Friday, 25 May 2012

Guest Post: Fruit Buckle Cake Recipe

I'm really excited to share this guest post with you, Not only does the recipe look amazing but Nicole is a new bloggy friend of mine and she is so lovely. So please make sure you visit her pages and let us know what you thought of the post.

Many thanks to Nicole for doing this guest post for me.

If anyone else is interested in doing a guest post then you can contact me via my Facebook Page :)

Hello - Pink Chilli Vintage readers!  My name is Nicole and you can
find me blogging about all things delicious [including my sweet sweet
Boston terrier, Henry!] over at
Today, Jessica has kindly let me share one of my favorite recipes with
you - Fruit Buckle Cake! So without further ado...

There is nothing better than a really scrumptious cake.  I mean seriously -
who can resist cake!?  It's decadent, delicious, super tasty and
surely calorie-free (wink wink).  Starting in the spring and
continuing throughout the summer season - I enjoy combining fresh
fruit and my favorite cake buckle recipe.

The term fruit "buckle" comes from the combination of a single layer
of cake with fruit added into the batter. Many people also add a
streusel topping. Once cooking begins, the cake starts to rise up
around the fruit and the fruit (and/or streusel) starts to "buckle"
into the cake.  Wa la - there you have it, a little bit of fruit
buckle history.  It is a great way to use seasonal fruit and the
result is moist and rich.

Fruit buckle is one of the easiest recipes to make and is the perfect
thing to bring to a summer cookout or afternoon tea.  You can serve it
warm, cold, plain or fancy with ice cream, whipped cream or delicious
chocolate/caramel/fruit sauce.

Serves 6-9

1 cup flour (120g)
1/2 teaspoon baking powder
1/2 teaspoon salt
I stick butter (1/2 cup), unsalted (120g)
1 cup granulated sugar, plus 1 tablespoon (200g)
2 large eggs
1 small egg yolk
1 teaspoon pure vanilla extract
1/2 cup desired fruit (75g) (sliced peaches, plums, strawberries,
blueberries, blackberries, raspberries etc) ** I used blackberries in
this recipe
1/4 teaspoon ground cinnamon

1. Heat oven to 350 degrees F.  Grease a 8x8 or 9x9 inch pan with
non-stick cooking spray.

2. Combine flour, baking powder and salt - set aside.  In separate small
bowl, combine cinnamon and 1 tablespoon granulated sugar - set aside.

3. With hand or stand mixer, beat sugar and butter together at medium
speed until light and fluffy.  Beat in eggs, yolk and vanilla
gradually.  Once combined, slowly fold in flour mixture.  NOTE:  Do
not over mix batter.

4. Pour batter into prepared pan and top with fruit.  Gently press fruit
into batter.  Sprinkle cinnamon sugar mixture on top of batter and

5. Place cake in oven on the middle rack and bake until golden -
approximately 35-40 minutes.  A toothpick inserted into center should
come out clean.

6. Cool on wire rack and enjoy!

Click here for a printable version of this recipe

I hope you all enjoy this recipe and I'd love to hear your feedback on
how it turned out for you.  I really appreciate you taking the time to
read my post today and I'd love it if you'd pay me a visit on my blog
sometime soon.  You can also keep in touch with me via Pinterest,
Facebook and/or Twitter.


...and of course - a special THANK YOU to the ever so sweet Jessica
for allowing me to do a guest post on her blog.  Hope to do it again


  1. Thanks so much again - Jessica - for letting me guest post! I can't wait to do it again sometime soon!! :)

  2. nice opinion.. thanks for posting.