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Blackberry Apricot Buckle Cake

Blackberry Apricot Buckle Cake

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  • Author: Maria
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 5 mins
  • Yield: 8 servings 1x
  • Category: Dessert, Breakfast
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Description

This Blackberry Apricot Buckle Cake is a moist, tender cake loaded with fresh blackberries and apricots, topped with a nutty crumble of hazelnuts. Its fragrant spices and buttermilk base create a delightful dessert or brunch treat, perfect dusted with powdered sugar.

Ingredients

Units Scale
  • 1 cup blackberries (6 ounces)
  • 3 ripe, semi-firm apricots (130 grams)
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon (for fruit topping)
  • 1 1/4 cups all-purpose flour (187 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 1/2 cup finely ground hazelnut flour (56 grams)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon (for cake batter)
  • Pinch of nutmeg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (250 ml)
  • 1 large egg
  • 1/4 cup butter (57 grams), melted
  • 1/3 cup chopped hazelnuts (35 grams)
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch baking pan.
  2. Slice apricots and combine with blackberries, brown sugar, and 1/2 teaspoon cinnamon. Set aside.
  3. In a large bowl, whisk together flour, granulated sugar, hazelnut flour, baking powder, salt, 1/2 teaspoon cinnamon, and nutmeg.
  4. In a separate bowl, combine buttermilk, egg, melted butter, and vanilla extract.
  5. Pour wet ingredients into dry ingredients and mix until just combined.
  6. Pour batter into prepared pan and evenly distribute the fruit mixture over the top.
  7. Sprinkle chopped hazelnuts over the fruit.
  8. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow cake to cool in pan for 10–15 minutes, then transfer to a wire rack.
  10. Dust with powdered sugar before serving.

Notes

  • Use slightly firm apricots to prevent them from becoming too mushy during baking.
  • Hazelnut flour adds extra nuttiness; can substitute with almond flour if needed.
  • Serve warm with a dollop of cream or yogurt for extra indulgence.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 23 g
  • Sodium: 180 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 55 mg

Find it online: https://cooktune.com/blackberry-apricot-buckle-cake/