Many family-heirloom recipes can be traced back to a cookbook, article, advertisement (or food packaging) that some matriarch clipped and passed down through the generations, often annotated and amended through the years.
Photo: Liz Clayman
Case in point: When New York-based photographer Liz Clayman shared her excellent recipe for a cast iron-baked raspberry buckle with us, she sent along her source material: Her mother’s 1971 edition of Betty Crocker’s Cookbook, from which she’d adapted a recipe for “Favorite Coffee Cake,” complete with a “very nice!” endorsement jotted in the margin. Liz’s version of the recipe swaps butter for shortening and increases the amount of crumbly streusel topping, and can be made with any fresh summer berry. It’s the perfect thing to eat at the start of the day, or at the end of any meal.
Photo: Liz Clayman
Recipe: Raspberry Buckle
Yield: 6 to 8 servings
Print RecipeIngredients
For the cake:
2 cups all-purpose flour
¾ cups sugar
2½ teaspoons baking powder
¾ teaspoon kosher salt
4 tablespoons unsalted butter, softened, plus more for the skillet
¾ cup whole milk
1 large egg
2½ cups raspberries
For the topping:
6 tablespoons unsalted butter, at firm room temperature
¾ cup light or dark brown sugar
½ cup all-purpose flour
1 teaspoon ground cinnamon
Tools
Resources
The Field Method for Cast Iron Care
Instructions
1.
Preheat the oven to 375° and grease a No.8 Field Skillet with butter.
2.
Make the cake: In a large bowl, combine the flour, sugar, baking powder, salt, butter, milk, and egg. Beat vigorously with a wooden spoon until a smooth batter forms. Gently fold in the raspberries.
3.
Make the topping: In a medium bowl, combine the butter, sugar, flour, and cinnamon and mix with a fork until coarse crumbs form.
4.
Spread the batter into the prepared skillet, then sprinkle the topping over. Bake in the center of the oven for 45 minutes, or until the cake springs back to the touch. Serve warm or at room temperature.
