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
(Image: Martha Stewart)