LEMON RASPBERRY BUCKLE

Lemon Raspberry Buckle image

I've given a fresh summery twist to the classic blueberry buckle everyone loves by swapping out the blueberries for raspberries (my favorite) and adding sweet and tart lemon curd. This berry buckle cake recipe tastes great with vanilla ice cream! -Jenna Fleming, Lowville, New York

Provided by Taste of Home

Time 1h15m

Yield 15 servings.

Number Of Ingredients 17

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs plus 1 large egg yolk, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup buttermilk
4 cups fresh raspberries
1/4 cup sugar
1 jar (10 ounces) lemon curd
TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
Whipped cream, optional

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolk, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a greased 13x9-in. baking dish. , In a bowl, combine raspberries and sugar; sprinkle over batter. Drop lemon curd by tablespoonfuls over raspberries. Combine topping ingredients; sprinkle over batter. Bake until fruit is bubbly and a toothpick inserted into cake comes out clean, 45-50 minutes. Let stand 20 minutes before serving. If desired, serve with whipped cream and more fresh raspberries.

Nutrition Facts : Calories 335 calories, Fat 12g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 206mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 3g fiber), Protein 4g protein.