Nectarine Buckle Bars

Nectarine Bars
Nectarine Buckle Bars 1
I love using this simple buckle recipe to whip up a quick weekend sweet treat. A buckle is an old-fashioned, single-layer dessert made from a yellow cake batter and brightened up by seasonal fruit. I generally add plums to this recipe but decided to use nectarines instead, and what a good move that was.  I tend to favor a 2:1 ratio of fruit to cake batter, adding a generous amount of nectarines lighten the bars up, making them ideal for a breakfast snack. The nectarines added a stark tartness that balances the sweetness of the moist cake to perfection.
Nectarine Buckle Bars 2


Nectarine Buckle Bars
For cake:
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
2 sticks unsalted butter, at room temperature
1 cup sugar
2 eggs, at room temperature
6 to 8 nectarines (about 1 pound total), cut into 4 slices
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
zest of 1 lemon
For crumble topping:
1 1/2 cups flour
3/4 cup brown sugar
1/4 tsp. salt
1 1/2 sticks unsalted butter, chilled and cut into small cubes
Add the ingredients to a bowl and use a pastry blender or your hands to work in the butter until the mixture resembles large clumps. Let cool in refrigerator until you need it.
For cinnamon-sugar topping
3 Tbsp. sugar
2 tsp. cinnamon
Preheat oven to 350 degrees F.
In a bowl add the flour, baking soda, cinnamon, and salt.
In a bowl of an electric mixer fitted with a flat beater (a hand-held mixer will also do) mix the sugar and butter until pale, light, and fluffy, about 3-4 minutes. Add the eggs one at a time with the mixer running on low. Add vanilla extract and lemon zest. Add the flour mixture until incorporated (*don’t over-mix!). Add the fruit, mixing by hand.
Add the batter to a greased jelly roll pan (or any rectangular pan that’s about 15″ in length). Sprinkle the cinnamon-sugar mixture over the cake. Then add the crumble topping evenly over the cake. Bake for 40-50 minutes.

Bon Appetit!

Xo, Dominika

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