A buckle is basically a coffee cake with a mid-country comfort name. This buckle, however, is a combo platter of coffee cake, spring fruit and a cheesecake topping that will have you diving in for seconds. Don’t be intimidated by the layering of the ingredients in the instructions, as the recipe is easy to make.
8ouncescream cheese at room temperature1 brick
1/2cupwhite granulated sugar100 g
1cupunsalted butter at room temperature2 sticks or 225 g
1 1/2cupswhite granulated sugar300 g
2 3/4cupsall-purpose flour385 g
3cupssliced strawberries370 g
2cups1/2-inch sliced rhubarb200 g or about 3 fat stalks/6 skinny stalks
Preheat the oven to 375°F. Lightly spray a 9 x 13 x 2-inch baking pan with cooking oil. Line the bottom and sides of the baking pan with parchment paper
Make the cheesecake topping by placing the cream cheese, sugar and vanilla in the bowl of stand mixer fitted with the paddle attachment. Cream until combined, with the cream cheese clinging to the side of the bowl. Scoop out the cheesecake topping with a silicon or rubber spatula and place in a bowl.
In the same mixing bowl (no need to clean it) make the cake batter by mixing the butter, sugar, baking powder, salt, and ground ginger together until the butter looks creamy and clings to the side of the bowl. Add the eggs, one at a time, mixing and scraping down the sides with a silicon or rubber spatula between additions.
Add the 1 cup of flour to the batter and mix to incorporate. Drizzle in 1 cup of the milk as the mixer is on low speed, and then stop and scrape down the sides of the bowl. Don’t worry if the batter looks broken. Repeat the process again, then add the final 3/4 cup of flour to the batter and mix thoroughly so it is well blended.
Scrape the cake batter into the prepared pan, spread it evenly on the bottom, then sprinkle the strawberries and rhubarb all over the top of the cake batter, pressing the fruit slightly into the cake batter.
Spoon the cheesecake topping over the fruit in small tablespoon rounds. Cover with aluminum foil and bake in the oven for 25 minutes. Remove the foil, and continue to bake 35 to 40 minutes or until the edges of the cake are golden brown and a toothpick inserted into the middle of the cake comes out clean. Let cool in the pan completely and then dust with powdered sugar right before serving.