(Buckle) Tayberry Buckle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Tbsp unsalted butter, room temperature
1.5 cups (7.5 oz) all purpose flour
1/2 cup (2 oz) oat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/4 cup (6 oz) unsalted butter
1 cup (6 oz) granulated sugar
2 eggs
1 tsp pure vanilla extract
1 cup buttermilk
1 dry pint (2 1/2 cups or 9 oz) of fresh tayberries
1/4 cup (3/4 oz) rolled oats
2 Tbsp turbinado sugar or medium brown sugar
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Directions: |
Directions:Preheat the oven to 350F.
Butter a 9 inch square baking ban
Gently whisk together the flours, baking powder, baking soda and salt together in a bowl.
Using a handheld mixer with beaters or a stand mixer with the paddle attachment cream the butter and granulated sugar together on medium high speed until light and fluffy.
Add the eggs, one at a time.
Scrape down the sides of the bowl after each addition.
Stir in the vanilla.
Stir in the flour mixture in three additions. Alternate with additions of the buttermilk. Start and end with the dry ingredients.
Remember to scrape down the sides of your bowl.
Fold in half the tayberries and spread the batter in the prepared pan.
Distribute the other half of the tayberries over the cake.
Sprinkle on the oats and turbinado sugar over the top.
Bake at 350F for 45 to 50 minutes. Buckle should be light golden brown and firm on the top. |
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Number Of
Servings: |
Number Of
Servings:10 |
Personal
Notes: |
Personal
Notes: Tayberries are a Scottish berry that is sweeter than a loganberry. It’s more a cross between a raspberry and a blackberry. More common in the UK, but starting to show up at American farmer’s markets.
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