Nectarine and Berry Buckle Cake This yummy fruit and streusel topped cake is called a buckle because the batter “buckles” around the fruit as it bakes. Preparation Time: 20 minutesBaking Time: 40 minutesServes 16 Streusel:2 tbsp (25 mL) each all-purpose flour and brown sugar1 tbsp (15 mL) butter, melted1/4 tsp (1 mL) ground nutmeg Cake:1-1/2 cups (375 mL) all-purpose flour1-1/2 tsp (7 mL) baking powder1/2 tsp (2 mL) each ground nutmeg and cinnamon1/4 tsp (1 mL) salt1/4 cup (50 mL) butter, at room temperature3/4 cup (175 mL) granulated sugar2 Ontario Eggs1 tsp (5 mL) vanilla1/2 cup (125 mL) Ontario Milk2-1/2 cups (625 mL) sliced Ontario Nectarines1/2 cup (125 mL) Ontario Blueberries1/2 cup (125 mL) Ontario Raspberries Glaze:1 cup (250 mL) icing sugar1 tbsp (15 mL) hot water Line 13- x 9-inch (3.5 L) metal baking pan with parchment paper, leaving a 2-inch (5 cm) overhang on long sides. Streusel: In small bowl, combine flour, sugar, butter and nutmeg until crumbly. Set aside. Cake: In medium bowl, whisk together flour, baking powder, nutmeg, cinnamon and salt. In large bowl, using electric mixer, on medium speed, beat butter with sugar until light and fluffy, about 2 minutes. Beat in eggs and vanilla. Using spatula, stir in flour mixture alternately with milk, making 3 additions of flour and 2 of milk. Spread batter into prepared pan. Top evenly with rows of nectarine slices, pressing slightly into batter. Sprinkle with blueberries and raspberries; top with streusel mixture. Bake in 350°F (180°C) oven for 35 to 40 minutes or until tester inserted in centre comes out clean. Let pan cool on wire rack for 30 minutes. Glaze: In small bowl, whisk together icing sugar with hot water. Drizzle over cake. Use parchment overhang to remove from pan; cut into squares. Tip: This cake works well with other Ontario fruits such as peaches, plums and apricots. Nutritional Information:1 ServingPROTEIN: 3 gramsFAT: 5 gramsCARBOHYDRATE: 32 gramsCALORIES: 180FIBRE: 1 gramSODIUM: 100 mg- Printed with permission from Foodland Ontario
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