Recipes for "buckle"

Preheat the oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9-inch square pan.

Beat ½ cup sugar and ¼ cup butter in a large bowl with an electric mixer until creamy.

Combine flour, baking powder, and salt in a small bowl: stir mixture into butter mixture. Stir in milk until thick and slightly lumpy. Spread batter into the prepared pan.

Combine remaining ¾ cup sugar, berries, and boiling water in a large bowl; pour over batter in the pan. Dot with butter over top.

Bake in the preheated oven for 45 to 50 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Make buckle: Beat sugar and butter together in a large bowl using an electric mixer until creamy and smooth. Add eggs one at a time, mixing well after each addition. Whisk flour, baking powder, and salt together in a separate bowl until well mixed; stir into egg mixture, alternating with milk, until just combined. Fold in blueberries until evenly distributed. Pour batter into the prepared dish.

Make topping: Combine sugar, flour, and cinnamon in a medium bowl. Cut in cold butter using a pastry blender or 2 knives until crumbly. Sprinkle evenly over batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack.

Prepare fruit filling: Place apples in a large bowl and toss with 3/4 cup sugar, cinnamon, lemon juice, and nutmeg. Cover and place in refrigerator.

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Beat remaining 3/4 cup sugar and butter in a large bowl until creamy; beat in egg.

Mix flour, baking powder, and salt together in a small bowl. Stir flour mixture into butter mixture, alternating with milk, until fully incorporated. Fold in blueberries.

Arrange apples in a single layer in the bottom of the prepared baking dish. Pour blueberry batter over top.

Prepare topping: Mix sugar, flour, and cinnamon together in a bowl; cut in cold butter until mixture is crumbly. Sprinkle over batter.

Bake in the preheated oven until a toothpick inserted in the center of buckle comes out clean, 40 to 45 minutes. Cool on a wire rack.

Preheat the oven to 350 degrees F (175 degrees C).

Make filling: Combine rhubarb, strawberries, sugar, lemon juice, and 1 tablespoon water in a large saucepan. Cook covered, stirring occasionally, over medium-low heat until mixture begins to boil, about 5 minutes. Reduce heat to low.

Stir together remaining 2 tablespoons water and cornstarch in a small bowl until smooth. Add to the saucepan and continue cooking until fruit mixture begins to thicken, about 2 minutes. Remove from heat and set aside to cool.

Grease a 9-inch deep-dish pie pan with nonstick cooking spray and place on a baking sheet. Set aside.

Make batter: Beat together butter and sugar with an electric mixer in a large bowl until light and fluffy. Beat in yogurt, egg, and vanilla until well combined. Add flour, baking powder, baking soda, and salt; mix until batter is just combined.

Spread 2/3 of the batter into the prepared pan. Pour filling on top of batter. Spread remaining 1/3 of the batter in small mounds atop filling. Set aside.

Make topping: Combine flour, brown sugar, and butter in a small bowl. Mix with a fork, pastry blender, or your hands until topping resembles coarse crumbs. Sprinkle evenly over the top of batter and filling.

Bake in the preheated oven until topping is nicely browned, about 35 minutes.

Butter the inside of an 8-inch springform pan. Set aside.

Whisk together the 2 cups of flour, the baking powder and the salt in a medium bowl.

Using a stand mixer (or by hand with a wooden spoon) beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg.

Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.

Combine ingredients (butter, sugar, flour, cinnamon) for topping with a fork (or by hand) to make crumbly mixture. Sprinkle this over the batter.

Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.

When the cake has cooled, run a knife around the edges and lift the cake out of the pan.

1. Preheat the oven to 350 degrees F. Grease a 9-inch spring form pan.

2. In a large bowl, whisk together the flour, baking powder, cardamom, and sugar. Add the butter, milk, eggs, and vanilla, mix until just combined. Spoon the batter into the prepared pan. Toss together the blueberries and lemon zest and sprinkle the blueberries over the batter.

the batter into the prepared pan. Toss together the blueberries and lemon zest and sprinkle the blueberries over the batter.

