Berry Buckle

Pamela’s Pantry, Challenged Chef cookbook #4

 

 

 

 

Berry Buckle

 

 

½ c. softened butter

¾ c. sugar + more for sprinkling

1 T. molasses

3 eggs

1 T. lemon zest

1 t. vanilla extract

Generous 1 c. flour

¼ t. salt

Scant ½ t. nutmeg

¼ t. baking powder

1 pint summer berries (mix blueberries, raspberries, blackberries or use just one kind)

Cinnamon, for dusting

Powdered sugar, for dusting

 

 

  1. Butter a 9-inch round cake pan*.
  2. Combine butter, sugar and molasses.
  3. Beat until light and fluffy.
  4. Add eggs one at a time and then add lemon zest and vanilla.
  5. Mix until combined.
  6. In a separate bowl, combine flour, salt, nutmeg and baking powder.
  7. Whisk to combine.
  8. Add dry ingredients to egg mixture and mix until just combined.
  9. Heat oven to 375 degrees.
  10. Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar.
  11. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.
  12. Cool cake on rack.
  13. Sprinkle with cinnamon and confectioners’ sugar.

 

 

*I prefer to use the long strudel-type loaf pan pictured.