Cooking with Dan and Lou S2E27 - Video

Blackberry Buckle

INGREDIENTS
For the batter:
1 stick unsalted butter, softened, plus more for pan
2 cups all-purpose flour, plus more for pan
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon freshly grated
nutmeg
¾ cup sugar
1 large egg
½ cup buttermilk
2 cups blackberries

For the topping:
½ cup sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
14 teaspoon salt
4 tablespoons unsalted butter, melted

1. Position a rack in the middle of the oven and preheat to 350°F.Brush a 9-inch cake pan with softened butter and dust with flour, shaking out excess.
2. Make the batter: In a medium bowl, whisk to combine the flour, baking powder, baking soda, salt, and nutmeg. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, 3-5 minutes. Add the egg and mix well. Add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. (In other words, add in a third of the flour, half the buttermilk, another third of the flour, the other half of the buttermilk, then the last third of the flour.) Stir well to combine.
3. With a flexible spatula, gently fold in the blackberries. Transfer the batter into the cake pan, and smooth the top with the spatula.
4. Make the topping: In a small bowl, whisk together the sugar, flour, cinnamon, and salt. With a fork, stir in the melted butter to form small clumps.
5. Sprinkle the topping evenly over the batter. Bake until a skewer inserted in the center comes out clean, about 45 minutes. Transfer to a wire rack to cool. Serve buckle warm.