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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
- Preheat your oven to 350°F.
- Lightly coat a 13-inch by 9-inch baking dish with olive oil; set aside.
Make the topping:
- 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.
Make the batter:
- 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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