Fruit Buckle with Ginger Crumb Topping

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Servings:

Calories: 379kcal

Author: Good Dinner Mom

1 ¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon dried ginger
½ teaspoon sea salt
¾ cup 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 ⅓ 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.

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.

Mix ⅓ cup sugar, ¼ cup flour, and ⅓ cup candied ginger together in a bowl, then stir in 2 Tablespoons melted butter. Put the topping in the freezer while you mix up the cake.

Whisk 1 ¾ cup flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon dried ginger, and ½ teaspoon salt in a bowl. Using a handheld mixer with beaters, or a stand mixer with paddle attachment, cream ¾ cup butter 1 cup sugar together on medium-high speed until light and fluffy, about 3 to 5 minutes. Add 2 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 1 pound 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.