Black Grape Buckle Cake
By OcadoLife
Published on 18 January 2023
A nostalgic, budget-friendly, sticky-sweet pud from chef and sustainable eating expert Tom Hunt, this Black Grape Buckle Cake gets its name from the way the streusel topping buckles as the batter rises up. Use any fruit that’s past its best, and if you don’t have wholemeal spelt flour, regular wholemeal or plain white flour will work just as well.Time and servings
1 hrTotal time
10Servings
15 minsPrep time
45 minsCooking time
Ingredients
- 80 g of cold unsalted butter, cubed, plus extra for the dish, plus 170g unsalted butter, softened
- 280 g of wholemeal spelt flour
- 1 tsp of ground cinnamon
- 1 lemon, zested
- 0.5 tsp of sea salt
- 1 tsp of baking powder
- 2 tsp of vanilla extract
- 3 large eggs
- 300 g of black grapes (or use whole berries or diced rhubarb, apple or pear)
- 1 tub of cream or ice cream, to serve (optional)
Method
Step 1
For the streusel, put the 80g cold, cubed butter, 180g of the sugar, 90g of the flour, the cinnamon, lemon zest and ¼ tsp of the sea salt in a bowl. Mix together with 2 butter knives, cutting the butter into the mixture, until roughly combined. Chill until needed.Step 2
Preheat the oven to 180°C/160°C fan/gas 4; grease a 20cm x 30cm baking dish with butter. For the cake, beat the 170g softened butter and remaining 150g sugar with an electric whisk until light and fluffy. Whisk in the remaining 190g flour, ¼ tsp sea salt, the baking powder, vanilla and eggs. Fold in the grapes, then pour the mix into the dish and sprinkle over the streusel.Step 3
Bake for 45 mins, or until an inserted skewer comes out clean. Allow to cool; serve with cream or ice cream, if you like.