Well it just didn’t seem right to have all these posts about savoury foods and not dedicate at least one day a week to something sweet. I love to cook and although I mostly post about dinners on this blog, my first love will always be baking. I spend waaaay too much time baking but since I’m working towards getting my own business up and running, most of the recipes I make are under lock and key, and I wouldn’t want to tease you with a picture and no recipe, that’s just cruel. I apparently love baking so much that after spending the day baking and decorating an over the top chocolate cake, I decided to whip up a little something something for after dinner.
I came across a recipe for raspberry buckle, ever hear of a buckle before? I haven’t. Apparently it’s a variation of cobbler or grunt, or whatever it is they call it in your neck of the woods. It kind of reminds me of coffee cake, or a giant muffin. Normally it’s made with cake batter but I healthed it up a bit by using spelt flour. I seem to have accumulated a whole crapload of the stuff and try to throw it into anything I can. Pancakes? Let’s use some spelt. Muffins? Throw some spelt in there. Cake? Yeah, sure, why not. I’ve definitely had some mixed results and this buckle kind of falls somewhere in the middle. It tastes great, but ended up being a bit more crumbly then I was hoping for.
I threw in some apple to replace some of the raspberries. The apples kind of balance out the tartness of the raspberries and make for a nice combo. I wanted to avoid using Earth Balance, since that shits expensive, so the butter was replaced with oil. I thought it was a little too sweet, but my taste buds are a little oversensitive when it comes to sugar. P on the overhand, thought it was perfect as is. If you think you’re more like me, then start out with a half cup of sugar and have a taste before you add in the fruit.
We ate this for dessert but it would make for a pretty awesome breakfast. Yeah it might not be the healthiest thing to eat for breakfast but it doesn’t have any icing, so technically it’s not real cake…if that makes you feel any better.
APPLE RASPBERRY BUCKLE
- 2 cups spelt flour (or whole wheat pastry, all-purpose, etc.)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cups granulated sugar
- 1/4 cup canola oil
- 1 cup full fat coconut milk
- 1/4 cup non-dairy yogurt
- 1 teaspoon vanilla
- 1 cup frozen raspberries
- 1 cup apple, peeled and chopped into 1/2″ pieces
- 1 teaspoon powdered sugar, for garnish
- Preheat oven to 350°F, and coat 9-inch round cake pan with cooking spray.
- In a small bowl, mix together the flour, baking powder and salt. In a medium bowl, whisk together sugar, coconut milk, oil, yogurt and vanilla. Add the flour mixture to the wet mixture and stir until combined. Fold in raspberries and apple. Spread the batter evenly in the prepared pan.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool and sprinkle with powdered sugar.