Raspberry Buckle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375°; butter an 8 inch square baking pan.
  • Make the cake: whisk together the flour, baking powder, and salt in a medium bowl; set aside.
  • Beat the butter with an electric mixer on med-high speed in a large bowl until light and fluffy.
  • Gradually add the sugar and beat until light and fluffy.
  • Add in the egg, zest, and vanilla; beat until blended.
  • Stir in the milk with a rubber spatula.
  • Stir the flour mixture into the butter mixture with the rubber spatula; the batter will be very thick.
  • Toss together the raspberries and lemon juice in a small bowl and gently stir into the batter.
  • Transfer to the pan and smooth the top with the rubber spatula.
  • Make the topping: whisk together the flour, brown sugar, and cinnamon in a bowl; cut in the butter with a pastry blender until the largest pieces of butter are the size of small peas.
  • Sprinkle over the batter.
  • Bake for 30-35 minutes, until a wooden pick inserted into the center comes out clean.
  • Cool in the pan on a wire rack for 15 minutes.
  • Cut the buckle into 9 squares and serve warm.
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