The buckle is finished with more of whichever fruit for which it is named. Feel free to make this recipe using blueberries, raspberries, or any berries of your choice. For a more rustic presentation, this dish is spectacular when served in a cast iron skillet.
2 C All-purpose flour
2 t Baking powder
1⁄2 t Kosher salt
1⁄2 t Cardamom
8 T Butter – unsalted, room temperature
3⁄4 C Sugar
1 Egg – large, room temperature
1 t Vanilla extract
1⁄2 C Milk
2 to 3 Peach – sliced (peeled or unpeeled)
1 pint Blackberry
Confectioners’ sugar – for dusting
- Preheat oven to 350 degrees F.
- Spray a 9-inch springform pan with baking spray.
- In a medium bowl, combine the flour, baking powder, salt, and cardamom.
- In the bowl of a stand mixer, cream the butter until it is a pale yellow.
- Add the sugar and continue beating until thoroughly mixed. Add the egg and vanilla.
- Add flour mixture, alternating with the milk, until well-mixed.
- Pour the batter into the prepared pan and add the peaches and blackberries, spreading evenly in a pretty design.
- Bake for 1 hour, or until golden brown and a cake tester inserted into the center comes out clean.
- Let cool completely in pan.
- Remove sides and dust with confectioners’ sugar.
- Serve at room temperature.