Baked Berry and Nectarine Buckle Cake

Instructions

1. 1

   Preheat the oven to 350°F. Grease a 13x9-inch baking dish with cooking spray.

2. 2

   Make the crumb topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture is crumbly. Set aside.

3. 3

   Make the cake batter: In a large bowl, cream the softened butter and 3/4 cup sugar until light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

4. 4

   In a separate bowl, whisk together the 2-1/4 cups flour, baking powder, and salt. Add the flour mixture to the creamed mixture alternately with the milk, beating well after each addition.

5. 5

   Reserve 3/4 cup of the cake batter. Fold the blueberries into the remaining batter. Spread the blueberry batter into the prepared baking dish. Arrange the sliced nectarines on top and sprinkle with the remaining 1 tablespoon of sugar.

6. 6

   Drop the reserved cake batter by teaspoonfuls over the nectarines. Sprinkle the raspberries, blackberries, and the crumb topping over the top.

7. 7

   Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Serve the warm Berry and Nectarine Buckle Cake with a dollop of whipped cream, if desired.