These cakes I love, the humble buckle. A traditional buckle is blueberry in flavour, I did a spin on this cake with my Lemon Curd & Bluberry Buckle and now I’m back with this summery Raspberry & White Chocolate Buckle.
Summer has taken a slight detour to autumn it feels at the minute, we’ve had rain, winds and chilly days but you know what, I’m really liking it. Summer for me is a miserable season, I hate intense hot days, give me a cool day any time. Snuggling up in blanket, with a hot drink a good book or movie is just perfect for me.
Alas, summer is not done yet so I am making the most of summer produce and baking with raspberries. Fresh summer veggies are coming into season now too, so I may think up a way to incorporate some of them into a buckle.
What is a buckle some of you may be thinking. It’s kind of like muffin meet coffee cake. It has a dense batter with a streusel topping that ‘buckles’ into the cake as it bakes. Hence its name, buckle.
I’ve made quite a few buckles before all of which I plan on updating as the photo quality is quite terrible, it’s just an easy coffee cake I love. It goes wonderfully with a cup of tea or coffee.
Despite have a dense batter as it bakes it’s lightens up leaving a light crumb. I’ve filled this version with big, plump, juicy raspberries and creamy white chocolate buttons. The tartness from the raspberries compliments the sweetness of the white chocolate just nicely.
Be careful when mixing the raspberries into the batter, as it’s a stiff mixture some of the raspberries will get squashed so pop some on top before it goes into the oven. Such pretty, bright bursts of magenta shine through the buttery crumble topping. To pretty to eat? Hell no, let’s dig in! Maybe with a scoop of clotted cream, oh if only I had some.
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Yields – One, 9 inch round cake.
- 50 grams (1/3 cup) Caster sugar
- 50 grams (1/2 cup – 1 tablespoon ) Plain flour
- 60 grams (1/2 stick + 1 teaspoon) Unsalted butter at room temperature
- 240 grams (2 cups) Plain
- 2 teaspoons Baking powder
- Pinch of Maldon salt
- 120 grams (3/4 cup – 2 tablespoons ) Caster sugar
- 60 grams (1/4 cup) Unsalted butter at room temperature
- 1 Large egg
- 1 teaspoon Pure Vanilla extract
- 125 ml (1/2 cup) Buttermilk
- 100 grams (4 ounces) Fresh raspberries (plus a few more)
- 100 grams (4 ounces) White chocolate buttons
- Pre-heat the oven to 180C,160C(Fan),375F and butter a round 9 inch springform cake tin. Line the base with parchment paper and butter this too. Set to one side.
- Make the streusel topping by adding the vanilla sugar, flour, lemon zest and the butter to a medium size bowl and using your finger tips, rub everything together until you have a breadcrumb texture. Set to one side.
- Using an electric mixer with a paddle attachment cream together the butter and sugar until you a smooth, fluffy, light mixture. This should take 5-8 minutes. Scrape down your bowl with a spatula. Meanwhile combine the flour, salt and baking powder in a medium bowl and set aside.
- Crack the egg into a small bowl (I always do this before adding eggs to my batter as I don’t want a bad egg to ruin my mixture) and add to your creamed mixture along with the vanilla extract and mix until combined.
- Using the medium speed of your mixer, starting and ending with the flour mixture, add 1/3 of the flour, mixing until the flour just starts to disappear then add 1/2 the buttermilk and keep doing the same until everything has been added. Scrape down the bowl once more with your spatula to make sure you get every last bit of your batter mixed thoroughly together.
- Add the raspberries in a bowl and add a little flour to coat them. This will stop them from sinking to the bottom of the cake. Add these to your mixture and gently fold into the batter along with the white chocolate buttons.
- Scrape the batter into your cake tin, pop a few raspberries on top and then scatter over the streusel topping. Bake for 40-45 minutes or until a cake tester inserted into the middle of the cake comes out clean. Leave the cake to cool on a wire rack for 15 minutes. Release the outer ring of the tin and leave to cool completely.
* This cake will last for up to 3 day’s in a cake tin with a tight-fitting lid.
* Keep in a cool, dry place away from direct sunlight.