Quick Recipe Version (TL;DR)
Quick Ingredients
- Cake: 2 cups (240 g) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon fine salt
- Creaming mixture: 1/2 cup (113 g) unsalted butter, softened; 2/3 cup (133 g) granulated sugar; 2 large eggs; and 1 teaspoon vanilla extract
- Milk and fruit: 3/4 cup (180 ml) whole milk and 2 cups (250 g) fresh or frozen raspberries, unthawed if frozen
- Crumble: 3/4 cup (90 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon fine salt, and 6 tablespoons (85 g) cold unsalted butter, cubed
- For the pan: 1 teaspoon (5 g) softened unsalted butter
Do This
- 1. Heat the oven to 350°F (175°C). Grease a 9-inch square metal baking pan and line it with parchment paper.
- 2. Combine the crumble flour, sugar, cinnamon, and salt. Cut in the cold butter until you have coarse crumbs and small clumps; refrigerate.
- 3. Whisk the cake flour, baking powder, and salt. In another bowl, beat the softened butter and sugar for 3 minutes, then beat in the eggs and vanilla.
- 4. Mix in the dry ingredients in three additions, alternating with the milk in two additions. Gently fold in the raspberries.
- 5. Spread the batter in the pan and scatter the crumble evenly over it. Bake for about 55 minutes, until golden and a tester inserted into cake rather than fruit comes out without wet batter.
- 6. Cool in the pan for 30 minutes before slicing. Frozen berries may add 5–10 minutes to the baking time.
Why You’ll Love This Recipe
- A lovely sweet-tart balance: Lightly sweetened cake lets the raspberries and their ruby-red juices shine.
- A generous buttery topping: Cinnamon-scented crumbs bake into crisp little clusters over the tender cake.
- Fresh or frozen berries work: There is no need to thaw frozen raspberries, so you can make this dessert year-round.
- Simple farmhouse comfort: This Amish-inspired raspberry buckle uses everyday ingredients and tastes wonderful without frosting or fancy decorating.
Grocery List
- Produce: 2 cups (250 g) fresh raspberries, or the same amount of frozen raspberries; an additional 1/2 cup (62 g) fresh raspberries for serving, if desired.
- Dairy: 14 tablespoons plus 1 teaspoon (203 g total) unsalted butter, 3/4 cup (180 ml) whole milk, and 2 large eggs.
- Pantry: 2 3/4 cups (330 g total) all-purpose flour, 1 1/6 cups (233 g total) granulated sugar, baking powder, fine salt, ground cinnamon, vanilla extract, and parchment paper.
Full Ingredients
For the Pan
- 1 teaspoon (5 g) unsalted butter, softened
For the Buttery Crumble Topping
- 3/4 cup (90 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon fine salt
- 6 tablespoons (85 g) unsalted butter, cold and cut into 1/2-inch cubes
For the Raspberry Cake
- 2 cups (240 g) all-purpose flour, spooned into the measuring cup and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup (113 g) unsalted butter, softened but not melted
- 2/3 cup (133 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (180 ml) whole milk, at room temperature
- 2 cups (250 g) raspberries, fresh or frozen; do not thaw frozen berries
Optional for Serving
- 1/2 cup (62 g) additional fresh raspberries
Step-by-Step Instructions
Step 1: Prepare the oven, pan, and berries
Place an oven rack in the center position and heat the oven to 350°F (175°C) using a conventional bake setting. Grease a 9-inch square metal baking pan, at least 2 inches deep, with the 1 teaspoon of butter. Line the bottom and two opposite sides with a strip of parchment paper, leaving enough overhang to help lift the cooled cake.
If using fresh raspberries, rinse them gently only if needed, then spread them on a clean towel and pat dry. Remove any damaged berries. If using frozen raspberries, leave them in the freezer until you are ready to fold them into the batter.
Step 2: Make the cinnamon crumble
In a medium bowl, stir together the 3/4 cup flour, 1/2 cup sugar, cinnamon, and 1/8 teaspoon salt. Add the cold cubed butter. Work it into the dry mixture with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with plenty of pea-sized clumps.
Squeeze a few handfuls gently to create some larger clusters, then refrigerate the topping while you make the cake. The mixture should remain crumbly, not become a smooth paste.
Step 3: Combine the dry ingredients
In a separate medium bowl, whisk together the 2 cups flour, baking powder, and 1/2 teaspoon salt for about 30 seconds. Set aside. Mixing these ingredients before adding them to the batter helps distribute the leavening evenly.
