Dessert

Peach and Raspberry Buckle

For the topping:

1/3 cup unbleached all-purpose flour

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

4 tablespoons unsalted butter, cut into small pieces and chilled

For the cake:

2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 large or 3 small peaches, peeled, pitted and cut into

1/4-inch-thick slices (about 2 cups)

1 cup raspberries, washed and picked over

4 tablespoons unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 cup milk

Make the topping: Combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a large bowl. Add the butter and mix with your fingers, pinching the butter pieces, until the mixture looks like coarse meal with some larger crumbs. Place it in the freezer while making the cake batter.

Make the cake: Preheat the oven to 375 degrees. Spray a 9-inch springform pan with nonstick cooking spray. Whisk together the flour, baking powder and salt in a medium bowl. In another bowl, toss the peaches and raspberries with 1/4 cup of the flour mixture.

Cream together the butter and sugar in a large mixing bowl with an electric mixer until light and fluffy. Beat in the egg and vanilla until smooth, scraping down the sides of the bowl once or twice as necessary. Add 1/3 of the remaining flour mixture until incorporated. Add 1/2 of the milk. Repeat, alternating flour and milk and ending with flour. Gently stir the berries and peaches into the batter.

Scrape the batter into the prepared pan and smooth into an even layer with a small metal spatula. Squeeze the crumb mixture through your fingertips and onto the top of the cake, forming small and large crumbs in an even layer. Bake until a toothpick inserted into the center of the cake comes out clean of batter (there might be moisture clinging to it from the fruit), 50 minutes to 1 hour. Let cool completely in the pan on a wire rack. Run a sharp paring knife around the sides of the pan to loosen the cake before releasing the sides. Slice and serve. Makes 8 to 10 servings.

Per serving: 427 calories (27 percent from fat), 13 g fat (8 g saturated, 3.5 monounsaturated), 58 mg cholesterol, 6.5 g protein, 73 g carbohydrates, 2 g fiber, 410 mg sodium.