Sunday, June 8, 2014

buttermilk buckle + grape + blueberry + streusel

Confession Time ... there were no laboratories, nor any scientific agricultural breakthroughs, simply put no Grapeberry, I lied. I deceited you and since the time I last wrote I have been feeling an excruciating  amount of guilt. It's a good thing I have this cake consoling me, unfeigned in its generosity and care for my situation, lending its moist, fruity, buttery self to my buckleless albatross. Unless...perhaps I did you all a favor. Isn't our world filled with enough sadness. What is this world lacking but a new genetically engineered fruit to keep our fruit bowls and buttermilk buckles exciting...yeah I'm not even going to try. Forgive me? :-)

Besides the fact that this dessert lacks a "grapeberry", it is a really delicious and scrumptious cake. The buttermilk buckle is perfectly tender and moist, laced with fruity blueberries and  bursting grapes, not to mention the streusel which adds an element of buttery crumbly deliciousness. 

Do you want to start with the streusel? Why am I asking you, you don't exist yet. In a small bowl, with a pastry cutter/fork/your fingers, smoosh (that's the technical term) butter, flour, salt, sugar, and cinnamon until everything is well combined. This streusel topping is a delicious sweet and textural component to this cake. Keep cool. I put mine in the refrigerator. 

too provocative?

Now we can move on to the cake portion of the buckle. In a medium bowl, sift the flour, salt, and baking powder together. You can just whisk it, no one will be able to tell the difference.
In a third bowl, cream butter and sugar with a stand/hand mixer until it is pale and fluffy. As much as we all hate washing dishes, try to use a large bowl so that the sugar doesn't fly everywhere. Trust me the latter is worse. Worse for you, better for the ants. If any ants are reading this I'm not discriminatory, just insensate towards insects. Add one egg at a time, beating each thoroughly before adding the next. 

Whenever you make cake, or any baked goods of the such, there is a certain order in which you add the ingredients. I'm not sure as to why, but the algorithm is start and finish with the dry ingredients. So, because I'm not one to question centuries old methods that's what we'll do. Add half of the dry ingredients and beat thoroughly. Then add the buttermilk and vanilla. The buttermilk is perfect with this recipe, adding a slightly tangy taste to the cake. 

Lastly, add the rest of the dry ingredients and the grapes and blueberries. Try to use fresh fruits, however if you don't have that luxury, frozen berries are fine as long as you do not thaw them. With a spoonula fold everything together, careful not to overmix or burst any of the berries, although a few berries bursted won't break the bank. 

Utilizing our Chow Creations patented Pastry Quicker Picker Upper™ technique, line the bottom of a 9x9 inch pan with parchment or aluminum foil while the excess hangs over the sides. Butter (and flour if you wish) and pour the batter in. The batter will be thick but you should be able to smooth it out. 

Sprinkle the reserved streusel topping across the top and bake at 375 F for about 40-50 minutes, or until a toothpick inserted in the center comes out clean. 

When it has been cooling for at least 15 minutes, you can take a knife and loosen the sides, making sure everything is detached before unmolding it. Because we used the patented Pastry Quicker Picker Upper™ the cake should be easy to pull out. This recipe yields 15 pieces. 

I love the colors of this cake. Doesn't the blue and purple look so purtey against that backdrop of angelic pale crumb. I'm not going to lie to you, as stuck-up as it sounds I literally stared at this cake for a good 20 minutes before taking my first picture. Other than looking like a million bucks it taste like a billion bucks. The cake is so moist and rich, while those fruits, especially the grapes, are bursting and fruity (imagine the flavor of a super sweet grape from your favorite fruit cocktail mix), and we cannot forget that crumbly streusel topping which is to die for, to...die...for. Serve this with a cup of coffee or...a scoop of ice cream. You are welcome chowderheads. And as always, 



for Streusel
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/4 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoon unsalted butter, room temperature

for Cake
2 1/2 cup all-purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
4 tablespoon unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
3/4 cups buttermilk
1 tsp. vanilla extract
1 cup blueberries
1 cup grapes, halved if desired

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