This has to be one of the simplest yet delicious summer desserts we've ever made. By now, it's pretty embarrassing how many summer get-togethers we've taken this to, but it never seems to fail (especially with a little ice cream on top).
The buckle inverts what we're used to with cobblers and puts the fruit on top of the cake batter before baking. We love plopping ripe raspberries into the batter before putting this in the oven. During baking, the cake bakes up around the raspberries, lodging their juicy tartness within the buckle.
The recipe calls for a dusting of powdered sugar on top, but we'd just as soon top it warm with ice cream. For a little richer taste, we've also taken to using half brown and half granulated white sugar in the batter.
Get the recipe: Martha Stewart's Raspberry Buckle
Related: What's the Difference? Crumbles, Grunts, Cobblers, and Buckles
(Image: Martha Stewart)
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This picture looks like a clafoutis but the recipe sounds much sweeter and more dense.
I made this the other day with strawberries. It was yummy!
Oooh, BOOKMARK. This might be the first thing I make once fresh berries show up at my farmer's market.
I noticed there's no sugar added to the berries--I guess the cake part is sweet enough? I admit, I like my desserts quite sweet (I know, I'm a philistine), so when I make cobblers and crisps I always sweeten the fruit. I suppose if the berries were tart I could toss them with some sugar first? Or would that make them syrupy and bleed into the batter...?
This looks delicious, but isnt technically a buckle as I know them: Buckles have 3 layers: cake, berries, crumb topping.
Brooklynnina, the brumb topping is typically brown sugar, flour, & butter, which takes care of the tartness. I have successfully even used cranberries without the cake being over tart.
Martha gets a bad rap, but I've found her recipes are very good. Last night I made the entire dinner from the pull-out recipe card (shrimp, cilantro rice, mango/radish/cucumber salad) and it was all super.
I agree with AnnabelleSF, love me some Martha: for not only her inspiration but the solid recipes that come from her books and magazines. I get consistent results, every time.
I was going to say the same - this is a modified version of clafoutis... also really good with a vanilla cream on top - yum!
this recipe is a staple with me and my mom. it is so easy, and we've used blueberries and blackberries in the past if we didn't have raspberries on hand.
Do you think this recipe would work with rhubarb? I can't get enough this time of year and am always looking for new recipes for it! It seems like it would work, but I'm not sure if the rhubarb would be too tart and/or runny for this type of cake. Thanks!
I can't get enough of rhubarb as well..... so I will try this recipe with strawberries and rhubarb....it should work...I think.
Mmm, mine is baking in the oven right now and it smells delicious. This is going to be perfect to bring over to my Mom's for a Mother's Day afternoon visit.