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.