Time flies. Two years ago I was becoming disenchanted with a job I was over qualified for, and started to spend more time in the kitchen as a way to release some creativity. Then, over dinner one night, a friend suggested I start a food blog. Since it combined my interests in writing, cooking, design, and photography, blogging was a natural fit and I've been hooked ever since. My job has changed (for the better), we've moved, and life has taken it's twists and turns, but there's no denying the force of food in my life.
Cooking After Five has undergone some changes recently. I started out on Wordpress, a perfectly respectable blog platform, but moved over to Squarespace earlier this year. Then, the design was overhauled. It took several months (and I appreciate your patience as I experimented with various banners without much explanation), but my logo finally represents the kind of cooking I emphasize here: simple, fun, and gourmet with a practical side. I hope you like it as much as I do.
RASPBERRY BUCKLE
The batter takes only minutes to make, and buckle’s lend themselves to many kinds of fruit variations. Blueberries or cherries would work well here. Dust with powdered sugar, and add a side of vanilla ice cream or whipped cream, if desired.
Recipe from Everyday Food
Ingredients
1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs, room temperature
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon baking powder
2 containers (1/2 pint each) raspberries (2 3/4 cups)
Confectioners' sugar, for dusting (optional)
Whipped cream (optional)
Directions
Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. (I used an 8-inch, round cake pan.) In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine.
In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated. Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes.
Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.
