August 11th, 2014

Strawberry Buckle (Market Monday)

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I know strawberry season has come and gone in some places, but in Colorado, strawberries are at their peak. Of course, strawberries are widely available year-round in most places, but I love getting them from the farmers’ market during the few months they’re available.

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This Strawberry Buckle is what I’d call an old-fashioned dessert. Which is usually synonymous with something delicious, made from simple ingredients that you probably have on hand. I baked mine in individual cast-iron skillets, but a 10-inch skillet or 9-inch round or square pan will work too-just make sure you increase the baking time if you’re making this in a single large dish. I highly recommend serving this tasty strawberry dessert warm with a big scoop of vanilla ice cream.

Strawberry Buckle

Strawberry Buckle

Preparation 15 Cook Time 25 Total Time 0:00

Ingredients

    For the cake1/2 cup unsalted butter, softened

    • 1/2 cup packed brown sugar
    • 1 egg
    • 1/2 teaspoon vanilla
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 1/4 cups plus flour
    • 1/3 cup buttermilk
    • 2 cups fresh strawberries, hulled and chopped

    For the streusel1/3 cup flour

    • 1/4 cup packed brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground ginger
    • 1/4 cup cold, unsalted butter, cubed

    Instructions

    1. Preheat oven to 350 degrees. Butter 4 (6-inch) cast iron skillets (or a 10-inch skillet or 9-inch round or square pan).
    2. With an electric mixer, cream 1/2 cup butter and 1/2 cup brown sugar until light and fluffy.
    3. Beat in the egg and vanilla. Add the baking powder and salt and mix well.
    4. Add the flour and mix until just moistened. With the blender on low speed, gradually add the buttermilk and mix until smooth.
    5. Make the streusel by combining the flour, sugar and spices in a small bowl. Cut in the butter until the mixture resembles course crumbs.
    6. Divide the batter evenly between the skillets, or spread evenly into a single pan. Sprinkle the strawberries over the batter, then top the berries with the streusel.
    7. Bake 25-30 minutes for individual skillets (40-45 minutes for a larger pan or skillet) or until the top is a light golden brown. Let stand 5 minutes before serving.
    Who Dished It Up First: Adapted from Boulder Locavore.

    Market-Monday-WB

    Remember to follow along on Facebook,  Twitter, and Google+, or follow the Farmers’ Market and Garden Recipes board on Pinterest for the latest market fresh recipes.

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