Looking at this cake, it is almost similar to the Blueberry Pecan Orange Cake which i just last posted, except that this doesnt contain any nuts and the texture is much firmer compared to the former. According to various sites, it says a buckle is a type of cake with berries or fruits, lots of them added to the batter and a streusel topping. It is called a buckle because when the cake is baking, the cake batter rises up around the fruits, encasing the fruits in batter and causing the streusel to buckle, creating some ups and downs on the surface.
|loaded with fruits and a crunchy streusel topping|
It is a dense and moist cake and loaded with berries, and just i was comparing this recipe with the blueberry pecan orange cake which i made earlier, both recipes are almost quite the same with the exception of the fruits that ask for double the amount and more flour needed in this cake. Hmm..not really that important as long as it's nice to eat but personally i would prefer the Blueberry Pecan Orange Cake if you ask me. Joyce, Zoe and myself are making buckles this week, everyone's welcomed to join us to make some fruity buckles, the linky wil be opened today up till August 2.
Recipe ( from the book, Cake Keeper ) with modifications
For the Streusel
20gm plain flour
1/4 cup light brown sugar
1/4 cup granulated sugar
28gm butter, chilled and cut into pieces
Combine the flour and sugar in a mixing bowl. Cut in the butter till it resembles coarse meal with some larger crumbs. Refrigerate until ready to use.
For the Cake
125gm plain flour/cake flour
1tsp baking powder
1.5 cup mixed blueberries and raspberries
28gm butter, slightly softened
1/2 large egg
Preheat oven to 375F/190C ( mine at 185C) , grease a 6 inch round baking tin.
Combine the flour, baking powder in a medium mixing bowl, place the berries in another bowl and stir in 1/8cup of the flour to coat.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 mins. Reduce to low speed and add in the egg. With the mixer still on low speed, add the 1/2 of the flour mixture, milk and the remaining flour mixture. Stir in the berries with a large rubber spatula, trying not to mash too many of the berries. The batter will be stiff. Scrape the batter into the prepared pan and smooth into an even layer.
Sprinkle the streusel onto the batter evenly, making some large crumbs. Bake the cake until it is golden and a cake tester inserted in comes out clean, about 55-60 minutes. Let cake cool in the pan for 10 mins before removing it from pan to let cool completely.
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