Summer Fruit Buckle | Recipes

Summer Fruit Buckle

(22) Ratings:
Prep Time:
Baking Time:
Makes:about 10 servings
Freezing:not recommended

This refreshing cake buckles as it bakes. It’s filled with fresh fruit and topped with a crunchy brown sugar, cinnamon and lemon streusel. Try it warm!


Streusel Topping

1/4 cup 50 mL cold butter, cubed
1/2 cup 125 mL Sugar In The Raw® Natural Turbinado Sugar
1/3 cup 75 mL Robin Hood® Original All Purpose Flour
1 tsp 5 mL cinnamon
1 tsp 5 mL grated lemon zest


1/2 cup 125 mL butter, softened
1 cup 250 mL granulated sugar
1 tsp 5 mL vanilla extract
3 eggs
1 cup 250 mL Robin Hood Original All Purpose Flour
1 1/2 tsp 7 mL baking powder
1/4 tsp 1 mL salt
3 cups 750 mL chopped stone fruit (cherries, nectarines, peaches, plums)


  1. Preheat oven to 350ºF (180ºC). Grease an 8” (1.5L) baking dish.
  2. Topping: Combine topping ingredients in a food processor. Pulse until mixture is coarsely crumbled. You can also do this in a bowl with a pastry blender or 2 knives. Refrigerate.
  3. Cream butter, sugar and vanilla in a large bowl using an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in flour mixture until just combined. Fold in fruit until well coated with the batter.
  4. Spread batter in prepared pan. Sprinkle evenly with topping.
  5. Bake in preheated oven until the topping is lightly golden brown and until a toothpick inserted into the centre of cake comes out clean, about 45-50 minutes. Cool on a wire rack. Serve warm or at room temperature with your favourite ice cream.

Nutritional Information

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