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Blackberry Apricot Buckle Cake

Blackberry Apricot Buckle Cake
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This Blackberry Apricot Buckle Cake is a moist, tender, and fruity dessert bursting with fresh blackberries and sweet apricots. Featuring a buttery crumb that melts in your mouth and a crunchy cinnamon-sugar topping, this cake is perfect for any occasion from casual teatime to special gatherings. Simple to make with pantry staples and seasonal fruit, it’s a delightful way to enjoy summer’s freshest flavors.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)

Wet Ingredients

  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup milk or buttermilk

Fruit

  • 1 ½ cups fresh blackberries, washed
  • 1 ½ cups fresh apricots, sliced into bite-sized pieces

Topping (Optional)

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Prepare Your Ingredients: Wash the blackberries and apricots thoroughly. Slice the apricots into bite-sized pieces. Preheat your oven to 350°F (175°C) and grease your baking pan or line it with parchment paper for easy removal.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon if using. This forms the base structure for your buckle cake.
  3. Cream Butter and Sugar: Using an electric mixer or a whisk, cream the unsalted butter and granulated sugar until the mixture becomes light, fluffy, and pale in color. This step is crucial for a tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enrich the flavor.
  5. Combine Dry and Wet Ingredients: Alternately add the dry mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix gently after each addition until just combined to avoid a tough cake.
  6. Fold in the Fruit: Gently fold the blackberries and apricot pieces into the batter, distributing them evenly but carefully to prevent crushing.
  7. Transfer and Top: Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the cinnamon-sugar topping over the surface for a sweet, crunchy crust.
  8. Bake Until Golden: Bake for 45 to 50 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool before slicing and serving.

Notes

  • Use room temperature eggs and butter to achieve a smooth batter and a better rise.
  • Handle the blackberries and apricots gently to prevent the batter from turning watery or purple.
  • Spread the batter evenly in the pan to avoid dense or uneven baking.
  • Begin checking the cake for doneness 5 minutes before the end of baking time to avoid drying out.
  • Choose fresh, ripe blackberries and apricots for optimal flavor and color.
  • For a gluten-free option, substitute all-purpose flour with a gluten-free blend that contains xanthan gum.
  • For dairy-free, replace butter with coconut oil and milk with almond or oat milk.
  • Try adding nutmeg or ginger to the topping for a spiced twist.
  • Thaw and drain frozen berries well before use to maintain cake texture.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze tightly wrapped for up to 3 months; thaw overnight in the fridge before serving.
  • Reheat in microwave for 15-20 seconds or warm in a 300°F oven for 10 minutes to refresh.

Nutrition

Keywords: Blackberry Apricot Buckle Cake, summer fruit cake, buckle cake, fruit dessert, berry cake, apricot cake, gluten-free cake, dairy-free option

Find it online: https://eazyummy.com/blackberry-apricot-buckle-cake/