Triple-Fruit Buckle

By Hklbrries

Ingredients

• Streusel:
• 3 tbsp cold unsalted butter, cut into small pieces
• 1/3 cup unsifted all-purpose flour
• 1/3 cup packed light-brown sugar
• 1 tsp ground cinnamon
• Cake:
• 6 tbsp unsalted butter, softened
• 3/4 cup plus 1 tbsp granulated sugar
• 2 large eggs
• 2 1/4 cups unsifted all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1 1/2 tsp vanilla extract
• 1 cup fresh blueberries, picked over, rinsed, dried
• 1 lb firm-ripe nectarines, pitted, cut into 3/4-inch thick slices, placed between paper towels
• 1/2 cup fresh raspberries, picked over, rinsed, dried

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 F. Grease 13-by-9-by-2-inch baking pan.

Streusel: In small bowl, combine butter, flour, brown sugar and cinnamon. Mix with fingers until crumbly; set aside.

Cake: In large bowl, with electric mixer on low speed, beat butter until light colored and creamy. Gradually beat in 3/4 cup of the granulated sugar. Beat 2 minutes. Beat in eggs, one at a time, until well blended. In small bowl, sift together flour, baking powder and salt. In third bowl, combine milk and vanilla. Add flour mixture to butter mixture in thirds, alternating with milk mixture in halves (beginning and ending with flour mixture), beating on low speed until just blended. Batter will be thick.

In small bowl, set aside 3/4 cup of the batter. Stir blueberries into remaining batter. Turn out into prepared pan; spread in a thin, even layer with rubber spatula. Cover with nectarines in a single layer. Sprinkle with remaining sugar. Spoon on reserved batter by 1/2 teaspoonfuls over surface. Dot with raspberries; crumble streusel over top.

Bake 35 minutes or until wooden pick inserted in cake comes out clean. Let cool on rack. For best results, serve buckle warm or at room temperature the day it is made.

Nutrition Information:
Per serving
432 calories
6 g protein
71 g carbohydrates
14 g fat
37 mg cholesterol
248 mg sodium