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Raspberry Buckle





Yields
Serves 9




Active Time
1 hr 45 mins




Total (including cooling) Time
3 hrs 45 mins




Total Time
5 hrs 30 mins

As this soft, fruit-laden coffee cake bakes, the pistachio streusel sinks a bit, or "buckles." If you're lactose-intolerant, feel free to swap in almond milk.

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  TOPPING
 1/2 cup sugar
 1/4 cup flour
 1/4 teaspoon cinnamon
 1/4 teaspoon ground cardamom
 1/4 teaspoon kosher salt
 1/4 cup chilled unsalted butter, cut into 1/2-in. pieces
 1/2 cup chopped pistachios
  BATTER
 1/4 cup unsalted butter, at room temperature, plus more for pan
 1 1/2 cups flour
 2 teaspoons baking powder
 1/2 teaspoon kosher salt
 3/4 cup sugar
 1 large egg
 1 teaspoon vanilla extract
 1/2 cup regular milk or unsweetened almond milk
 3 cups raspberries (completely dry), divided
Step 1
1

Preheat oven to 350°. Make topping: Whisk sugar, flour, cinnamon, cardamom, and salt in a medium bowl. Add butter and rub in with your fingers until mixture comes together in large clumps. Stir in pistachios and set aside.

Step 2
2

Butter an 8-in. square pan. Line with baking parchment, leaving a 2-in. overhang on two sides. Line remaining two sides with parchment strips. Butter parchment.

Step 3
3

Make batter: Sift (or stir) together flour, baking powder, and salt into a small bowl. In a large bowl with a mixer, beat sugar and 1/4 cup butter on high speed until well blended, about 3 minutes. Add egg and vanilla and beat on high speed just to combine, 30 to 60 seconds. Reduce speed to low and alternately add one-third of dry ingredients, then half of milk until all are used, blending after each addition until just combined.

Step 4
4

Reserve 1 cup raspberries. Spread half of batter in prepared pan and sprinkle with 2 cups berries. Spoon and gently spread remaining batter over berries. Sprinkle with 1/2 cup reserved berries, then with half of topping; repeat to use remaining berries and topping.

Step 5
5

Bake buckle until golden brown and a toothpick inserted into center (not in a berry) comes out clean, 60 to 70 minutes; drape with foil if topping is browned before center is done.

Step 6
6

Cool in pan on a rack 20 minutes. Lift buckle from pan using the long pieces of parchment. Let buckle cool completely (about 1 1/2 more hours) on parchment on rack. To serve, ease from parchment onto a platter.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 373Calories from Fat 37
% Daily Value *
Total Fat 16g25%

Saturated Fat 7.9g40%
Cholesterol 51mg17%
Sodium 266mg12%
Total Carbohydrate 54g18%

Dietary Fiber 4.1g17%
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.