After sneaking too many Kit Kats and Mounds Bars out of my son’s Halloween haul – I thought it best to get back to my healthy eating habits and incorporate some fruit into my diet. I found these beautiful raspberries at the market and made a raspberry buckle – which makes perfect sense – right? It’s fabulous warm from the oven with a scoop of vanilla ice cream or – if you’re counting calories – sprinkled with a tiny bit of confectioners’ sugar!
- 1 stick of butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1/2 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1 pint raspberries
1. Preheat oven to 350º. With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing well after each one. Stir in vanilla.
2. In a separate bowl, sift flour, baking powder, salt, and cinnamon. Add to butter/sugar mixture until well combined.
3. Pour the batter into a buttered 8″ x 8″ baking dish. Sprinkle the raspberries on top and bake for 50 – 55 minutes. Test with a toothpick. Serves 5 – 6.
