Black raspberry buckle.
Black raspberry buckle.
I basically used this recipe: https://cooking.nytimes.com/recipes/1017644-summer-berry-buckle , except that I used an 8x2 round pan, which is basically the same volume as a 9x1.5. Since they don't specify the height of the pan, I was assuming certain things, but they turned out to be correct. The thinner pan would have been kind of a thick pancake.
The batter is very sticky, even stickier than it looks in their video and I was seriously concerned that there was no way it would hold together 4.5 cups of berries so I chickened out and only used 2 cups. As you can see it probably would have held at least 3 and maybe the full 4 cups, but what started to happen in the video also happened with me - the berries, no matter how careful you are, start getting crushed up because sticky batter. I did not want squished berries.
The other mods I did were using an additional 1/8-1/4 tsp lemon oil, no salt, and per the comments I used 1/2 tsp baking powder and 1/4 tsp ground nutmeg. The commenter was correct, the nutmeg and baking powder must have been inverted so I'm glad I read the comments! I also used 1/4 tsp ground cinnamon rather than sprinkling it on top, did not add confectioners sugar on top, and used a minimal amount of this really awesome sparkle sugar I made on accident when candying cranberries one time. It gives you these larger than granulated sugar flakes that are flat, like the large glitter on xmas cards. It's very sparkly and you don't have to use much at all. I think I might have used a teaspoon of it on top before baking.
So good recipe and I like my mods but I would bravely add all the fruit next time.
P.S. Not sure why the fruit ended up bunched in some places but not others since it was evenly distributed before baking. Still tastes great, though!
Edit: I forgot! I also put a round of parchment paper on the bottom after buttering the whole pan. Came out like magic! Highly recommend.
I basically used this recipe: https://cooking.nytimes.com/recipes/1017644-summer-berry-buckle , except that I used an 8x2 round pan, which is basically the same volume as a 9x1.5. Since they don't specify the height of the pan, I was assuming certain things, but they turned out to be correct. The thinner pan would have been kind of a thick pancake.
The batter is very sticky, even stickier than it looks in their video and I was seriously concerned that there was no way it would hold together 4.5 cups of berries so I chickened out and only used 2 cups. As you can see it probably would have held at least 3 and maybe the full 4 cups, but what started to happen in the video also happened with me - the berries, no matter how careful you are, start getting crushed up because sticky batter. I did not want squished berries.
The other mods I did were using an additional 1/8-1/4 tsp lemon oil, no salt, and per the comments I used 1/2 tsp baking powder and 1/4 tsp ground nutmeg. The commenter was correct, the nutmeg and baking powder must have been inverted so I'm glad I read the comments! I also used 1/4 tsp ground cinnamon rather than sprinkling it on top, did not add confectioners sugar on top, and used a minimal amount of this really awesome sparkle sugar I made on accident when candying cranberries one time. It gives you these larger than granulated sugar flakes that are flat, like the large glitter on xmas cards. It's very sparkly and you don't have to use much at all. I think I might have used a teaspoon of it on top before baking.
So good recipe and I like my mods but I would bravely add all the fruit next time.
P.S. Not sure why the fruit ended up bunched in some places but not others since it was evenly distributed before baking. Still tastes great, though!
Edit: I forgot! I also put a round of parchment paper on the bottom after buttering the whole pan. Came out like magic! Highly recommend.
very #zeyneping
ReplyDeleteIf you can catch Alton Brown's episode on blueberry muffins, he's got some great tips on incorporating fruit that doesn't sink/clump/crush when working with thick batter.
ReplyDeleteIt's been a long time since I've seen it, but the two things I think I remember are to toss the berries with powdered sugar (or cornstarch?) immediately before adding to the batter and to add the berries in layers to the baking dish, rather than trying to mix in the bowl.
The powder is used to provide some "grip" for the berries to hold themselves in place within the batter as it liquifies prior to the starches actually cooking.