Sunday, July 17, 2011

Mouth Watering: Blueberry & Nectarine Buckle







I got this recipe from the Today show's food segment on the MSNBC website and changed it in, what appeared to me to be, the slightest ways.  It ended up delicious!


First off, they call for more sugar, and I think by now y'all know I always cut the sugar in recipes.  I can't stand that feeling of biting into a mouth shriveling dessert.  


Second, I used a different type of pan.  The recipe said to use one of those longer brownie pans, but I don't have one.  So I used my spring form pan (which I figured would make it a much prettier cake.  For one, it definitely became a prettier cake, but it also changed the style, consistency and cooking time drastically.)  The recipe said to cook for 30-35 minutes, I cooked mine over an hour and fifteen minutes.  Every time I checked it the toothpick came out gooey.


Basically this cake is a super tasty, fruity, coffee cake.  I definitely recommend it, but you have to be patient with the cooking time!


Ingredients:


For the streusel topping:


1 cup all-purpose flour
3/4 cups light brown sugar
1 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) cold unsalted butter, cut into small cubes


For the blueberry nectarine buckle:


1 1/4 cups all-purpose flour
2 teaspoons baking powder
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cups granulated sugar
1/2 teaspoon coarse salt
4 large eggs
2 teaspoons pure vanilla extract
2 cups blueberries
2 cups diced (1/2-inch) nectarines (about 2 nectarines)
Confectioners' sugar
Directions
To make the streusel:In a medium bowl, use a fork to stir together the flour, brown sugar, salt and cinnamon. Add the butter and, using your fingertips, quickly work it into the dry ingredients until pea-size crumbs form; set aside in the refrigerator.
To make the blueberry nectarine buckle:In a medium bowl, whisk together the flour and baking powder; set aside.
Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Butter a spring form baking pan; set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar and salt on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs one at a time, and then the vanilla. On low speed, beat in the dry ingredients just until absorbed. Fold in the fruit. Transfer to the prepared baking dish. Sprinkle the streusel over the top.



Cut a large piece of foil, and set the spring form pan on the foil in the oven (in case it leaks). Bake, until a toothpick inserted in the deepest part of the cake comes out clean and the topping is nicely browned and crisp, my cooking time was around 1 hour and fifteen minutes (Crazy, I know!!). Transfer to a wire rack to cool for 10 minutes. Dust with confectioners’ sugar, remove the spring form edge of the pan, and set on a cake stand.  Cut into even wedges when it is time to serve.  
Bon App├ętit!
Photo by Lady Go Lightly

2 comments:

  1. Yummo! Definitely going to try this recipe out. Sounds delicious :)

    -Laura xx
    http://wrinkleintimevintage.blogspot.com

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  2. It is absolutely delicious!! It comes out slightly different every time I make it, but it is always mouth watering amazing.

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