As this tempting dessert bakes, the cake batter rises and buckles around the fruit, giving it a wrinkled appearance.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary test

hands-on:
25 mins
total:
1 hr 15 mins
Yield:
Serves 16 (serving size: 1/16 of buckle)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare filling, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours in a bowl, stirring with a whisk. Set aside 1/4 cup flour mixture. Add xanthan gum, baking powder, baking soda, and salt, stirring to combine.

  • Place granulated sugar and softened butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add oil, vanilla, and eggs; beat until blended. Add flour mixture and buttermilk alternately to sugar mixture, beating after each addition until smooth. Fold berries into batter using a rubber spatula. Pour batter into a 9-inch square glass or ceramic baking dish coated with cooking spray.

  • To prepare topping, combine reserved 1/4 cup flour mixture, pecans, and remaining ingredients; sprinkle over batter. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes.

Source

Gluten-Free Baking

Nutrition Facts

181 calories; fat 9.1g; saturated fat 3g; mono fat 3.8g; poly fat 1.6g; protein 2.7g; carbohydrates 23g; fiber 2.3g; cholesterol 34mg; iron 0.6mg; sodium 144mg; calcium 51mg.
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