Buckle for Breakfast

and some fun recipe news!

Hi there!

I hope everyone is having a restful weekend. We are packing up and heading to Cape Cod to visit my in-laws for July 4th week. I’m excited to jump in the ocean, take baby to the beach for the first time, and cook some fresh seafood. In addition to dogs and burgers, of course! I’m working on some fun grilling recipes for you and can’t wait to share.

BIG NEWS! I announced this week that I’ve joined America’s Test Kitchen as an Editor-in-Residence. As part of this role, I’ll be sharing brand new recipes on the America’s Test Kitchen app and website, and appearing in videos on ATK’s social media (and even TV shows!) from time to time. I’m excited to bring you along for the ride, and I’ve got lots of delicious new recipes in the works, starting with this one for White Beans and Chorizo with Quick Marinated Tomatoes and Onions. Here’s a gift link!

On to today’s recipe!! This Strawberry Cornmeal Buckle is the kind of simple, rustic cake that- as the title of this post suggests- can be eaten for breakfast or dessert. A buckle is like a coffee cake, but with a layer of fresh fruit baked into it (and a much cuter name!). The word ‘buckle’ refers to the cake buckling under the weight of the fruit.

In this recipe, I cook down a quart of strawberries with just a tablespoon of sugar to create a jammy ribbon of fresh fruit running through the cake. The batter is made with half flour and half medium-grind cornmeal, which gives the cake a nice, hearty crumb and the familiar, toasty flavor of a lightly sweet cornbread.

If you’re going the dessert route, I’d serve it warm with heaping scoops of vanilla ice cream. (And some fresh blueberries on top for a festive 4th of July treat!)

If you’re team cake-for-breakfast, an unadorned piece of buckle with a cup of coffee would be absolutely delightful. And we can’t forget about the middle of the day when a few bites of cake are sometimes required. This is the perfect cake to place on the counter for little nibbles all day long, especially if you’ve got houseguests over the holiday weekend.

If you feel like making this recipe your own, try using fresh blueberries, or even peaches, instead of the strawberries. As always, if you give this recipe a try, please let me know what you think in the comments!

xox

Lidey

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Strawberry Cornmeal Buckle

serves 8

For the cake:

• ½ cup (1 stick) unsalted butter, at room temperature, plus more for greasing the pan

• 1 quart strawberries, hulled

• 1 cup granulated sugar + 1 tablespoon, divided

• 1 tablespoon lemon juice

• 2/3 cup all-purpose flour

• 2/3 cup stone-ground or medium-grind cornmeal

• 1 teaspoon baking powder

• 1 teaspoon kosher salt

• 1/2 teaspoon ground cinnamon

• 2 large eggs

• 1/2 cup sour cream

• 1 1/2 teaspoons vanilla extract

• Zest of one lemon

For the crumble:

• 4 tablespoons (1/2 stick) unsalted butter, at room temperature

• 1/2 cup all-purpose flour

• 1/3 cup light brown sugar

• 2 tablespoons stone-ground or medium-grind cornmeal

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon kosher salt

1. Preheat the oven to 375 degrees. Grease an 8×8-inch cake pan and line with parchment paper.

2. Dice about three-quarters of the strawberries and place them in a medium skillet, along with 1 tablespoon sugar. Thinly slice the remaining strawberries and set them aside. Cook the strawberries over medium heat, stirring often, until they have collapsed and the liquid in the pan has reduced and thickened, 5 to 8 minutes. Off the heat, stir in the lemon juice, then scrape the strawberries into a bowl and set aside to cool.

3. In a small bowl, whisk together the flour, cornmeal, baking powder, salt and cinnamon.

4. In the bowl of a stand mixer, combine the butter and remaining 1 cup sugar. Beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the sour cream, vanilla and lemon zest. Add the dry ingredients and mix until just combined.

5. Scrape about half the cake batter into the prepared pan and smooth it into an even layer. Spoon the cooled strawberry jam on top, spreading it gently with a spatula. Add the remaining cake batter in large spoonfuls and spread it into an even layer (don’t worry if some of the strawberries peek through). Arrange the reserved, sliced strawberries on top.

6. Make the crumble: In a medium bowl, combine the butter, flour, sugar, cornmeal, cinnamon and salt. Mix with a fork until the mixture forms large crumbles. Sprinkle the crumble mixture over the cake and bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly. Cool in the pan, then cut into slices and serve.

Strawberry Cornmeal Buckle Recipe

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