Serves6
- Active time:15 min
- Start to finish:1 1/4 hr
August 2009
This moist, tender buckle is extremely versatile. Served with vanilla ice cream, it makes a lovely dessert, just the thing for nibbling while sitting on the front porch and watching the August sun set. But with its bounty of tangy raspberries and topping of cinnamon-walnut streusel, this buckle isn’t so far from coffeecake. Consequently, it also tastes mighty fine with a morning cup of joe.
For cake
-
1 1/2
cups
all-purpose flour
-
1
teaspoon
baking powder
-
1/2
teaspoon
baking soda
-
1/4
teaspoon
salt
-
1
stick unsalted butter, softened
-
3/4
cup
granulated sugar
-
3/4
teaspoon
pure vanilla extract
-
2
large eggs
-
1/3
cup
sour cream
-
2
cups
raspberries (1/2 lb)
For streusel
-
1/2
cup
packed light brown sugar
-
1/4
cup
all-purpose flour
-
1/2
teaspoon
cinnamon
-
1/8
teaspoon
salt
-
3
tablespoons
cold unsalted butter, cut into 1/2-inch pieces
-
1/4
cup
chopped walnuts
-
Accompaniment:
softly whipped cream
Make cake:
-
Preheat oven to 375°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep).
-
Whisk together flour, baking powder, baking soda, and salt.
-
Beat butter, granulated sugar, and vanilla with an electric mixer at medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition. Beat in sour cream. At low speed, mix in flour mixture until just incorporated (batter will be thick). Spread batter evenly in cake pan and top with raspberries.
Make streusel:
-
Stir together brown sugar, flour, cinnamon, and salt in a medium bowl. Blend in butter with your fingertips until mixture resembles coarse meal, then blend in walnuts.
-
Sprinkle streusel over batter, then bake until topping is golden-brown and a wooden pick inserted into center of cake comes out clean, 40 to 45 minutes. Cool to warm, about 20 minutes.
