Gooseberry Buckle Cake
A rustic gooseberry buckle cake with a soft golden sponge, juicy tart gooseberries, and a thick buttery crumble topping that bakes until lightly crisp and comforting.
Ingredients
Scale
- 180 g unsalted butter, softened
- 180 g caster sugar
- 3 large eggs
- 220 g all purpose flour
- 2 teaspoons baking powder
- 120 ml milk
- 250 g gooseberries, topped and tailed
- 2 teaspoons vanilla extract
- 80 g brown sugar
- 60 g rolled oats
- 80 g cold butter, cubed
Instructions
- Preheat the oven to 180°C and grease a round cake tin.
- Cream the softened butter and caster sugar together until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Fold in the flour and baking powder, alternating with the milk, until just combined.
- Gently fold the gooseberries into the batter.
- Spoon the batter into the prepared tin and smooth the surface.
- In a separate bowl, rub the cold butter into the brown sugar, oats, and a small amount of flour until crumbly.
- Sprinkle the crumble evenly over the batter.
- Bake for 45 to 50 minutes until golden and a skewer inserted comes out mostly clean.
- Allow to cool slightly before slicing and serving.
Notes
- Toss gooseberries lightly in flour to prevent them from sinking.
- Do not overmix the batter to keep the sponge tender.
- Serve slightly warm or at room temperature.
Find it online: https://dishmio.com/gooseberry-buckle-cake/