Recipe: Raspberry Buckle
Print RecipeIngredients
For the cake:
2 cups all-purpose flour
¾ cups sugar
2½ teaspoons baking powder
¾ teaspoon kosher salt
4 tablespoons unsalted butter, softened, plus more for the skillet
¾ cup whole milk
1 large egg
2½ cups raspberries
For the topping:
6 tablespoons unsalted butter, at firm room temperature
¾ cup light or dark brown sugar
½ cup all-purpose flour
1 teaspoon ground cinnamon
Tools
Resources
The Field Method for Cast Iron Care
Instructions
Preheat the oven to 375° and grease a No.8 Field Skillet with butter.
Make the cake: In a large bowl, combine the flour, sugar, baking powder, salt, butter, milk, and egg. Beat vigorously with a wooden spoon until a smooth batter forms. Gently fold in the raspberries.
Make the topping: In a medium bowl, combine the butter, sugar, flour, and cinnamon and mix with a fork until coarse crumbs form.
Spread the batter into the prepared skillet, then sprinkle the topping over. Bake in the center of the oven for 45 minutes, or until the cake springs back to the touch. Serve warm or at room temperature.
