It's fruit season. While J enjoys some fruit out of hand, there's not a whole lot of it. He likes blueberries and blackberries. Um, he might eat a couple of strawberries. That's about it. Whereas I like most summer fruits.
The raspberries right now are spectacular. J commented today that this is the wettest summer that he remembers in a long time. As a result, there's been lots of good looking produce. With how the raspberries are looking, we needed to give them a try. When the buckle came out of the oven, the only question was whether or not I was planning to serve whipped cream with this dessert. The answer was a resounding yes.
I spent a little bit of time looking for the origins of the name buckle, and while I discovered that it is a seasonal dessert with rich yellow cake and fresh fruit that is popular in New England, that's about all the wisdom of the interwebs taught me. All I know is that it's yummy.
I present to you now from the July/August 2006 issue of Everyday Food Raspberry Buckle:
1/2 c butter
1 c sugar
1 c flour
1/2 tsp salt
1/2 tsp baking powder
1 pint fresh raspberries
1. Preheat oven to 350F. Grease a 9" square baking pan. Clean raspberries. Stir together flour, salt and baking powder in a small bowl and set aside.
2. Cream butter and sugar with an electric mixer. Add eggs, one at a time, until well incorporated. Gradually add flour mixture, being careful not to over mix.
3. Spread in prepared pan, and scatter raspberries over the surface. Bake at 350 for 35 minutes, or until golden brown and a tester comes out clean.
4. Cool 20 minutes, sprinkle with icing sugar if desired and serve with whipped cream.
From Everyday Food, July/Aug 2006