This morning, I whipped up a raspberry buckle. A “buckle” is a cross between a coffee cake and a regular cake, and they almost always involve fruit. Which is pretty darn perfect if you ask me, because you can eat it for breakfast, or jazz it up with a scoop of ice cream for dessert. Or you could just eat the ice cream for breakfast. I mean after all, ice cream is milk right? And didn’t your mom always tell you to drink your milk?
Anyway, according to the weather man, it’s suppose to be in the 80’s today.
Holy Smokes!
I have every intention of staying out of the kitchen today and serving a late dinner in an effort to beat the heat. And now that dessert is out of the way… I can go on about my day.
But first… What will you be doing to beat the heat today?
~Mavis
Print
Raspberry Buckle
Ingredients
1/2 cup unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1 cup fresh {or frozen} raspberries
powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees.
- Butter a 9-inch baking dish.
- Cream the butter, sugar and eggs together with your mixer.
- Slowly add the flour, salt and baking powder until well incorporated.
- Pour the batter into your baking dish and carefully place the raspberries on top.
- Bake 40 -45 minutes or until lightly browned and a toothpick inserted into the center comes out clean.
- Dust with a bit of powdered sugar and serve with a big fat scoop of ice cream.
Notes
This recipe was slightly adapted from one of Martha Stewart’s.
LaToya says
Camping up in the mountains – had to escape the heat. Although it’s pretty hot here too. Supposed to be 106 in Boise on Tuesday – oh my hell WHAT??
This looks good – I have blueberries that I need to do something with….good call. Have a great weekend, Miss Mavis!
Mavis says
LaToya? You are a camper? Seriously? I have you pegged all wrong!
lili says
To escape the heat today i will stay home and take a nice, long bubble bath. This dessert looks yummy! I would love to live in your house. It seems you are alwasy whipping up something delicious.
L. says
80 is hot? What about face-melting 105 in KC?! My family and I were just in Seattle about a week ago for vacation and loved the weather. Enjoy it!
Mavis says
105? Holy cow! That is nuts!
Jennifer Jo says
You’re joking about the 80 degrees and staying out of the kitchen, right? Because I just had a strong urge to squash you. It’s 90 degrees in the house and still as a graveyard.
Ashley says
Well, today we ‘only’ hit 88 degrees so we spent the day outside. It’s been over 100 degrees the past week and it actually felt nice to be in the 80’s! I’m in WI and I’m thinking I need to move….it’s either waaay cold or waaay hot around here lately.
This recipe looks super yummy! My husband doesn’t care for berries (I live in a house full of fuss buckets), but I think he might go for this one.
Michelle says
What I wouldn’t give to have weather in the 80’s…lol! We are in the high 90’s this week…probably closer to 100. Bleh.
Mavis says
Bleh is right!
CathyB says
I totally understand your take on the heat, Mavis. Once you are used to the cooler coastal weather, 80 seems unbearable. Plus you probably don’t have air-conditioning to turn on (most houses in hot areas will have air). We moved last year from Idaho to Alaska and at the time I was totally used to days of 105 in the summer like Boise is getting this week. But now that I have been here a year, I don’t think I could handle it. This week the lows in Boise are supposed to be around 70, whereas the highest HIGH for our whole week in Anchorage is supposed to be 63. Personally, I would love to live where the temperature fluctuated between 68-72 year around!
GwennF says
We finally had a break in the heat in WI and I’m crossing my fingers for t-storms tonight. 97 is in the forecast again for next week…crazy heat :(. On a happy note, a raspberry buckle is in my oven right now! So excited, I can’t wait. Might run to the store when it is down, raspberries 2/$3 isn’t bad. I see raspberry jam in my future and the future is looking up!
Mavis says
I think $1.50 for raspberries is a killer deal!
darlene says
Well, I made this despite the heat and it was sooooo GOOOD!!! I did add a little extra cinnamon, took it to work and it was gone when I got back from my first patient rounds (work in a hospital obviously). Thanks for the great recipe, I will add it to my personal cookbook for sure 🙂
Mavis says
I’m glad you liked it Darlene. I’m sure I’ll be making it again here real soon. 🙂
Lynn says
I was going to head to Haggen’s today to get some donuts for breakfast…then remembered this recipe. I have raspberries in the freezer and all the other ingredients in my pantry. Turned out way better then donuts!
Mavis says
Even better than chocolate covered custard filled dounuts from Krispy Kreme. 😉
Stefanie says
I printed this the day you posted it, but finally just got around to trying it last night. My kids and I did it together, they had a blast, it turned out great, and I got to use up some frozen strawberries I had on hand! I didn’t have any raspberries but it turned out great with the strawberries. Thanks!!
Mavis says
You bet! I’m glad you liked it. 🙂
Elizabeth S. says
I made this tonight and it is cooling. I would really like to slice a piece, but it is far too hot to cut. I hope it is as tastey as your looks. Mine looks a little different, I guess I should have poked those raspberries down more. Thanks for the wonderful dessert recipe!
Elizabeth S. says
Do you have to refrigerate the leftover?
Mavis says
I think we left ours on the counter overnight wrapped with Saran Wrap. But you’d want to refrigerate yours?
Elizabeth S. says
Raspberries have a tendency to mold in my house for whatever reason. I left mine on the counter too, so I’ll see how long it lasts. I was just wondering if putting the dessert in the fridge would help stop the molding process.
Sandy Welte says
In WI we were 50 this morning!! After many very hot 80-90 degree days, this is cold! I am going to bake this today!! Yesterday was a cool day and after 20 Qt’s of fresh picked Black Caps I want to try something like this. We love coffee cake and if this is good, I will be making it more, as I love any berries for breakfast even if it is pie!! My daughter just brought me a 5 Qt ice cream pail of her fresh picked Blue Berries! I am in 7th Heaven!! And more berries to pick!! 2nd time out and I have berries for 9 pies with extra to eat!!
LOVE WI this time of year!!
Daria says
Thanks for sharing – this sounds like a delicious way to use up a bunch of fresh blackberries!
Sue says
I made this with a cup of quartered Rainier cherries that were languishing in the fridge. Mixed them right into the batter rather than dotting them atop. Wasn’t keen on the idea of cinnamon w/ cherries, so I substituted 1/4 tsp nutmeg and 1/4 tsp cardamom. A 1/2 tsp of vanilla in the batter wouldn’t have gone amiss.
Delightful with vanilla ice cream!