Wednesday, July 24, 2013

Peach-Almond-Berry Buckle : Bake-Along #48, Theme - Fruit Buckle

Time for our Bake-Along #47 and theme is Fruit Buckle. I first read of fruit buckle when I was sourcing for some other info on the internet. A buckle is really a simple variation of cobblers. It is basically a dense moist butter cake, with fresh seasonal fruits mixed into the batter, with a topping similar to a streusel which gives a crumpled or buckled appearance at the top when baked. The classic buckle are made using fresh blueberries, though other fresh seasonal fruits are widely used nowadays. This old-fashioned classic dessert has been in the United States for centuries.


A slice of mixed fruit buckle.

When you search the internet for fruit buckle recipes, you would find many different versions of buckles. There's however one thing in common, that is the presence of fresh fruits in the batter. But you can find many different variations for the topping, some with buckled top appearance and some are just simple struesel topping such as the one below.


I made this Peach-Almond-Berry Buckle, recipe taken from "Baking For All Occasions" by Flo Braker, the original recipe uses fresh apricots, but since I could not find any, I have substitute with canned sliced peaches. And have mixed in 1 cup of frozen blueberries and half a cup of frozen cranberries. I have substitute the sour cream with homemade yoghurt, and reduce the sugar to 140gm.

The batter is very easy to mix, as everything, excluding the fruits, are mixed together in a mixing bowl until creamy. The fruits are then added in gently and the batter is spooned into the prepared baking pan. The almond topping which is just a mixture of some egg white, some sugar and flaked almonds, are mixed together, and then sprinkled all over the batter.  Bake at 375F for about 60 minutes until the top is golden and cake is done.


Crispy, fragrant almonds.


This cake is a winner! The texture of the cake is moist, tender and buttery. The canned peaches are sweet, the blueberries very juicy and sweet and the cranberries are juicy and sour.  Very nice buckle! Though there's no buckled appearance in this cake at all, with just a shiny layer of crystalline golden almond crust at the top, as just what the recipe says, but then I supposed this is the modern version of fruit buckle! Maybe next time I'll omit the cranberries, as they are quite sour, it's a good thing I've only used half a cup.


Please visit my baking buddies, Lena from Frozen Wings and Zoe from Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

For our next Bake-Along, we will be baking, Classic Cinnamon Rolls, from The Williams-Sonoma Baking Book, pg 296 or get the recipe, here. Bake-along with us and link your post to the our blog-hop linky which will start on  7th August right up to 16th August. Everyone is welcome! 


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I'm sharing this with Food on Friday : Cherries and Almonds hosted by Carole's Chatter


Apricot-Almond-Berry Buckle
(adapted from "Baking For All Occasions", Flo Braker)
Yield : One 9-inch round cake, 12 servings
Cake :
4 ounces (1 stick/115 gm) unsalted butter, softened
2 tablespoons sour cream (use yohurt)
2 tablespoons whole milk
1-1/4 cups (5 ounces/140 gm) cake flour
1 cup (7 ounces/200 gm) granulated sugar (use 140gm)
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 large egg yolk (reserve the white for the topping)
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract

Fruit :
5 to 6 small (10 ounces/280 gm) firm but ripe apricots, halved, pitted, and halves quartered lengthwise to yield about 1-1/2 cups (9 ounces/255 gms)
1 cup (5 ounces/140 gm) red raspberries, picked over for stems
1 cup (5 ounces/140 gm) boysenberries or other seasonal berries, picked over for stems

Almond Topping :
1 to 2 tablespoons egg white
1 tablespoon granulated sugar
1 cup (3-1/2 ounces/100 gm) natural or blanched sliced almonds

Before Baking :
To soften the butter for the cake batter, remove it from the refrigerator about 2 hours ahead and place it in the bowl of a stand mixer. Center a rack in the oven and preheated the oven to 350 degrees F. Butter a 9-inch round springform pan with 2-3/4 or 3-inch sides, then flour it. tapping out the excess flour. Line the bottom with parchment paper. In a small bowl, stir together the sour cream and milk for the cake batter. Have all of the other ingredients at room temperature.

To Make The Cake :
Sift together the flour, sugar, baking powder, and salt onto the butter in the mixer bowl. Add the sour cream mixture, eggs, egg yolk, and vanilla and almond extracts to the bowl. Attach the bowl to the mixer, fit it with the paddle attachment, and beat on low speed until creamy and smooth, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Detach the paddle and bowl from the mixer, and tap the paddle against the side of the bowl to free the excess batter.

Using a rubber spatula, gently fold in the apricots and berries. Spoon the batter into the prepared pan and spread as evenly as possible with the spatula.

To Make The Almond Topping :
In a small bowl, use a fork to beat the egg white just to break it up, set aside. In a small bowl, sprinkle 1 tablespoon of the sugar over the nuts. Pour 1 tablespoon of the egg whites on top of the nuts and toss with the fork to coat evenly. If needed, add more eg white to coat the almonds evenly. Scatter the almond mixture over the cake batter.

