Berry Buckle

by Anna Gall

More cake than fruit than the other fruit desserts, it is much like a coffee cake. It has a cake foundation and a crumbled topping with fruit in between. The history of this dessert says it is much like a crumble, named after its buckled or crumbled appearance with the streusel topping. A kuchen is the German cousin to the American buckle.

Cake Ingredients:

½ cup+ unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs
zest of 1 lemon
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
1-pint berries of choice (heaping 2 cups)

Topping Ingredients:

1/2 cup all-purpose flour
2/3 cup sugar
1/8 teaspoon salt
5 tablespoons cold unsalted butter, diced
1 teaspoon milk

Instructions:

1. Preheat oven to 350° F. Butter a 2-quart oval or square baking dish; set aside.
2. 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. Fold in lemon zest.
3. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture to egg mixture until well-blended.
4. Spread batter in baking dish. Scatter berries on top.
5. For topping, in a medium bowl, combine flour, sugar, and salt and whisk to combine. Add cold butter and milk; cut into flour mixture until butter is blended. Form mixture into small crumbs and scatter over top of buckle.
6. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes.
7. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream or ice cream, if desired.

Makes 6 servings.