Raspberry Buckle

Name: Raspberry Buckle
Prep time: 15 min
Total time: 85 min
Ingredients: 0.5 cup (1 stick) unsalted butter, room temperature, plus more for baking dish; 1 cup granulated sugar; 3 large eggs; 1 cup all-purpose flour, (spooned and leveled); 0.5 teaspoon salt; 0.5 teaspoon baking powder; 2 containers (½ pint each) raspberries (2 ¾ cups); Confectioners' sugar, for dusting (optional); Whipped cream, (optional)

3.6

(156)

22 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

1 hrs 25 mins

Servings:

6

Not unlike a coffeecake, this moist and fruit-filled summer dessert is perfect to serve at a gathering of friends.

Ingredients

½ cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour, (spooned and leveled)
½ teaspoon salt
½ teaspoon baking powder
2 containers (½ pint each) raspberries (2 ¾ cups)
Confectioners' sugar, for dusting (optional)
Whipped cream, (optional)

Directions

Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.