Diana's Desserts - www.dianasdesserts.com

Pear-Blackberry Buckle

in Diana's Recipe Book

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Servings: 8
What is a Buckle?
A Buckle is an old American term for a simple, single layer cake make with blueberries (blueberry buckle) or other berries or fruit. A Buckle resembles a coffee cake in appearance and taste.

For the Fruit
1 pound ripe, firm Bosc pears
1 tbsp. unsalted butter
1/4 cup granulated sugar
1 tbsp. dark rum
1 vanilla bean, split and scraped
Zest of 1 lemon
Pinch of salt
1 tsp. vanilla extract

For the Cake Batter
1/2 cup (4 oz./1stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 tsp. vanilla extract
2 large eggs
3/4 cup all-purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
1 cup fresh or frozen blackberries

For the Topping
1/3 cup granulated sugar
1/3 cup all-purpose flour
1/4 cup (1/2 stick/2 oz.) cold unsalted butter, cubed
1/4 cup chopped hazelnuts or walnuts
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Whipped Cream

1). Preheat oven to 375° F (190°C). Butter a 9 x 13-inch jelly roll pan with 1-inch sides.

2).To Prepare Pears:
Prepare pears by peeling, coring, and cutting into chunks. Saute pears in the 1 tbsp. butter with sugar, rum, vanilla bean, lemon zest, and salt in a large saute pan just until pears begin to release juices. Depending on ripeness, this takes about 5 minutes. Do not overcook. Remove from heat. Add vanilla extract. Set pears aside to cool slightly.

3). To Prepare the Cake Batter:
Beat butter, sugar, and vanilla in a large mixing bowl until light and fluffy. Scrape down sides of bowl. Add eggs, one at a time, beating after each addition. Scrape sides again after each egg is blended. Combine flour, soda, and salt; mix into butter mixture just until blended. Remove and discard vanilla pod from pears; fold pears into cake batter, then spread batter into the prepared pan. Sprinkle blackberries over top of cake batter. If using frozen berries, do not thaw them first.

4). To Prepare the Topping:
Blend all ingredients for the topping in a mixing bowl. Mixture will be dry, crumbly, and slightly flour-like. Sprinkle all the topping over batter and bake buckle 35 - 45 minutes, or until set in the center.

5). Let cool 15 minutes; cut into rounds. Serve buckle warm with whipped cream.

Makes 8 servings.

Source: Christopher Rea
Date: November 8, 2003


Reviewer: Rob Miller

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