TRIPLE BERRY BUCKLE
This buckle screams summer, thanks to the generous helping of fresh blueberries, blackberries and strawberries. We boosted the flavors by adding a good amount of lemon zest to the tender cake and a pinch of nutmeg and ginger to the sweet crumb topping. Serve warm or at room temperature with a scoop of your favorite ice cream for a beautiful, seasonal skillet dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet.
- For the cake batter: Whisk the flour, baking powder and salt in a medium bowl until combined. Beat the butter, granulated sugar and lemon zest in a large bowl with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it's okay if the mixture looks curdled). Add the flour mixture and beat, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, about 1 minute. Stir in the mixed berries until evenly distributed, then spread the batter into the prepared cast iron skillet; set aside.
- For the crumb topping: Stir together the granulated sugar, brown sugar, flour, nutmeg, ginger and salt in a small bowl until combined. Work in the butter with your fingers until the entire mixture is moistened and clumpy. Scatter evenly over the batter.
- Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the skillet to a wire rack and let cool at least 30 minutes before serving warm or at room temperature with ice cream.
SUMMER BERRY BUCKLE
Softer and more fruit-filled than a coffeecake, but with a higher percentage of buttery batter than a cobbler, buckles are harder to classify than they are to make. This one is tender, moist and filled with sweet summer berries. But feel free to substitute any other juicy fruit that you like: peaches, nectarines, figs, plums or pineapple. If your fruit is very sweet (figs, pineapple), reduce the sugar by a couple of tablespoons, while tart fruit (plums or tart blackberries) may need an extra tablespoon. Buckles are best eaten on the same day they are baked. But since they come together so quickly, you don't have to plan ahead.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees. Butter a 9-inch round cake pan.
- In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
- In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.
- Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.
- Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners' sugar.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 188 milligrams, Sugar 15 grams, TransFat 0 grams
SUMMER BERRY BUCKLE RECIPE BY TASTY
Here's what you need: butter, sugar, brown sugar, eggs, vanilla, flour, salt, cinnamon, baking powder, mixed berries, powdered sugar
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C).
- Grease a 9-inch (23 cm) cake pan with butter.
- In a medium bowl, mix the butter, sugar, and brown sugar until fluffy.
- Add the eggs one at a time, then add the vanilla. Whisk until combined.
- Fold in the flour, salt, cinnamon, and baking powder until combined.
- Fold in the berries.
- Transfer to a baking pan.
- Bake for 40 minutes, or until golden brown.
- Cool for 30 minutes before serving.
- Slice and sprinkle with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 28 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, Sugar 14 grams
RASPBERRY BUCKLE
Not unlike a coffeecake, this moist and fruit-filled summer dessert is perfect to serve at a gathering of friends.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
- Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.
PEACH BUCKLE
My classic Peach Buckle is made with buttermilk, brown sugar, and a boatload of juicy peaches. This quick one bowl recipe is just what you want in summer when ripe fruit is rolling in faster than you can gobble it down.
Provided by Sue Moran
Categories Dessert
Number Of Ingredients 13
Steps:
- Preheat the oven to 350F
- Melt the butter in a 10 inch cast iron skillet.
- Put the peaches in a bowl and sprinkle them with the granulated sugar. Let sit.
- In your main mixing bowl, whisk together the flour, baking powder, salt and brown sugar. Try to get out any large lumps in the sugar.
- Whisk the egg and buttermilk together and add it to the bowl, along with the melted butter and extract. Whisk to combine, but don't over beat.
- Pour the batter into the skillet, and then top with the peach slices (along with any juices.) You can sprinkle the top with raw or sanding sugar if you like.
- Bake in the center of the oven for about 50 minutes until golden and set. Cover loosely with foil toward the end of cooking if the top seems to be browning too quickly. You can do a toothpick test if you like, but keep in mind that a buckle, like a brownie, is best when moist inside and not over baked.
- Serve warm with topping of your choice.
- To make the whipped sour cream topping, whip the sour cream, heavy cream, and sugar until it holds soft peaks.
MIXED FRUIT COBBLER
The corn bread topping gives this old-fashioned fruit cobbler a brand-new taste. You can use most any combination of fruits to make it. A scoop of ice cream or a little whipped topping makes it extra special.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the fruit, 1/3 cup sugar and cornstarch. Spoon into a greased 8-in. square baking dish. Dot with butter. , In another bowl, combine the flour, cornmeal, baking powder, cinnamon, salt and remaining sugar. Stir in milk and oil just until moistened. Spread over fruit mixture. , Bake at 375° for 35-40 minutes or until bubbly and top is golden brown. Serve warm.
Nutrition Facts : Calories 247 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 109mg sodium, Carbohydrate 41g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
MIXED FRUIT BUCKLE
Steps:
- Preheat oven to 350 degrees F.
- Pour lemon juice and sugar over fruit. Mix cornstarch and water and add to fruit. Mix dry spices and add to fruit and stir entire mixture and set aside.
- Melt butter in small saucepan. Mix flour, baking powder, and sugar; slowly add milk to prevent lumping. Fold this mixture into melted butter, but do not whisk. Spoon fruit on top, gently pouring in liquid. Do not mix, batter will rise to the top during baking. Bake for 30 to 35 minutes.
- Serve hot, warm, or at room temperature with whipped cream, creme fraiche or ice cream.
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- Pre-heat your oven to 375 degrees. Line the bottom of a 10-inch springform pan with a round of parchment paper. Then generously coat the parchment paper and the sides of the pan with non-stick cooking spray. Set aside.
- In your stand mixer fitted with the paddle attachment, beat together the sugar, butter, egg and vanilla extract. Stop to scrap down the sides of the bowl.
- Add 1 cup of the flour, the baking powder and the salt. Start mixing on low speed. Then slowly stream in 1/4 cup of the milk. Once everything is mostly incorporated, add the remaining flour and milk, mixing until everything is just combined and no more white streaks remain.
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- Preheat the oven to 375 degrees. spray and paper and spray again a 13x9x2-inch baking pan. Set aside.
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