Servings: eight to ten.
A buckle is a kind of crumb cake, usually topped with fruit and a streusel topping. This version features a rich yellow cake batter with fresh apricots and raspberries, both in the cake and on top. The name most likely refers to the fact that the streusel sinks (or buckles) into the cake at irregular intervals.
I did all kinds of wacky things to this recipe and it (still) came out delicious! I was looking for a peach-raspberry buckle, so I used this recipe but substituted thawed frozen peaches for the apricots. I wanted to try using brown sugar rather than regular in the streusel and that was a little weird but just fine. Next time I'd do it with white sugar because the cake is not so pretty with brown. I added a teaspoon of orange zest when I put in the vanilla and almond, and that added a really wonderful depth to the flavor, I thought. Also did not have a 9" pan and used a eight inch pan. That made it take a little longer to cook but it came out very , very moist and delicious. Tomorrow I'll eat with with whipped cream. I will definitely make this again.
I just made this recipe and it was absolutely fabulous! I don't understand how others can have such opposite results. Give it a try. Follow the instructions. It's killer!!!! Moist, very very flavorful.
I have made this twice, in an oven with recently calibrated temperature. Both times I have found the cake to be dry and lacking in flavor, and both time I only cooked the cake 40 minutes. The overall dish is yummy because of all the fruit juices, but the cake part of the dish is nothing special.
Used blueberries instead, it didn't survive the hour it came out of the oven! It was delicious, have made this a few times now and it always pleases.
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