Wednesday, 15 May 2013

Fruit Buckle with a Cinnamon Crumble Topping

Howdy y'all! Ahem, I do apologise I'm not sure what just came over me. It must be something to do with this fruit buckle I am currently shovelling into my cakehole. Created by my American chums, it consists of a biscuity sponge, topped with soft tart summer fruits and embellished with a crunchy cinnamon crumble topping. Although it is more than adequate served cold, this delectation is at its most gratifying when served warm with cream, ice cream or custard.

Prep time: 25 Minutes
Baking time: 30-35 Minutes
75g Unsalted Butter (Softened)
110g Caster Sugar
2 Large Eggs
1/2tsp Vanilla Extract
175g Plain Flour
1tsp Baking Powder
200g Fresh Soft Fruit (Such as Raspberries and Blackberries)

For the crumble topping
25g Unsalted Butter (Cold and cut into cubes)
25g Plain Flour
25g Demerera Sugar
2tsp Ground Cinnamon

This recipe is so straightforward that it barely requires a recipe. Preheat the oven to 190C/375F/Gas 5, grease a 21cm square baking tin and line with baking paper. In a large mixing bowl, cream together the butter and the sugar, then beat in the eggs one at a time along with the vanilla. Sift in the flour with the baking powder and mix to a smooth even batter. Spoon into your prepared tin, smooth to the edges and scatter over your fruit.

To make the topping rub the butter into the flour with you fingers. Add the demerera sugar and cinnamon then continue rubbing in until combined. Scatter the crumble mixture over the top of the fruit, then bake the buckle in the centre of the oven for 30-35 minutes until the crumble mixture is crisp and a metal skewer can be cleanly removed when inserted into the middle of the sponge. When you're happy it is cooked remove the buckle from the oven, leave in the tin for 15 minutes, then remove completely from the tin and leave until warm on a wire rack. And that's it, all done.

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