Coconut mango strawberry buckleI saw this posted on King Arthur Flour’s blog and figured I had to give it a try. The original recipe for Peachberry Buckle called for a mixture of peach and blueberries. But since I’d just gone strawberry picking with my daughter, that’s what I used.

 

Beside swapping out the blueberries, I jazzed up the flavor of the buckle in a few others ways, too. I added in coconut to the crumb topping and coconut extract to the batter. As for the peaches…I layered in mangoes since I had one that was perfectly ripe and just begging to be eaten. The buckle ended up as a cool mix of summer flavors that you can eat hot with ice cream (like a fruit crisp), or cold for breakfast as a coffee cake.

 

Recipe

Servings: 8 big slices

Prep time: 20 minutes + baking

 

Ingredients

Cake

4 tbsps. butter

3/4 cup sugar

1 egg

1 tsp. vanilla

1 tsp. coconut extract (opt.)

1 1/2 tsps. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

2 cups all-purpose flour (I used 1 cup regular, 1 cup white whole wheat)

1/2 cup milk

1 cup berries, divided (blueberries, sliced strawberries, blackberries, raspberries…)

 

Filling

1 large mango, sliced

 

Topping

4 tbsps. butter

1/4 cup brown sugar

1/2 cup all-purpose flour

1 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. almond extract

1/4 cup shredded coconut

 

Directions

  1. Preheat oven to 350 degrees.
  2. For the cake, cream together the butter and sugar. Add in eggs and vanilla and coconut extracts.
  3. Next, stir in the salt, nutmeg, and baking powder.
  4. Stir in half the milk, then half the flour, then the rest of the milk and the last bit of flour.
  5. Divide the batter in half and smear onto the bottom of the lightly greased 9″ cake pan (I used my springform cheesecake pan).
  6. Layer the mango slices and half of the strawberries on top of the batter. Mix the remaining strawberries into the rest of the batter and drop in spoonfuls onto the layer of fruit.
  7. For the topping, cut the butter into the rest of the topping ingredients until it resembles large crumbs. Sprinkle over the batter.
  8. Bake for 45-50 minutes or until the top is just browned.

 

 

 

 

 

 

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