Summer Fruit Buckle
Ingredients
- Streusel Topping:
- 1/4 cup cold butter, cubed
- 1/2 cup Sugar In The Raw® Natural Turbinado Sugar
- 1/3 cup Robin Hood® Original All Purpose Flour
- 1 tsp cinnamon
- 1 tsp grated lemon zest
- Cake:
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 cup Robin Hood® Original All Purpose Flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 cups chopped stone fruit (cherries, nectarines, peaches, plums)
Directions
Step 1:
Preheat oven to 350ºF (180ºC). Grease an 8” (1.5L) baking dish.
Streusel Topping
Step 2:
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.
Cake
Step 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.
Step 4:
Spread batter in prepared pan. Sprinkle evenly with topping.
Step 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.