Servings
Font
Back
0 from 39 votes

Berry Almond Buckle

This delightful buckle is loaded with berries and smothered in streusel and glaze!  Great as a coffee cake for brunch but it also passes for dessert!

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 10
Calories: 393 kcal
Course: Dessert , Breakfast
Cuisine: American

Ingredients

FOR BUCKLE BATTER:
  • ½ cup sugar
  • ¼ cup butter softened
  • 1 egg
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 cups all purpose flour
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • 3 cups mixed fresh berries (blueberries, strawberries, raspberries, blackberries, huckleberries) chopped if too large, like the strawberries.
FOR ALMOND STREUSEL TOPPING
  • ¼ cup unsalted butter melted
  • ⅓ cup brown sugar
  • 1 tablespoon granulated sugar
  • ⅔ cup flour
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt
  • ⅓ cup sliced almonds
FOR GLAZE:
  • 1 cup powdered sugar
  • 2 tablespoons cream

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Spray a 9" springform pan with vegetable spray. Line the bottom of the pan with a piece of parchment paper, cut to fit the bottom of the pan. Lightly spray the parchment and set aside.
FOR THE ALMOND STREUSEL:
    Cup of Yum
  1. In a medium bowl, combine the brown sugar, sugar, cinnamon, flour and salt and mix well. Stir in the melted butter until well combined. Add the almonds and use your fingers to work them through the mixture. Set aside.
FOR THE BUCKLE BATTER:
  1. In a medium bowl whisk together the flour, salt, baking powder and baking soda. Set aside.
  2. Mix the berries together in a bowl and set aside.
  3. In a large bowl with a hand mixer, cream the butter and sugar together. Add the egg, vanilla and almond extract and beat until smooth. Beat in one cup of the flour mixture until just combined. Add half of the buttermilk and blend into the batter. Add remaining flour, beating until just moistened. Add the remainder of the buttermilk and mix until smooth, but don't over beat the batter.
  4. Spread half of the batter evenly into the prepared pan and top evenly with the berries. Using a tablespoon, scoop the remaining batter and deposit dollops of the batter all over the fruit. Do not spread the batter out, you want some of the fruit to poke through. Sprinkle with almond streusel topping
  5. Bake for 60 to 75 minutes or until a cake tester comes out clean. Cool to room temperature. Run a sharp knife around the edge of the cake and remove the collar to release it. Transfer the buckle to a serving platter.
  6. Mix the powdered sugar and cream together until it forms a thin glaze. Drizzle the glaze over the buckle and serve.

Nutrition Information

Calories 393kcal (20%) Carbohydrates 62g (21%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 7g (35%) Cholesterol 46mg (15%) Sodium 159mg (7%) Potassium 288mg (8%) Fiber 5g (20%) Sugar 35g (70%) Vitamin A 420IU (8%) Vitamin C 17mg (19%) Calcium 96mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 393

% Daily Value*

Calories 393kcal 20%
Carbohydrates 62g 21%
Protein 5g 10%
Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 46mg 15%
Sodium 159mg 7%
Potassium 288mg 6%
Fiber 5g 20%
Sugar 35g 70%
Vitamin A 420IU 8%
Vitamin C 17mg 19%
Calcium 96mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.