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Cherry-Raspberry Buckle

May/June 2011

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Buckles are a traditional fruit-studded dessert that’s like a soft, moist cake. We use a combination of cherries and raspberries here, but try any fruit combination that sounds good to you. Just don’t exceed the total of 3 cups fruit—too much fruit will make the cake too wet.


Cherry-Raspberry Buckle

Makes: 8 servings

Active Time:

Total Time:

Ingredients

  • 1 1/2 cups white whole-wheat flour (see Notes)
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup low-fat milk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup light olive oil or canola oil
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups raspberries or blueberries, fresh or frozen
  • 1 1/2 cups halved pitted sweet cherries, fresh or frozen, or chopped ripe apricots (1/2-inch pieces)
  • 2 tablespoons sliced almonds
  • 2 teaspoons raw cane sugar, such as Demerara or turbinado (optional; see Notes)

Preparation

  1. Preheat oven to 350°F. Coat a 9-inch baking dish or springform pan with cooking spray. (If using frozen fruit, let stand for about 30 minutes, stirring occasionally, to partially defrost before folding into the batter.)
  2. Whisk flour, baking powder, cinnamon and salt in a large bowl. Whisk milk, applesauce, oil, granulated sugar, egg and vanilla in a medium bowl until blended. Add the wet ingredients to the dry ingredients and gently fold until blended. Sprinkle berries and cherries (or apricots) on top and fold just until blended. Spoon the batter into the prepared baking dish. Sprinkle with almonds and raw sugar (if using).
  3. Bake until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs, 45 to 55 minutes. Let cool for about 30 minutes before serving.

Tips & Notes

  • Notes: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large ­supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
  • Raw cane sugar, such as Sugar in the Raw, is coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.

Nutrition

Per serving: 305 calories; 16 g fat (2 g sat, 11 g mono); 24 mg cholesterol; 40 g carbohydrates; 13 g added sugars; 5 g protein; 5 g fiber; 211 mg sodium; 180 mg potassium.

Nutrition Bonus: Iron (20% daily value).

Carbohydrate Servings: 2

Exchanges: 1 starch, 1/2 fruit, 1 carbohydrate (other), 3 fat


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Recipe Categories

Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Dessert
Season
Spring
Summer
Fall
Type of Dish
Desserts, fruit
Ethnic/Regional
American
Publication
May/June 2011
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