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Ingredientes
- 1/2 stk cool unsalted butter cut into bits (1/4 c.)
- 1/2 c. sugar
- 1/3 c. all-purpose flour
- 1/2 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 1 1/2 stk unsalted butter softened (3/4 c.)
- 3/4 c. sugar
- 1 tsp vanilla
- 1/4 tsp double-acting baking pwdr
- 1 1/3 c. all-purpose flour
- 1/2 tsp salt
- 3 lrg Large eggs
- 2 c. blueberries picked over and rinsed
- 2 x nectarines pitted and cut into 1-inch wedges whipped cream or possibly ice cream as an accompaniment
Direcciones
- Make the topping: In a small bowl blend together the butter, the sugar, the flour, the cinnamon, and the nutmeg till the mix resembles coarse
- meal and refrigeratethe topping while making the batter.
- Make the batter: In a small bowl with an electric mixer cream together the
- butter and the sugar and beat in the vanilla. In a small bowl stir together the baking pwdr, the flour, and the salt, beat the flour mix into the butter mix alternately with the Large eggs, 1 at a time, beating well after each addition, and mix in the blueberries and the nectarines.
- Spread the batter in a well-buttered 10-by 2-inch round cake pan or possibly 2-qt baking pan, sprinkle the topping proportionately over it and bake the buckle in the middle of a preheated 350F. oven for 45 to 50 min, or possibly till a tester comes out clean and the topping is crisp and golden brown. Serve
- the buckle with whipped cream.
