Looking for an easy Raspberry Dessert Idea?
This Raspberry Buckle Recipe is a scrumptious choice, served warm or cold!
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purchases with no extra cost to you
Why is this recipe called a "raspberry BUCKLE"?
This dessert is basically a one-layer raspberry cake, sprinkled with a streusel topping.
As the cake rises and bakes, it "buckles" and the raspberries poke through the crispy topping!
Serve it cold or warm with ice cream or whipping cream, as a dessert or as a snack!
FOR THE CAKE
6 tbsps. butter (unsalted), room temperature
1/2 cup granulated sugar
1 tsp. vanilla extract
1/2 cup milk
1 tbsp. lemon juice
1 pint fresh raspberries
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
FOR THE TOPPING
1/4 cup cold butter (unsalted)
1/4 cup packed brown sugar
1/3 cup all-purpose flour
1/4 tsp. cinnamon
FOR THE CAKE
Grease an 8 inch square baking pan.
In a medium bowl combine the flour, baking powder, and the salt.
Beat the butter with an electric mixer on medium-high speed in a large bowl until light and fluffy.
Gradually add the sugar and continue to beat.
Add the egg, and vanilla and continue to beat until well blended.
Stir in the milk with a spoon or a spatula.
Stir the flour mixture into the butter mixture with the spoon. The batter will be very thick.
Toss the raspberries and the lemon juice in a small bowl to coat, and then stir gently into the batter, just to combine, being careful not to crush all the raspberries.
Transfer the batter to the pan and smooth the top with the spoon/spatula.
FOR THE TOPPING
Whisk together the flour, brown sugar, and the cinnamon in a small bowl.
Cut in the butter with knives or a pastry blender until the largest pieces of butter are the size of small peas.
Sprinkle the topping over the cake batter.
Bake at 375° F for 30 - 35 minutes, until a wooden pick inserted into the center comes out clean.
Serve this dessert warm or cold with ice cream or whipping cream!
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