MARTHA'S RASPBERRY BUCKLE

MARTHA’S RASPBERRY BUCKLE

1 cup unsalted butter

1 cup granulated sugar

3 large eggs

1 cup unsifted, all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

2 containers (1/2 pint each) fresh raspberries

Confectioners’ sugar

Whipped cream (optional)

Preheat oven to 350ºF. Butter a 2-quart oval or 9x9x2-inch baking dish. In a large bowl, cream together butter and sugar. Add eggs, one at a time, beating after each addition to combine. In large bowl, whisk together flour, salt and baking powder; with mixer at low speed, gradually add flour mixture until incorporated. Spread batter in prepared baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center comes out clean and top is lightly browned, about 45 to 50 minutes. Cool 20 minutes and sprinkle with confectioners’ sugar. With a large spoon, scoop out onto serving plates. Garnish with a dollop of whipped cream, if desired. Recipe makes 6 servings.

Source: Everyday Food, July-August, 2006.

According to my Food Lover’s Companion, a buckle is a simple one- layer cake made with blueberries or other berries. Blueberries are folded into the batter but because raspberries are more fragile, they’re sprinkled on top of raspberry buckle and sink into the cake during baking.