Raspberry Buckle with Vanilla Crumb
Jul 15, 2025
There’s something magical about raspberries at the height of summer—their vibrant color, delicate sweetness, and subtle tartness evoke the fleeting pleasures of the season. This Raspberry Buckle with Vanilla Crumble celebrates that moment, when a handful of just-picked berries can transform a simple cake into something truly special. The buckle itself is soft and tender, dotted generously with juicy raspberries that burst with flavor in every bite. The vanilla crumble on top adds a buttery contrast and just the right amount of crunch, infused with the floral notes of real vanilla bean. With hints of sumac and pink peppercorn to lift and balance the fruit, this dessert captures summer’s brightness in each slice. Whether served warm with a scoop of cream or eaten out of hand at brunch, it’s the kind of cake that feels like a sunny afternoon—simple, generous, and full of joy.
NOTE: This recipe is formatted for higher altitude. If you are cooking at sea level double the quantity of baking powder.
Vanilla Crumb (Makes 2 cups – use 1 cup for the buckle and freeze the rest for another day)
1 cup (120 g) all-purpose flour
¾ cup (150 g) granulated sugar
¼ cup (55 g) light brown sugar
¼ teaspoon salt
½ cup (113 g) unsalted butter, cold and cubed
Seeds from ½ vanilla bean
In a bowl, combine the flour, granulated sugar, brown sugar, and salt. Add the cubed butter and vanilla seeds. Work the butter into the dry ingredients using your fingers or a pastry cutter until the mixture forms moist clumps. Refrigerate until ready to use.
Buckle Batter
1¾ cups (220 g) all-purpose flour
1½ teaspoons ground sumac
1 teaspoon ground pink peppercorns
1 teaspoon baking powder
½ teaspoon salt
½ cup (113 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
Seeds from ½ vanilla bean or 1 teaspoon vanilla paste
½ teaspoon rose water
2 large eggs
½ cup (120 g) sour cream
8 oz (225 g) fresh raspberries
1 cup (from prepared Vanilla Crumb)
Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together the flour, ground sumac, pink peppercorns, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add the vanilla and rose water. Beat in the eggs one at a time, mixing well after each addition. Mix in the sour cream until smooth.
Fold in the dry ingredients until just combined. Gently stir in the raspberries.
Pour the batter into the prepared pan and spread evenly. Sprinkle 1 cup of the chilled Vanilla Crumb evenly over the top.
Bake for 40 to 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Let cool in the pan for 15 minutes before transferring to a wire rack. Serve warm or at room temperature.
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