| 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 |
ts |
Cinnamon |
| 1/2 |
ts |
Freshly grated nutmeg |
| 1 1/2 |
|
Sticks unsalted butter; softened (3/4 cup) |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1/4 |
ts |
Double-acting baking powder |
| 1 1/3 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 3 |
lg |
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
FOR THE TOPPING
FOR THE BATTER
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
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