Sunday, April 21, 2013

Raspberry Apple Buckle

Expectations are an interesting thing. Sometimes expectations create so much pressure that what would seem to be a sure thing ends up totally failing. Interesting. Take, for example a sports team. If they are ranked first in their division for a tournament, say March Madness for example, it seems this doesn't do them any favours.  From what I have seen it just sets them up for an early loss. Its as if the top ranking works against the team, giving a cocky confidence that ends up meaning they don't take the early rounds seriously. 

Or when you see a pair of shoes in a store that you really want and as soon as you try them on you are crushed because they are uncomfortable or make your ankles look fat (or whatever). And so you are thoroughly disappointed for a day because your high expectations for this pair of shoes just didn't pan out. The worst is these days seeing a bright, beautiful sunny day, and expecting the weather to be warm. After all, it is spring now! But, within 2 seconds of being outside you realize it is still close to freezing and your pastel skimmer jeans and flats, while cute, are going to give you a mild case of hypothermia. Expectations are tough.

Expectations can also be great. If you expect something to be delivered in a certain way, and that happens, it almost makes the delivery better. It makes the whole experience great and I find myself looking back thinking, that was really something else! I had high expectations and they were met with flying colours! Wonderful. It really doesn't get better than this type of situation.

Or maybe you have no expectations at all for something and you end up being pleasantly surprised by how well it turns out? This isn't always the best mind frame because it can create situations where you decide you will never expect anything, when really you do. And even though you don't have any "expectations", more often than not you end up disappointment. There are always expectations, even when others say they have none. Expectations are a funny concept.

I had high expectations for this cake, and did it ever deliver. The pictures on the other hand are a different story. My iPhone did not live up to my expectations, and though I really wanted to share this recipe, hopefully the pictures don't scare you away from making this cake.

What is a buckle anyways? It's a spongy cake with fruit in it that you can treat like a coffee cake. To me, this buckle is Spring on a plate. The sponge texture of the cake, mixed with the softened raspberries and apples makes for such a winning combination that I hope I will be making a few varieties of this. Blueberry and peach? Probably, my next combination. But that is the beauty of baking. The cake can stay the same, but the flavours can be determined based on what you have on hand or what you are feeling like. Chocolate banana, perhaps?

Oh, the possibilities.

Great for dessert, a brunch, or a tea party.

Cut and serve.


Raspberry Apple Buckle
Serves 8-10

1/2 cup brown rice flour
1/2 cup arrowroot starch
1/2 cup coconut palm sugar (you can use brown sugar instead)
1/4 cup unsweetened apple sauce
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg, at room temperature
1/2 cup almond milk
1 tsp apple cider vinegar
2 tbsp olive oil
2 tbsp coconut oil
1 1/2 teaspoons vanilla extract 
1 cup frozen or fresh raspberries
1 medium apple, peeled and cut into thin slices

1. Preheat oven to 400F. Spray a 9-inch round cake pan with floured cooking spray, or grease and flour the pan; set aside.
2. In the bowl of a stand mixer or a large mixing bowl and hand mixer, mix together flour, starch, sugar, apple sauce, baking powder and baking soda.
3. Combine almond milk and apple cider vinegar in a measuring cup to make buttermilk. To the mixing bowl add the egg, almond milk/apple cider vingear mixture, olive oil, coconut oil and vanilla, and beat for 1 minute on medium-low speed. Stop, scrape down the sides of the bowl, and beat for 1 minute on medium speed.
4. Add the raspberries and apples and mix lightly to distribute evenly through the batter.
5. Pour the batter into the prepared pan. Bake for 25-30 minutes or until the center of the cake is firm and the cake is nicely browned. Allow the cake to cool in the pan for 10 minutes before serving.


  1. Maia, fantastic raspberry dish. Please do drop me a line on if you are ok with me linking it to my blog (Carole's Chatter). Cheers

  2. It looks great. I just came across an article in Canadian Living from July 2010. "Old Fashioned Summer Desserts" They're not gluten free of course, but some flavours they suggest are: blueberry and sour cherry. It also has fruit recipes for Pandowdys, Grunts and Peach Betty. They all look great and worthy of trying to make a Gluten-Free version. Thanks for the dessert idea!!