Turns out I’m addicted to black raspberries. I picked a bunch more a few days ago because it was raining, and when I got back, Looky Daddy had tweeted about this, which was adapted from this. Suddenly, there was cake in the oven, its jammy scent wafting upstairs, interfering with my ability to fold laundry properly. (I’m still finding mismatched socks in odd places.)
I managed to hold off for most of the day, but then I ate a quarter of this cake while making dinner. What, I’m just fattening myself up for chemo.
Black Raspberry Buckle
I know buckles usually have a crumbly topping, but that would ruin this. It’s perfect the way it is. I just like the name.
1 cup all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
4 Tbsp. unsalted butter, softened
2/3 cup sugar, plus 1 Tbsp., divided (I liked Pinch My Salt’s idea of using demerara sugar on top. I would have done it if I'd had some.)
½ tsp. pure vanilla extract
1 large egg
½ cup buttermilk, well shaken
1 cup fresh black (or red) raspberries
Preheat oven to 400°F with rack towards the top. Butter and flour a 9-inch round cake pan. Whisk together flour, baking powder, baking soda, and salt. Cream butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes. Beat in vanilla. Add egg and mix well.
At low speed, add flour mixture in 3 batches, alternating with buttermilk, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 Tbsp sugar.
Bake until cake is golden and a toothpick inserted into center comes out clean, 25 to 30 minutes. Let cool. Serve.
Source: Adapted from Gourmet’s recipe by Melissa Roberts.
Yours is so much prettier than my first two attempts. Guess I'll have to bake a third.
Posted by: Brian | July 09, 2009 at 10:05 AM
Sounds DIVINE. Now I am upset that I am going to Texas tomorrow for 5 days. How am I supposed to go pick berries and make cake??
Posted by: MidLifeMama aka Michele | July 09, 2009 at 11:27 AM
I love yours! This is exactly the kind of dessert I've been meaning to make for weeks and keep pushing to the back burner. I need to just do it this weekend. But! Mine will be blueberries since Steve is not a big raspberry fan. I'm working on it...
Posted by: Melissa | July 09, 2009 at 04:11 PM
It sounds rather clafoutis-ish, which is a name I like.
Posted by: cookiecrumb | July 09, 2009 at 08:38 PM
Oh, wow. So colorful and seasonal. I'd have eaten half.
Posted by: Mary | July 09, 2009 at 09:07 PM
Best. Excuse. Evar.
Sooo hungry now. Too bad I'm no good at baking. However, you will help to keep my neighborhood bakery in business. Also, I forwarded your post to my baking and sharing friend with my fingers crossed for the latter =D
Posted by: melch | July 10, 2009 at 01:11 AM
Get out! I made this today, too. Also having seen L.D.'s twitter. It was a big, big hit. Do you think this would work at with brown sugar and more fruit?
Posted by: Catherine | July 10, 2009 at 07:13 PM
Catherine: Great minds!! I think brown sugar and more fruit is a fine idea. Seems like that would only make it better.
melch: I hope your friend comes through. You could totally make this, though. Face the fear!
Mary: Then I'm glad we weren't sharing a kitchen at that moment!
CC: Yes, quite clafoutis-ish. Only less pudding-ish and more cake-ish.
Melissa: Blueberry buckle is a more than acceptable substitute. Ain't nothing wrong with blueberries. Hope you're enjoying it right now.
Michele: Don't they grow anything in Texas besides oil?
Brian: Likely story. But you can still make a third. I won't tell.
Posted by: Tammy | July 11, 2009 at 03:10 PM