Cherry-Raspberry Buckle

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