Nectarine and Berry Buckle Cake | Foodland Ontario
This yummy fruit and streusel topped cake is called a buckle because the batter “buckles” around the fruit as it bakes.
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Cooking tools:
- Hand mixer
- Cake tester
- Cooling rack
- Baking pan
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Parchment paper
- Chef's knife
- Cutting board
Ingredients
- 2 tbsp (25 mL) each all-purpose flour and packed brown sugar
- 1 tbsp (15 mL) butter, melted
- 1/4 tsp (1 mL) ground nutmeg
- 1-1/2 cups (375 mL) all-purpose flour
- 1-1/2 tsp (7 mL) baking powder
- 1/2 tsp (2 mL) each ground nutmeg and cinnamon
- 1/4 tsp (1 mL) salt
- 1/4 cup (50 mL) butter, at room temperature
- 3/4 cup (175 mL) granulated sugar
- 2 Ontario Eggs
- 1 tsp (5 mL) vanilla
- 1/2 cup (125 mL) Ontario Milk
- 2-1/2 cups (625 mL) sliced Ontario Nectarines or Peaches
- 1/2 cup (125 mL) each Ontario Blueberries and Raspberries
- 1 cup (250 mL) icing sugar
- 1 tbsp (15 mL) hot water
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