Bake the buckle just until it springs back when lightly touched in the center, a round wooden toothpick inserted in the center comes out free of cake, and the almond topping transforms into a shiny, crystalline golden crust, 55 to 60 minutes. Transfer to a wire rack and let cool in the pan for about 20 minutes.

Slowly release the springfrom clasp and carefully remove the pan sides. Invert a wire rack on top of the buckle, invert the buckle onto it, lift off the pan bottom, and slowly peel off the parchment liner and discard it. Invert a serving plate on top, invert the buckle so it is right side up, and remove the original rack. Serve warm or at room temperature.

#64/100

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29 comments:

  1. Oh how I adore a good buckle, Joyce. Looks like this one has all the makings of heavenly goodness!!! I love that you used yogurt. Yogurt adds such a nice tang to fruity desserts.

    Thank you so much for sharing...

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  2. By the look at it, it sure to be heavenly delicious! Look at the varieties fruits in the cakes already make it so yummy and more so with the slice almonds topping.....what can I ask more?

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  3. Hi Joyce,

    I have never heard of fruit buckle until you proposed this theme for our bake-along. Love your proposal! It was fun and researching for a nice buckle recipe.

    I was afraid baking mine at first and glad that the generous amount of fruits in our buckle are quite well buckle together.

    Zoe

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  4. Buckle looks simply delicious and mouthwatering. This cake is not only a winner but a champion.
    Deepa

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  5. Joyce it is a good idea to put in the mixed fruits right - peach and berries. I like to bake this very much. Wait for my post k.

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  6. I never had buckle and love the description of it...dense, buttery and fruity...specially with the almond top layer. I would love a slice of this treat with a cup of tea.
    Hope you are having a lovely week Joyce :D

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  7. This mixed fruit buckle looks so good! I would love to have a slice or 2.

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  8. This cake looks beautiful and good with interesting name fruit buckle!

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  9. Yummy! I was looking for a nice recipe to try too last night and couldn't settle on one...I'll wait till this weekend to see what the other bloggers are baking then choose from here:D So far all looks delicious! I am going to have a hard time choosing!

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  10. Yummy and unique cake,looks so nice.

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  11. Just come over from Zoe's blog, Joyce your buckle looks lovely too with peach! yummy yummy!

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  12. What a delicious way to use beautiful summer fruits. I have that book....I need to look up the recipe!

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  13. hi joyce, i remember seeing a buckle recipe from cake keeper long time ago but didnt really know why they call it buckle until now..the peaches look great in the cake and you know something , when i saw those almonds on top, it reminds me of chinese new year! haha! cos at that time i baked some almond crisps which looks just like the topping !

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  14. I like you added canned peach to the berries. Nice crunchy almond topping too.

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  15. i love the variety of fruit in this cake. It looks moist and super sweet! Soo good

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  16. Such a delicious and attractive buckle,love to have a slice.

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  17. Hu Joyce, Thanks for selecting this awesome theme ! I've never heard of Fruit Buckle before till now & I Love it! Yours turned out so lovely ,colorful & tasty! YUM!

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  18. Paiseh paiseh, my 1st time of learning what is a fruit buckle from this bake-along! I just love to see the fruits, nuts & crumbles in this cake.

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  19. Hi Joyce, your fruit buckle looks amazing and delcious! So much fruity yummy-ness in one bite! Sorry I couldn't participate in the Bake Along this time round, too many bakes! Hope to be able to make it for the next one ;)

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  20. Hi Joyce! I'm seeing a lot of posts on buckles today! :D

    I have not had this before and I will definitely ask wife to check out your recipe.

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  21. That looks good, Joyce! Wish I could have a slice hah! hah!

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  22. Joyce, this is what I know about lavender:
    I've done some studies about lavender before as I grew them in my old house. Lavender belongs to "dry" plant which doesn't need much water so don't water it so often. After the flowering season, you have to trim them by 2/3, leaving 1/3 left so next season is going to be in full blossom. Strangely, lavender's harvest season is in summer. & not all the types of lavender is edible. In fact, I only know that the angustifolia lavenders(or known as English lavender) are the only types which can be used in cooking.

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  23. the whole house smells lovely while this fruity treat bakes in the oven,that is one of the many reasons for loving this goddie:-)

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  24. Hi Joyce, love your buckle. the almond topping is so tempting !

    I baked with you for the first time and I really enjoyed. Have a great day !

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  25. Una delicia de tarta crujiente Joyce muy irresistible,abrazos y saludos

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  26. Joyce , this is too yummy for words ... lets just start eating :) thanks for sharing.

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  27. Easy and delicious. This sounds like just the kind of recipe I need right now! Thank you so much for sharing it with us!

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  28. Joyce , your buckle is one of the prettiest I've seen ;D The color contrast of fruits in there sure makes a difference -the crunchy almond topping adds a delightful texture as well !

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