Blackberry Apricot Buckle Cake
Servings 12
Ingredients
- 1 cup blackberries (6 ounces)
- 3 ripe, semi-firm apricots (130 grams)
- 3 tablespoons brown sugar
- ½ teaspoon cinnamon
- 1 ¼ cups all-purpose flour (187 grams)
- ¾ cup granulated sugar (150 grams)
- ½ cup finely ground hazelnut flour (56 grams)
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon cinnamon
- pinch of nutmeg
- 1 teaspoon vanilla
- 1 cup buttermilk (250 ml)
- 1 large egg
- ¼ cup butter (57 grams)
- ⅓ cup chopped hazelnuts (35 grams)
- powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees F.
- Slice the apricots in half and each half into 3 wedges for a total of 6 wedges per apricot. If your apricots are small, cut them into quarters instead. Toss the apricots and blackberries with the brown sugar and cinnamon and set aside for 15 minutes.
- Combine the dry ingredients for the cake including the flour, sugar, ground hazelnuts, baking powder, salt, cinnamon, and nutmeg.
- Whisk together the vanilla, buttermilk, and egg until well combined. Add the wet ingredients to the dry, stirring just until combined.
- Melt ¼ cup butter in a 10-inch cast iron pan over medium heat. Continue to heat the butter until it turns golden brown and smells nutty, about 3-4 minutes. Remove from heat and pour the cake batter into the center of the pan, letting the butter surround the batter.
- Arrange the fruit on top of the cake and sprinkle the chopped hazelnuts on top. Bake the blackberry apricot buckle for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let cool and dust with powdered sugar before serving.
Notes
Serve the blackberry apricot buckle cake warm with a scoop of vanilla ice cream for the ultimate summer dessert!