One of my favorite TV chefs is Carla Hall. From the very first time I met her on The Chew, I found her smart, fun, effervescent and charming. And her food is delicious as well.
Her recipe for Nectarine Blackberry Buckle is ideal for a summer picnic or barbecue. And feel free to replace the blackberries with whatever berries are on hand--raspberries, blueberries, boysenberries and even strawberries are all fine.
Nectarine Blackberry Buckle
1 1/2 sticks unsalted butter, plus tablespoon for greasing
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 cup light brown sugar
5 nectarines, halved, pitted, sliced
1/4 cup light brown sugar
1/2 cup all purpose flour
1. Preheat oven to 350°F. Line a 10-inch cast iron skilled with parchment and grease.
2. For the Cake: melt butter in a small saucepan over medium-low heat until light brown. Set aside to cool.
3. In a large bowl, whisk flour, baking powder, salt and cinnamon. In a large bowl, whisk together the cooled browned butter sugar and then eggs, one at a time. Stir in buttermilk. Add dry ingredients into wet. Pour batter into prepared pan. In a large bowl toss nectarines and blackberries with lemon zest and arrange them in a single layer on top of the batter.
3. For the Streusel: in a medium bowl, combine all ingredients for streusel. Mix together to form a crumb. Crumble over nectarines and blackberries. Place in oven and bake for 40-45 minutes.
4. Meanwhile make your whipped cream. Combine the cream, sugar, and vanilla, and beat until peaks form. Fold in the cinnamon.
5. Serve the buckle topped with whipped cream.