Thursday, July 1, 2010
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
6 tablespoons unsalted butter, at room temperature
½ cup granulated sugar
1 large egg
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
½ cup whole milk
two ½-pints ripe raspberries
1 tablespoon fresh lemon juice
1/3 cup all-purpose flour
½ cup packed brown sugar
¼ teaspoon ground cinnamon
¼ cup cold unsalted butter, cut into small pieces
1. Preheat oven to 375°F. Butter an 8-inch square baking pan.
2. To make the cake: Whisk together the flour, baking powder, and salt in a medium bowl.
3. Beat the butter with an electric mixer on medium-high speed in a large bowl until light and fluffy. Gradually add the granulated sugar and beat until light and fluffy. Add the egg, zest, and vanilla and beat until blended. Stir in the milk with a rubber spatula; the batter will be very thick. Toss together the raspberries and lemon juice in a small bowl and gently stir into the batter. Transfer to the pan and smooth the top with the rubber spatula.
4. To make the topping: Whisk together the flour, brown sugar, and cinnamon in a small bowl. Cut in the butter with a pastry blender or 2 knives used scissors-fashion until the largest pieces of butter are the size of small peas. Sprinkle over the batter.
5. Bake for 30 to 35 minutes, until a wooden spoon comes out clean. Cook in the pan on a wire rack for 15 minutes.
6. Cut the buckle into 9 squares and serve warm.*
*I served this first as a dessert with ice cream. I had the leftovers cold for breakfast the next day - truly a multipurpose concoction.