Stone Fruit & Berry Buckle

Ingredients

For the crumble topping:

4 ounces unsalted butter, cubed and chilled

1 cup sugar

2/3 cup all-purpose flour

1/2 teaspoon ground cinnamon

For the cake:

8 ounces unsalted butter at room temperature

1/2 cup extra virgin olive oil, plus more for the baking dish

2 cups sugar

8 large eggs

3 cups all-purpose flour

1 teaspoon fine salt

1-1/2 teaspoons baking powder

6 cups assorted berries and stone fruit chunks (skin on)

Optional toppings: fresh blueberries, confectioners’ sugar for dusting, lightly whipped cream, or ice cream

Directions

Use your hands or a pastry blender to turn the butter, sugar, flour, and cinnamon into small bits, ranging from the size of peas to the size of beans.
Set aside.

In a large bowl, cream butter and sugar with an electric mixer until fluffy.
Add eggs, one at a time, beating after each addition until combined.
In a separate bowl, whisk together flour, salt, and baking powder.
With your mixer on a low speed, gradually add flour mixture to the wet batter until incorporated.
Transfer the batter to the baking dish and use a large offset spatula to smooth the surface.
Arrange the fruit in a fun pattern over the top and then sprinkle on the crumble, being careful to get it into the corners of the dish so that every bite includes it.
Bake until the top of the cake browns lightly and the tip of a sharp knife inserted in the center comes out clean, about an hour.
Serve while still warm.

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