Nectarine Raspberry Buckle
Makes: Serves 9 to 12
  • ½ cup sugar
  • ½ cup all-purpose flour
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 teaspoon cinnamon
  • 1¼ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup (1½ sticks) unsalted butter, at room temperature, cut into pieces
  • ¾ cup sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 3 large eggs, at room temperature
  • 1 cup fresh red raspberries
  • 2 nectarines, unpeeled, stoned, and cut into eighths
  1. Position rack in the middle of your oven. Preheat oven to 350° F. Coat an 8-inch-inch square pan with nonstick spray.
  2. For the Topping:
  3. Stir together all topping ingredients in a small bowl until evenly mixed. Use fingers to squeeze topping into small clumps, about the size of grapes; set aside.
  4. For the Cake:
  5. Whisk together flour, baking powder and salt in a small bowl to aerate and combine; set aside.
  6. Beat butter until creamy with an electric mixer on medium-high speed, about 2 minutes. Add sugar gradually and continue to beat, about 2 minutes at medium-high speed, until very light and fluffy. Beat in the vanilla and lemon zest. Add eggs one at a time, beating well after each addition. Add the flour mixture and beat very briefly on low speed, just until combined. Fold in the fruit. Spread batter in the pan and smooth the top with an offset spatula. Sprinkle topping evenly over your cake.
  7. Bake for about 45 to 55 minutes or until a toothpick shows a few moist crumbs. The cake will be tinged light golden brown and will have begun to come away from the sides of the pan. Cool pan on rack for 10 minutes. May be served warm or at room temperature. Best served the day it is baked, or, cool completely, cover loosely with aluminum foil and store at room temperature overnight.
Recipe by Bakepedia at