Raspberry Buckle

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 9
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon finely grated lemon zest
• 1 teaspoon pure vanilla extract
• 1/2 cup whole milk
• 1 pint ripe raspberries
• 1/3 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, cut into small pieces

Recipe

• 1 preheat the oven to 375°; butter an 8 inch square baking pan.
• 2 make the cake: whisk together the flour, baking powder, and salt in a medium bowl; set aside.
• 3 beat the butter with an electric mixer on med-high speed in a large bowl until light and fluffy.
• 4 gradually add the sugar and beat until light and fluffy.
• 5 add in the egg, zest, and vanilla; beat until blended.
• 6 stir in the milk with a rubber spatula.
• 7 stir the flour mixture into the butter mixture with the rubber spatula; the batter will be very thick.
• 8 toss together the raspberries and lemon juice in a small bowl and gently stir into the batter.
• 9 transfer to the pan and smooth the top with the rubber spatula.
• 10 make the topping: whisk together the flour, brown sugar, and cinnamon in a bowl; cut in the butter with a pastry blender until the largest pieces of butter are the size of small peas.
• 11 sprinkle over the batter.
• 12 bake for 30-35 minutes, until a wooden pick inserted into the center comes out clean.
• 13 cool in the pan on a wire rack for 15 minutes.
• 14 cut the buckle into 9 squares and serve warm.