Strawberry Buckle With Lemon-Pistachio Streusel
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
49
Spice
42
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
TO MAKE THE STREUSEL, cut the butter into small chunks and let sit at room temperature for 5 minutes
2
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, and zest
3
Add the butter and mix on low speed until the mixture resembles coarse beach sand, about 2 minutes
4
Add the pistachios and mix just until the streusel begins to clump together and look like gravel, being careful not to let it come together to form a dough
5
If not using the streusel right away, store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month
6
TO MAKE THE CAKE, preheat the oven to 350°F (175°C)
7
Butter and flour the bottom and sides of a 9-inch (23 cm) springform pan
8
Sift the flour and baking powder into a small bowl
9
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes
10
Add the sugar and salt and mix on low speed until well combined
11
Scrape down the sides of the bowl, then mix on medium speed until light and fluffy, 4 to 5 minutes
12
In a small bowl, combine the eggs and the vanilla extract and whisk vigorously until well blended
13
With the mixer on medium speed, add the egg mixture very slowly, in a steady stream, and mix until well-incorporated and very smooth, about 30 seconds
14
Scrape down the sides of the bowl, then mix on medium speed for 30 more seconds
15
Scrape down the sides of the bowl, then add the flour mixture
16
Mix on low speed just until uniform in texture
17
Use a rubber spatula to gently fold in the fruit until evenly incorporated
18
TO ASSEMBLE AND BAKE, pour the batter into the prepared pan, smooth it with an offset or rubber spatula, and sprinkle the streusel evenly over the top
19
Bake for 55 to 60 minutes, until the streusel is dry and golden and the buckle is firm and springs back when gently pressed in the center, rotating the pan midway through the baking time
20
Let the cake cool in the pan on a wire rack for 30 minutes, then remove from the pan
21
Serve warm or at room temperature
22
Stored in a covered container at room temperature, it will keep for up to 3 days
23
TO MAKE THE STREUSEL, cut the butter into small chunks and let sit at room temperature for 5 minutes
24
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, and zest
25
Add the butter and mix on low speed until the mixture resembles coarse beach sand, about 2 minutes
26
Add the pistachios and mix just until the streusel begins to clump together and look like gravel, being careful not to let it come together to form a dough
27
If not using the streusel right away, store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month
28
TO MAKE THE CAKE, preheat the oven to 350°F (175°C)
29
Butter and flour the bottom and sides of a 9-inch (23 cm) springform pan
30
Sift the flour and baking powder into a small bowl
31
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes
32
Add the sugar and salt and mix on low speed until well combined
33
Scrape down the sides of the bowl, then mix on medium speed until light and fluffy, 4 to 5 minutes
34
In a small bowl, combine the eggs and the vanilla extract and whisk vigorously until well blended
35
With the mixer on medium speed, add the egg mixture very slowly, in a steady stream, and mix until well-incorporated and very smooth, about 30 seconds
36
Scrape down the sides of the bowl, then mix on medium speed for 30 more seconds
37
Scrape down the sides of the bowl, then add the flour mixture
38
Mix on low speed just until uniform in texture
39
Use a rubber spatula to gently fold in the fruit until evenly incorporated
40
TO ASSEMBLE AND BAKE, pour the batter into the prepared pan, smooth it with an offset or rubber spatula, and sprinkle the streusel evenly over the top
41
Bake for 55 to 60 minutes, until the streusel is dry and golden and the buckle is firm and springs back when gently pressed in the center, rotating the pan midway through the baking time
42
Let the cake cool in the pan on a wire rack for 30 minutes, then remove from the pan
43
Serve warm or at room temperature
44
Stored in a covered container at room temperature, it will keep for up to 3 days