Fruit Buckle
Author: Kuhn Orchards
Ingredients
- ¾ cup sugar
- ¼ cup butter, softened
- 1 egg
- 1 tsp. vanilla
- ½ cup milk
- 1 cup flour
- 1 tsp. baking powder
- ½ tsp. salt
- 2 cups blueberries, blackberries or raspberries, or 4 cups of peaches or nectarines, or combination of fruits
- ⅓ cup flour
- ½ cup sugar
- ½ tsp. cinnamon
- ¼ cup cold butter
- ¼ to ½ cup sliced almonds
Instructions
- Cream together sugar and butter. Add egg and vanilla, beat to combine. Stir in milk.
- Combine flour, baking powder, and salt. Add dry ingredients to creamed mixture and mix well.
- Either fold fruit into batter or place fruit on top of batter spread in a greased and floured 9-inch pan or 10-inch cast iron skillet.
- Combine flour, sugar, and cinnamon. Cut in butter until crumbly. Add almonds (if desired). Sprinkle over cake mixture. Bake at 375° for about 45-50 minutes until toothpick inserted in center comes out clean.
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