Raspberry Buckle Recipes

LEMON RASPBERRY BUCKLE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolk, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a greased 13x9-in. baking dish. , In a bowl, combine raspberries and sugar; sprinkle over batter. Drop lemon curd by tablespoonfuls over raspberries. Combine topping ingredients; sprinkle over batter. Bake until fruit is bubbly and a toothpick inserted into cake comes out clean, 45-50 minutes. Let stand 20 minutes before serving. If desired, serve with whipped cream and more fresh raspberries.

SUMMER BERRY BUCKLE

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.

RASPBERRY BUCKLE

Steps:

• Preheat the oven to 375°; butter an 8 inch square baking pan.
• Make the cake: whisk together the flour, baking powder, and salt in a medium bowl; set aside.
• Beat the butter with an electric mixer on med-high speed in a large bowl until light and fluffy.
• Gradually add the sugar and beat until light and fluffy.
• Add in the egg, zest, and vanilla; beat until blended.
• Stir in the milk with a rubber spatula.
• Stir the flour mixture into the butter mixture with the rubber spatula; the batter will be very thick.
• Toss together the raspberries and lemon juice in a small bowl and gently stir into the batter.
• Transfer to the pan and smooth the top with the rubber spatula.
• 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.
• Sprinkle over the batter.
• Bake for 30-35 minutes, until a wooden pick inserted into the center comes out clean.
• Cool in the pan on a wire rack for 15 minutes.
• Cut the buckle into 9 squares and serve warm.

APRICOT & RASPBERRY BUCKLE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm square tin. For the crumble mix, put 2 tbsp flour and 25g of the butter with the demerara sugar and cinnamon in a bowl. Rub between your fingers until it resembles damp breadcrumbs.
• Tip the remaining flour and butter and the caster sugar, eggs and vanilla in a bowl, then beat until well combined. Lightly fold in half the apricots and raspberries, then spread over the prepared tin.
• Scatter over the remaining fruit, then sprinkle with the crumble mix. Bake for 45-50 mins until light golden, then cool for 10 mins and remove from the tin. Cut into squares and serve warm with cream or ice cream for dessert, or cold for tea.