
Jesse Marie’s Full Tilt Lab’s Strawberry Rosin Infused Berry Buckle
Streusel topping
-1/3 cup brown sugar
-2 Tbsp flour
-1 tsp cinnamon
-1/4 tsp salt
-2 Tbsp unsalted butter (cubed and cold)
Buckle
-1 3/4 cup flour
-2 tsp baking powder
-1/2 tsp cinnamon
-1/2 tsp salt
-4 Tbsp infused butter
-1/3 cup brown sugar
-2/3 cup sugar
-1 egg
-1/2 cup milk
-1/2 tsp vanilla extract
-1/8 tsp almond extract
-1/2 cup blackberries (save a few for topping)
-1/2 cup raspberries (save a few for topping)
-1 large apple (peeled and sliced)
Directions
1. Preheat oven to 350F.
2. In medium bowl, mix together all streusel topping ingredients to form a crumble topping. Set aside.
3. In medium bowl, mix together flour, baking powder, cinnamon and salt. Set aside.
4. In large mixing bowl, add infused butter, sugar, and brown sugar. Beat until light and fluffy. Add in egg, vanilla, and almond extract and stir to combine.
5. Add about 1/3 of the dry ingredient into the wet ingredients and stir. Add in 1/2 half of the milk and stir. Add in another 1/3 of the dry ingredients and stir. And the remaining milk and stir. Add the remaining dry ingredients and stir.
6. Split the buckle batter in half into 2 separate bowls. Mix the apple slices into the first bowl of batter. Gently mix the raspberries and blackberries into the second bowl of batter.
7. In a 9in cake tin lined with parchment paper, scoop the apple buckle batter mixture and spread over the bottom of the tin. Scoop the berry buckle batter mixture on top and spread evenly. Spread the crumble streusel on top of the buckle.
8. Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool for 15 minutes before cutting in!