Recipe Review

Raspberry Buckle from Martha Stewart

Regina Yunghans
Regina Yunghans
Regina is an architect who lives with her husband and children in Lawrence, KS. As a LEED Accredited Professional and longtime contributor to Apartment Therapy and The Kitchn, her focus is on healthy, sustainable living through design.
published Apr 30, 2010
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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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Recipe Review