1/4 cup (4
tablespoons, or 57 grams) butter
3/4 cup (149
grams) sugar
1 large egg
1 teaspoon
vanilla extract
1 1/2
teaspoons baking powder
1/2 teaspoon
salt
1/4 teaspoon
nutmeg
2 cups (241
grams) unbleached all-purpose flour
1/2 cup (113
grams) milk
Filling:
1 cup (142
to 170 grams) berries, chopped if large (e.g., strawberries)
1 cup (213
grams) sliced peaches or nectarines, peeled or not
Topping:
1/4 cup (4
tablespoons, or 57 grams) butter
1/4 cup (53
grams) brown sugar
1/2 cup (57
grams) unbleached all-purpose flour
1 teaspoon
ground cinnamon
1/2 teaspoon
vanilla extract
Pinch of
salt
Heat the
oven to 350°F. Lightly grease a 9" round cake pan.
To make the
cake: In a medium-sized mixing bowl, beat together the butter and sugar. Beat in the egg and vanilla. Stir in the baking powder, salt, and nutmeg.
Add the
flour in three additions, stirring it in alternately with the milk, and
beginning and ending with the flour. Set
the batter aside while you make the topping.
To make the
topping: Mix all of the ingredients until crumbly. (Don't over-mix, or you'll get a smooth paste,
rather than crumbs.)
To assemble
the buckle: Spread half the batter in the prepared pan. Layer with the peach slices. Fold the blueberries into the remaining
batter, and dollop it on top; a tablespoon cookie scoop works well here. Sprinkle the topping over the batter.
Bake the
buckle for 50 minutes to 1 hour, or until it's a deep golden brown and a cake
tester or toothpick inserted into the center comes out clean.
Remove the
buckle from the oven, and cool it on a rack. Serve warm, or at room temperature. Store at room temperature, wrapped in plastic,
for several days; freeze for longer storage.
Makes 9 to
12 servings.
From King
Arthur Flour, with very minor changes