Step 4: Cream the butter and sugar
In a large bowl, use a hand mixer or stand mixer fitted with the paddle attachment to beat the softened butter and 2/3 cup sugar on medium speed for 3 minutes, until noticeably lighter and fluffy. Scrape down the sides and bottom of the bowl.
Beat in the eggs one at a time, mixing for about 30 seconds after each addition. Add the vanilla and mix until incorporated. If the mixture looks slightly curdled, do not worry; it should come together when the flour is added.
Step 5: Finish the batter and fold in the raspberries
With the mixer on low speed, add one-third of the flour mixture, followed by half the milk. Repeat with another third of the flour mixture and the remaining milk, then finish with the last third of the flour mixture. Mix each addition only until mostly incorporated.
Switch to a flexible spatula and scrape the bowl to make sure no dry flour remains. Gently fold in the raspberries with as few strokes as possible. A little pink streaking is perfectly fine, but avoid crushing the fruit. The finished batter will be thick and scoopable.
Step 6: Assemble and bake the buckle
Transfer the batter to the prepared pan and gently spread it into an even layer, reaching all four corners. Scatter the chilled crumble over the entire surface, keeping some larger clusters intact. Do not press the topping down.
Bake for approximately 55 minutes, beginning to check at 50 minutes. The topping should be golden brown, the edges should look set, and a toothpick inserted near the center into cake rather than a raspberry should come out clean or with a few moist crumbs, but no wet batter. Check a second spot if the first tester hits fruit.
Frozen berries may require 5–10 additional minutes. If the topping is already well browned before the cake is done, loosely tent the pan with foil for the remaining baking time. Use the doneness cues rather than the clock alone.
Step 7: Cool, slice, and serve
Set the pan on a wire rack and cool for 30 minutes before cutting into 12 pieces and serving warm. For neater slices, let the cake cool completely, about 90 minutes total, before lifting it from the pan with the parchment overhang.
Serve plain or add a few fresh raspberries alongside each slice. Expect a softly rippled top: the cake rises around the juicy fruit while the buttery crumble settles into its surface, giving a buckle its rustic appearance.
Pro Tips
- Weigh the flour if you can: Too much flour makes the cake dry. Without a scale, fluff the flour, spoon it into your measuring cup, and level it without packing.
- Keep the two butter temperatures separate: Softened butter helps create a tender cake, while cold butter gives the crumble distinct, crisp clusters.
- Keep frozen berries frozen: Thawed raspberries release excess juice before the batter has a chance to set. Fold frozen berries in last and get the pan into the oven promptly.
- Do not overmix: Once the flour goes in, use low speed and finish gently by hand to keep the crumb soft.
- Let the cake settle: The fruit juices thicken slightly as the cake cools. Cutting straight from the oven can make the center seem wetter than it really is.
Variations
- Lemon raspberry buckle: Beat 1 tablespoon finely grated lemon zest into the butter and sugar. Keep the remaining ingredients and baking temperature the same.
- Mixed berry buckle: Replace 1 cup (125 g) of the raspberries with 1 cup (150 g) blueberries. Use the same pan and begin checking at 50 minutes.
- Pecan crumble: Stir 1/3 cup (35 g) finely chopped pecans into the finished crumble before chilling. Watch the topping toward the end of baking and tent with foil if needed.
Storage & Make-Ahead
Room temperature: Let the cake cool completely before covering. Keep it at cool room temperature for up to 1 day. In a warm or humid kitchen, refrigerate it once cooled.
Refrigerator: Store in an airtight container for up to 4 days from baking. The crumble will gradually soften as it absorbs moisture from the berries. Let chilled slices stand at room temperature for 20 minutes before serving, or warm them in a 300°F (150°C) oven for 10 minutes.
Freezer: Wrap completely cooled individual slices tightly, place them in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before warming.
Make ahead: Prepare the crumble up to 24 hours ahead and refrigerate it in a covered container. You can also whisk the cake’s dry ingredients together the day before. Mix the batter and fold in the berries just before baking rather than storing the assembled, unbaked cake.
Nutrition (per serving)
Estimated for 1 of 12 servings, without optional serving berries. Values vary with ingredient brands and portion size.
Calories: 340 kcal | Carbs: 44g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Fiber: 2g | Sugar: 21g | Sodium: 230mg | Cholesterol: 68mg
