Blueberry-Cherry Buckle
Ingredients
Topping
Batter
Directions
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Heat oven to 350°. Butter and flour a 10-inch tube pan with a removable bottom.
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Topping In a small bowl, combine flour, sugars and cinnamon. Cut in butter until crumbly.
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Batter. In a medium bowl, whisk together flour, baking powder and salt.
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In a large bowl, beat butter until smooth. Add sugar; beat until fluffy. Beat in egg and vanilla. On low speed, add flour mixture alternately with milk, beating well after each addition.
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Spread half the batter in prepared pan. Cover with blueberries and cherries. Drop remaining batter on top by tablespoonfuls. Cover with topping.
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Bake at 350° for 50 to 55 minutes, until golden brown. Remove pan to a wire rack. Run a small offset spatula around side. Cool for 15 minutes. Remove side. Run spatula around center and bottom of pan; place 2 wide spatulas under cake and gently lift cake from pan bottom. Serve with crème fraîche, if desired.
