center will emerge clean of batter, although it might have a bit of berry on it.)
Let cool on a wire rack for at least 20 minutes before serving and serve warm or at room temperature.
It's pretty great at any time of the day...breakfast, snack or dessert.