July 30, 2010
I purchased a half-flat of raspberries from the Farmer's Market last weekend thinking that I'd make a small batch of raspberry jelly, but then Matt used some of them for the Raspberry buckle he made for craft club last Monday. And then, once we tasted how good it was, we had to bake another for ourselves at home. And then, once that disappeared, I ate some of the raspberries straight-up - they're so good! And then...
You get the point.
This recipe is really simple, and the result has a vibe that lies somewhere between cake and custard.
1 stick of butter at room temperature
1 cup pure cane sugar
3 large eggs
1 cup whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 pint raspberries
Ice cream or whipped cream (optional)
1. Grease a 2 quart baking dish and preheat your oven to 350°F.
2. Cream the sugar and butter together until light and fluffy, and then add the eggs, one at a time, waiting until each one is well incorporated before adding the next.
3. Whisk together the flour, salt, and baking soda. Slowly add the flour mixture to the butter/sugar/egg mixture, and stir until combined.
4. Scrape your batter into your baking dish and spread evenly. Top the batter with the berries, but don't mix the berries in. They will "buckle" under while baking, thus the name (I think).
5. Bake for 45 minutes at 350°F. Check to make sure that the top is golden brown and that a toothpick comes out clean after inserted in the middle. Let cool for 20-30 minutes.
Adapted from Martha Stewart.