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+ servings

Strawberry, Nectarine, and Peach Whole Grain Buckle

yield: 1 nine-inch square cake
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Special Equipment

  • a 9 by 9-inch square cake pan with deep sides (in a pinch, you can also use a 9 by 13-inch rectangular pan with deep sides)


For the Streusel Topping

    (makes enough for one 9-inch square cake)

    • 1/2 cup whole grain pastry flour
    • 1/2 cup spelt flour
    • 3 tablespoons granulated sugar
    • 3 tablespoons dark brown sugar, tightly packed
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon kosher salt
    • 3 tablespoons cold unsalted butter, cut into 1-inch cubes
    • 1 large egg

    For the Cake

    • 1 1/4 cups spelt flour
    • 1 cup whole grain pastry flour
    • 1/2 cup dark brown sugar, tightly packed
    • 1/2 cup granulated sugar
    • 1 tablespoon baking powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon kosher salt
    • 1/2 cup (1 stick) unsalted butter, at room temperature
    • 3/4 cup whole milk
    • 1/3 cup sour cream (in a pinch, you can use plain yogurt!)
    • 4 large egg yolks
    • 2 teaspoons pure vanilla extract
    • 1 cup fresh strawberries, hulled and cut into half and quarter pieces
    • 1/2 cup fresh nectarines, de-stoned and cut into 1/2-inch chunks (I used 2 small nectarines)
    • 1/2 cup fresh peaches, de-stoned and cut into 1/2-inch chunks (I used 1 medium peach)


    For the Streusel Topping

    • In a medium bowl, whisk together 1/2 cup whole grain pastry flour, 1/2 cup spelt flour, 3 tablespoons granulated sugar, 3 tablespoons dark brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt until well combined. Use your fingers to rub the 3 tablespoons cubed, cold butter into the flour mixture, breaking it into smaller bits and making sure that all of the bits are coated. Continue rubbing until the mixture feels coarse and you're left with pea-sized crumbles. The faster you do this, the better (or everything gets all melty and gross).
    • Use a rubber spatula to scrape 1 large egg over the dry ingredients, before stirring the egg in. Once the egg incorporated throughout the mixture, use your hands to squeeze handfuls of the dough together. The topping should result in hazelnut-size clumps mixed with finer crumbs. Set aside while you make the cake batter.

    For the Cake

    • Center a rack in the oven and preheat to 350 (F). Prepare a 9-inch square cake pan by spraying generously with cooking spray.
    • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 1/4 cups spelt flour, 1 cup whole grain pastry flour, 1/2 cup dark brown sugar, 1/2 cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, and 1 teaspoon kosher salt. Paddle the ingredients together on low speed until well combined. Increase the mixer speed to medium and add 1/2 cup unsalted butter until combined.
    • In a large bowl, whisk together 3/4 cup whole milk, 1/3 cup sour cream, 4 large egg yolks, and 2 teaspoons pure vanilla extract. Lower the mixer to its slowest setting and slowly pour the milk mixture into the mixing bowl, paddling on low speed until the batter is smooth.
    • Scrape half the butter into the prepared dish. Sprinkle half of the strawberries, nectarines, and peaches over the batter. Scrape the remaining batter over the fruit and use an offset spatula to scrape the remaining batter into the pan. Sprinkle the last half of the fruit over the batter and top with the streusel crumbs that you made earlier.
    • Bake in the preheated oven for 55 to 65 minutes, or until the cake is golden brown and the top springs back when lightly touched. Allow the buckle to cool in the pan on a wire rack and use a spoon for serving.


    Adapted from Good to the Grain