(Note: For eight portions, bake this buckle in a 9-inch springform pan.)
For 10 years at the cooking school, I have taught a class called Cobblers, Buckles, and Grunts. These are all funny New England terms for some combination of sugar, flour, butter,
and berries. The class typically celebrates the berry of the moment: strawberries in June, raspberries in July, blueberries in August, and blackberries in September. This recipe is great for breakfast or with afternoon tea.
For the topping:
4 tablespoons butter, softened
6 tablespoons all-purpose flour
½ cup sugar
¼ teaspoon salt
¾ teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg
For the base:
1 ½ cups all-purpose flour, plus more for the pan
¾ teaspoon kosher salt
1 ½ tablespoons baking powder
8 tablespoons (1 stick) butter, softened, plus more for the pan
1 cup sugar
1 teaspoon vanilla extract
¾ cup milk
1 pound blackberries
Preheat the oven to 350˚F. Butter and flour six 6-ounce ramekins or one 9-inch springform pan lined with parchment paper.
To make the topping: In a medium bowl, stir together the butter, flour, sugar, salt, cinnamon, and nutmeg. The mixture should be crumbly in texture. Set aside.
To make the base: In a medium bowl, whisk the flour, salt, and baking powder. Set aside. In the bowl of a stand mixer, beat the butter and sugar on medium speed until pale and fluffy, about 1 minute. Add the vanilla and egg and beat until smooth. Scrape the sides of the bowl. Add the flour mixture and milk and mix for 1 minute. Using a rubber spatula, fold the blackberries into the batter. Pour the batter into the prepared ramekins or springform pan and sprinkle with the topping. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool before serving.
No. 14 / Fall 2020