If you love summer berries and cake, here’s a twist on both! This Berry Almond Buckle straddles the line between breakfast-y coffee cake and full on dessert mode. You’ll want to make this as soon as the berries are ripe.
We are teetering precariously on the fence between summer and fall. It’s happening all too fast and soon there will be no more summer fruits – no fleshy-honeyed peaches, sweet blueberries, cherries and plums. Very soon the seasons will shift us squarely into apple, pear and pumpkin mode. Not that there’s anything particularly onerous about that, but to me, summer fruit is where it’s at and this tender, sweet Berry Almond Buckle delivers the best of summer’s bounty.
Therefore, in an effort to cling to the very last bastions of juicy, sweet sun-kissed glory, I present to you this. It’s part cake, part avalanche of berries, part streusel-ly topping. And though I’ve used blueberries and raspberries in this one, any summer fruit will do. Got peaches? Plunk ’em down. Loaded with cherries? They’re crazy-good! Apricots and nectarines? You betcha!
The buttermilk batter is simple and can be assembled in about 10 minutes.
Then, it’s just a matter of layering in your cake pan. Half the batter, topped with half the fruit.
Then spoonfuls of the remaining batter scattered willy-nilly over the berries. Then more berries!
And finally, the streusel. Brown-sugared and cinnamon-y, flecked with sliced almonds and generously mounded on top of the fruit! Have I gotten your attention yet?
Because enough is never enough, I added glaze. A little powdered sugar and cream to top off a confection that you’ll want to bury your face in. I think it would be the perfect bite of sweet at your next brunch or with a cup of tea on a lazy afternoon. And yes, I may have had a slice with my morning caffeine infusion on Tuesday. As if you weren’t thinking the same thing…
Berry Almond Buckle
- 1/2 cup sugar
- 1/4 cup butter softened
- 1 egg
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 teaspoons baking powder
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 pint fresh blueberries
- 1 pint fresh raspberries
- 1/4 cup unsalted butter softened
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground ginger optional
- 1/8 teaspoon salt
- 1/2 cup oatmeal
- 1/3 cup sliced almonds
- 1 cup powdered sugar
- 2 tablespoons cream
- Preheat oven to 350 degrees. Grease and flour a 9" cake pan.
for the crumble
- In a medium bowl, combine the butter, sugar, cinnamon, ginger and salt. Use the tines of a fork to thoroughly combine the mixture into a smooth paste. Add the oatmeal and use your fingers to work the oatmeal into the paste evenly. Add the almonds and use your fingers to work them through the mixture. Set aside.
for the batter
- In a medium bowl whisk together the flour, salt and baking powder. Set aside.
- Mix the berries together in a bowl and set aside.
- In a large bowl with a hand mixer, cream the butter and sugar together. Add the egg, vanilla and almond extract and beat until smooth. Beat in one cup of the flour mixture until just combined. Add half of the buttermilk and blend into the batter. Add remaining flour, beating until just moistened. Add the remainder of the buttermilk and mix until smooth, but don't over beat the batter.
- Spread half of the batter evenly into the prepared pan and top with half the berries. Using a tablespoon, scoop the remaining batter and deposit dollops of the batter all over the fruit. Do not spread the batter out, you want some of the fruit to poke through. Sprinkle the remaining berries over the batter. Sprinkle the streusel over the fruit.
- Bake for 55-60 minutes until a cake tester comes out clean. Cool to room temperature and turn out the buckle onto a serving plate.
- Mix the powdered sugar and cream together until it forms a thin glaze. Drizzle the glaze over the buckle and serve.
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