I thought a buckle was something on the end of your belt, turns out it’s an old- fashioned name for coffee cake made with fruit in the batter. It’s called a buckle because when baked it comes out with a buckled or uneven appearance. This has become a favorite of my son in law. He requests it for holidays, Father’s Day and any day that ends in a “day”. It’s a pretty quick recipe, is gluten free, has 6 ingredients, can be prepped and baked in an hour. The cranberry can be substituted with your favorite berry. This recipe is easier to make with a stand mixer because the mixing time is 5-7 minutes and although it doesn’t seem like a long time, it is. If not, a hand- held mixer works.
Ingredients:
- ¾ Cup Softened Butter or Ghee
- 3 Eggs
- 1 ½ Cups Organic Sugar
- 1 tsp GF Vanilla Extract
- 2 Cups 1:1 Gluten Free Flour Like Bob’s Red Mill or King Arthur
- 1 Bag of Fresh Cranberries (12 Oz or 1 ½ Cups)
Directions:
Step 1: Grease a 9×13 baking dish with butter or spray oil.
Step 2: Preheat the oven to 325 degrees
Step 3: In a large mixing bowl beat the eggs with an electric mixer or stand mixer to keep your hands free
Step 4: Slowly add the sugar and continue beating 5-7 minutes. It will look like the mixture is growing and becomes thick.
Step 5: Add the butter and vanilla and beat 2 additional minutes.
Step 6: With a wooden spoon, stir in the flour until all the ingredients are combined (avoid over mixing)
Step 7: Pour the cranberries into the batter and stir until combined.
Step 8: Spread the batter into the pan and bake for 40 mins. Remember, when gluten free baking, less time is better. It’s a light flour that cooks quickly and will often continue to bake when taken out of the oven to cool.