3. To make the crumble. Whisk together the flour, sugar, and cinnamon in a small bowl. Add the butter and mix with your hands until the mix is moist and a crumble forms. Sprinkle the crumble evenly over the fruit.

hisk together the flour, sugar, and cinnamon in a small bowl. Add the butter and mix with your hands until the mix is moist and a crumble forms. Sprinkle the crumble evenly over the fruit.

4. Transfer to the oven and bake for 45-55 minutes or until golden on top. If you insert a skewer into the center, it should come out almost clean. Let the cake cool 5 minutes. Serve warm or at room temp. Dust with powdered sugar, if desired.

Grease and line an 8x8-inch pan with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing in at medium-low speed and scraping the bowl in between additions. Add the vanilla extract and mix until combined.

In a separate bowl, whisk together the flour, salt, baking powder, and cinnamon. Add the dry ingredients to the butter mixture and mix on low speed just until combined. Scrape down the sides of the bowl.

Using a rubber spatula, gently fold the berries into the batter. Spread the batter into the lined pan and generously sprinkle turbinado sugar on top.

Bake until the top is golden and a toothpick inserted in the center of the pan comes out clean (minus any berry juice), about 45 minutes.

Transfer the pan to a wire rack. Allow to cool, then sprinkle with powdered sugar and serve.

Store at room temperature in an airtight container for 2 to 3 days.

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Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch springform pan.

Sift 2 cups flour, baking powder, and salt together in a medium bowl.

Beat ¾ cup sugar, ¼ cup butter, and egg together in a large bowl with an electric mixer until smooth. Gradually pour in milk, beating until fluffy. Stir in flour mixture to make a stiff batter. Gently fold in blueberries; spread in the prepared pan.

Mix ½ cup sugar, ⅓ cup flour, ¼ cup softened butter, and cinnamon together in a bowl until topping is crumbly in texture. Sprinkle topping over batter; lightly press into batter with fingertips.

Bake in the preheated oven until topping is golden brown and a toothpick inserted into center comes out with moist crumbs, about 40 minutes. Cool before releasing cake from springform pan.

Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch pan.

Beat sugar, butter, and egg in a large bowl with an electric mixer until light and fluffy. Stir flour, baking powder, and salt together in a separate bowl. Add flour mixture to sugar mixture in 2 batches, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Pour into the prepared pan.

To make the topping: Combine sugar, flour, butter, and cinnamon in a bowl; mix with your hands until crumbly. Sprinkle over cake batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Place the plums into the bottom of the prepared baking dish.

Beat ⅔ cup butter with 1 ½ cup white sugar together in a large bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Stir in 3 cups flour, baking powder, and salt. Mix in milk and vanilla until smooth. Pour batter over plums.

Mix 1 cup sugar, ½ cup butter, ¼ cup flour, and cinnamon together in a bowl until it resembles coarse crumbs; spread over batter.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Stir blackberries, 2 tablespoons sugar, and vanilla extract together in a bowl; let rest, 15 to 20 minutes.

Whisk flour, 3/4 cup sugar, almond meal, baking powder, salt, and cinnamon together in a bowl. Stir milk into flour mixture until batter is just combined.

Melt 6 tablespoons butter in a skillet over medium-high heat; pour into the bottom of an 8x12-inch baking dish. Pour batter on top of melted butter and use a spatula to gently distribute batter without mixing it into butter, leaving a 1-inch butter border around the sides of the dish.

Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top.

Bake buckle in the preheated oven until crisped and browned around the edges, about 1 hour.

Melt remaining butter in a small skillet over medium-high heat. Cook and stir almonds in hot butter until golden brown and toasted, 2 to 3 minutes. Sprinkle toasted almonds over blackberry buckle and cool buckle to room temperature.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish.

Whisk 1 cup flour, baking powder, and salt together in a medium bowl until well mixed.

Beat ½ cup sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in egg until well combined. Add flour mixture, alternating with milk, mixing until just incorporated. Pour batter into the prepared dish. Sprinkle blueberries evenly over top.

Combine remaining ½ cup sugar, remaining ⅓ cup flour, butter, and cinnamon in a small bowl with a fork until crumbly and evenly mixed; sprinkle evenly over blueberries.

Bake in the preheated oven until a toothpick inserted into center comes out clean, about 35 minutes. Cool before serving warm.