What is a fruit buckle? A buckle is always made with some sort of fruit in the cake batter, either mixed in or laid on top before baking, with blueberry buckle being the most common. And buckles are also topped with some sort of crumb topping which gives it a buckled or crumpled look. Fruit Buckle with Ginger Crumb Topping is a unique take on this cake with the interesting name.
You can be pretty creative with the fruit you choose to use. I went for kind of a confetti of fruit this time, with rhubarb, peaches and a smattering of blueberries. Here is my thick batter after spreading into the pan. Oh, and speaking of the batter, it bakes up dense and moist thanks to the addition of buttermilk. And just a teaspoon of dried ginger works wonders in marrying the fruit, cake and topping for one very special buckle.
The ginger crumb topping has a good amount of chopped candied ginger which gives the buckle a subtle peppery bite. If you prefer, you could leave out the ginger but it really is a nice addition.
Fresh out of the oven, the fruit buckle is super fragrant, promising a special treat for sure. The buckle keeps at room temperature for two to three days and I actually think it improves in flavor and moisture the second day so make it ahead, if you can.
This Fruit Buckle with Ginger Crumb Topping pairs perfectly with coffee. Delicious served warm with ice cream or topped with fresh homemade whipped cream. Another special way to serve it is with unwhipped whipping cream just poured over the top. Any way you serve it, this is a great jump-off recipe to customize with whatever fruit you prefer, so long as you add about one pound. I also like it with just blueberries or peaches. Fresh or frozen fruit works equally well.
Fruit Buckle with Ginger Crumb Topping
- Ginger Crumb Topping:
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/3 cup finely chopped candied ginger
- 2 tablespoons butter melted
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon dried ginger
- 1/2 teaspoon sea salt
- 3/4 cups unsalted butter room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 cup buttermilk room temperature
- 1 pound of fruit like blueberries, rhubarb or peaches. I have made it using 1/3 pound of each, and only one of the fruits listed. Warning; rhubarb adds a tartness that some may not care for. It is even delicious without fruit.
- Cook's note: You may use fresh or frozen fruit in this recipe. Just thaw the fruit first if using frozen.
- Heat oven to 350 degrees. Butter a 9-inch round baking pan, or 9-inch or 10-inch springform pan.
- Make ginger crumb topping: Mix sugar, flour, and candied ginger together in a bowl, then stir in melted butter. Put the topping in the freezer while you mix up the cake.
- Make the cake: whisk flour, baking powder, baking soda, ginger, and salt in a bowl. Using a handheld mixer with beaters, or a stand mixer with paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, scraping down sides of bowl after each addition.
- Stir in the flour mixture in three additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients, and scraping down the sides of the bowl occasionally. Gently fold in fruit.
- Spread the batter into the prepared pan, then sprinkle the crumb topping over the cake.
- Bake for 45 to 50 minutes, or until lightly golden, and firm on top. If using springform pan, cool on wire rack 5 minutes, then unlatch springform.
- Cool completely before serving.
- Store wrapped in plastic, at room temperature, for 2 to 3 days.
Recipe adapted from Schrieber and Richardson’s Rhubarb Buckle.