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BUCKLE - Nectarine Blackberry Buckle
Nb persons: 8
Yield:
Preparation time:
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| CARLA HALL'S NECTARINE BLACKBERRY BUCKLE The Chew For the Cake: | |
| 1 1/2 sticks | Unsalted Butter plus a tablespoon for greasing |
| 1 1/2 cups | All Purpose Flour |
| 2 teaspoons | Baking Powder |
| 3/4 teaspoon | Salt |
| 1/2 teaspoon | Cinnamon |
| 1/2 cup | Sugar |
| 1/2 cup | Light Brown Sugar |
| 2 Large | Eggs |
| 2/3 cup | Buttermilk |
| 5 | Nectarines, (halved and then pitted and sliced) |
| 1 pint | Blackberries |
| Zest of 1 | Lemon |
| FOR THE STREUSEL: | |
| 1 stick | Butter |
| 1/4 cup | Sugar |
| 1/4 cup | Light Brown Sugar |
| 1/2 cup | All Purpose Flour |
| 1/4 teaspoon | Cinnamon |
| Pinch | Salt |
| FOR THE WHIPPED CREAM: | |
| 2 cups | Heavy Cream |
| 1/2 cup | Sugar |
| 1 teaspoon | Vanilla |
| 1 teaspoon | Cinnamon |
For the Cake: Preheat oven to 350. Line a 10 inch cast iron skillet with parchment and grease.
Melt butter in a small saucepan over medium-low heat until light brown. Set aside to cool.
In a large bowl, whisk flour, baking powder, salt and cinnamon.
In a large bowl, whisk together the cooled browned butter and sugar. Then add eggs, one at a time. Stir in buttermilk.
Add dry ingredients into wet. Pour batter into prepared pan.
In a large bowl toss nectarines and blackberries with lemon zest and arrange them in a single layer on top of the batter.
For the Streusel: In a medium bowl, combine all ingredients for streusel. Mix together to form a crumb. Crumble over nectarines and blackberries. Place in oven and bake for 40-45 minutes.
For the Whipped Cream: Meanwhile make your whipped cream. Combine the cream, sugar, and vanilla, and beat until peaks form. Fold in the cinnamon. Serve the buckle topped with whipped cream.
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