| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | July 1991 | 1 | Servings | |
INGREDIENTS
| 1/2 | Stick cold unsalted butter | |
| cut into bits 1/4 | ||
| cup | ||
| 1/2 | c | Sugar |
| 1/3 | c | All-purpose flour |
| 1/2 | t | Cinnamon |
| 1/2 | t | Freshly grated nutmeg |
| 1 1/2 | Sticks unsalted butter | |
| softened 3/4 cup | ||
| 3/4 | c | Sugar |
| 1 | t | Vanilla |
| 1/4 | t | Double-acting baking powder |
| 1 1/3 | c | All-purpose flour |
| 1/2 | t | Salt |
| 3 | Eggs | |
| 2 | c | Blueberries, picked over and |
| rinsed | ||
| 2 | Nectarines, pitted and cut | |
| into | ||
| 1-inch wedges | ||
| Whipped cream or ice cream | ||
| as an | ||
| accompaniment |
INSTRUCTIONS
Make the topping: In a small bowl blend together the butter, the sugar, the flour, the cinnamon, and the nutmeg until the mixture resembles coarse meal and chill the topping while making the batter. Make the batter: In a small bowl with an electric mixer cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the nectarines. Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350F. oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream. Gourmet July 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”
Nutrition (calculated from recipe ingredients)
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Calories: 3631
Calories From Fat: 1001
Total Fat: 113.9g
Cholesterol: 802mg
Sodium: 2700.4mg
Potassium: 3306mg
Carbohydrates: 603.8g
Fiber: 44.5g
Sugar: 335.2g
Protein: 69.3g