Infused Raspberry Buckle
Ingredients
Topping
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1/2 cup all-purpose flour
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1/4 cup granulated sugar
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1/4 cup packed light brown sugar
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1/4 teaspoon salt
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5 tablespoons unsalted butter, melted, infused
Cake
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1 cup granulated sugar
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1/4 cup unsalted butter
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1 large egg
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1/2 teaspoon vanilla extract
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1 cup all-purpose flour
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3/4ths cup bread flower
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2 teaspoons baking powder
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1/2 teaspoon salt
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3/4 cup whole milk
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1 cup fresh raspberries
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1 cup frozen raspberries
Instructions
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Preheat oven to 350°F.
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Infuse the butter being used for the topping: Using either a double boiler or a microwave, get the butter melted and stir in the distillate or isolate until fully homogenous.
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Prepare the Topping: Stir together flour, granulated sugar, brown sugar, and salt in a medium bowl. Stir in infused melted butter until well combined. Chill until ready to use.
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Prepare the Cake: Beat sugar and butter in a medium bowl with an electric mixer on medium speed until mixture looks sandy, 2 to 3 minutes. Add egg, and beat until well combined. Beat in vanilla.
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Whisk together flour, bread flower, baking powder, and salt in a medium bowl.
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Alternately add flour mixture and milk to butter mixture in 5 additions, beginning and ending with flour mixture. Beat until combined after each addition. Gently fold in 1 cup of frozen raspberries.
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Beat the final mixture more until it starts producing ribbons.
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Transfer batter into a greased (with butter) and floured 9-inch springform pan. Arrange remaining cup of raspberries in concentric circles on top of the batter.
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Sprinkle chilled Topping evenly over the fruit.
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Bake in preheated oven until browned and a wooden pick inserted in center comes out clean, 55 to 65 minutes.
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Cool in pan on a wire rack 15 minutes. Run a knife around edge of pan to loosen Cake from sides. Remove sides of pan. Cool on wire rack about 45 minutes. Serve warm or at room temperature.