About 10 days ago, a good friend gave us a big bunch of grapes from their vineyards in Milla de Tera, Zamora. They were really good, a variety called Muscat Blanc, characterized by the small size of the grapes and the tightness of the clusters. But after a few days they started to go bad, so I decided to bake and cook with them. The next recipes are the result.
The first one is this Grape Buckle, inspired by a recipe for Coronation Grape Buckle from ONTARIOTENDERFRUIT.CA. Obviously, the main difference was the color, because Coronation grapes are big and purple, while mine were small and green… so it was less colorful, but delicious nonetheless.
A Buckle or Crumble is a type of cake made in a single layer with berries added to the batter. It is usually made with blueberries, but any seasonal fruits or berries will do (like in today’s recipe), in other words, this recipe is a keeper, it will save you more than once when in need of a simple, yet delicious dessert. The topping is similar to a streusel, which gives it a buckled or crumpled appearance, but I decided to add some powdered sugar too to even the color and make it more photographable, but only because my grapes weren’t that pretty.
- 3 Tbsp. cornstarch
- 2 cups de-stemmed seedless grapes
- 2/3 cup sugar
- 1/8 cup water (25 ml)
- 1 ½ tsp. lemon juice
- 1/3 cup flour
- ¼ cup granulated sugar
- 1 tsp. cinnamon
- ¼ tsp. salt
- ¼ cup unsalted butter, cold, cut into pieces
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ tsp. vanilla extract
- 3 large eggs
- 1 1/3 cup all-purpose flour
- 1 ½ tsp. baking powder
- ½ tsp. salt
Add cornstarch into a measuring cup and add enough water to make 1/3 cup (75 ml) liquid; set aside. Add grapes, sugar, water and lemon juice into a pot and stir to combine (if using frozen grapes, include any ice that has formed). Place pot over medium heat and bring to a boil; cook for 5 to 10 minutes, continuing to stir. Add cornstarch to grape mixture and continue to cook until it no longer looks cloudy from the cornstarch mixture, about five minutes.
Remove pot from heat and transfer grape filling into a bowl; cool to room temperature. Do not skip this step. When assembling the buckle, if the filling is not at room temperature it will bubble and overflow creating a mess in your oven.
In medium bowl, add flour, sugar, cinnamon, salt and butter. Using fingertips, work butter into dry ingredients, until mixture is coarse and crumbly. Refrigerate for later use.
With a stand mixer or hand mixer, blend butter, sugar and vanilla together until creamy. Add eggs, one at a time until well blended. In separate bowl, add flour, baking powder and salt. Gradually add dry ingredients to wet ingredients and mix until combined.
Assembling the buckle
Pre-heat oven to 350˚F (180˚C).
Grease and flour a 9-inch (23 cm) springform pan and pour in cake batter. Drop spoonfuls of grape filling on top of the batter and gently swirl with a butter knife creating a marble effect over the surface area. Top with the streusel mixture and bake for 50 to 60 minutes or until a toothpick comes out clean.
And don’t miss my next post: Violet and grape cupcakes!