服务：eight to ten.

带扣是一种面包屑蛋糕，通常搭配水果和streusel馅料。此版本的蛋糕和顶部都有丰富的黄色蛋糕面糊，上面有新鲜的杏子和覆盆子。该名称最有可能是指streusel以不规则的间隔沉入蛋糕中的事实。

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对于Streusel：

1-1/2盎司。（1/3杯减1汤匙）未漂白的通用面粉
1/4 cup granulated sugar
1茶匙地面肉桂
捏盐
2盎司。（1/4杯）冷的无盐黄油，切成小块

For the cake:

6盎司。（1-1/3杯）未漂白的通用面粉
1-1/2茶匙。发酵粉
1/2茶匙。食盐
6盎司。(12 Tbs.) unsalted butter, softened at room temperature
1杯砂糖
1-1/2茶匙。纯香草提取物
1/4茶匙。纯杏仁提取物
3 large eggs
3/4 lb. firm, ripe fresh apricots (about 4 large), halved, pitted, and cut into 3/4-inch pieces (to yield 2 cups)
2 cups (about 8 oz.) fresh raspberries

营养样本量基于十份
卡路里（KCAL）：370
Fat Calories (kcal): 180
脂肪（g）：20
Saturated Fat (g): 12
多不饱和脂肪（G）：1
单不饱和脂肪（G）：6
胆固醇（MG）：115
钠（MG）：210
碳水化合物（G）：44
纤维（G）：3
Protein (g): 4

准备

将架子放在烤箱的下三分之一中，然后将烤箱加热至375°F。黄油一个9英寸的方形烤盘。
在一个中等大小的碗中，将面粉，糖，肉桂和盐混合。加入冷黄油，并用糕点搅拌器或两把桌刀将其切入其中，直到黄油类似于小豌豆。冷藏直到需要。
筛入面粉、泡打粉和盐成弓l and set aside. With an electric stand mixer (a hand mixer is fine, too), beat the butter with the paddle attachment on medium speed until smooth, about 1 minute. Add 1/4 cup of the sugar and the vanilla and almond extracts. Beat 1 minute on medium speed. Gradually add the remaining 3/4 cup sugar while beating on medium speed. Turn off the mixer and use a rubber spatula to scrape the bowl and beater. Beat on medium-high speed until pale and slightly fluffy (the sugar will not be dissolved), about 3 minutes. Reduce the speed to medium and add the eggs, one at a time, mixing until the batter is smooth each time. Stop and scrape the bottom and sides of the bowl and the beater. On low speed, add the flour mixture and beat only until incorporated. Remove the bowl from the mixer and scrape the beater. The batter will be thick.
Add half of the apricots and half of the raspberries to the batter and fold them in gently with a large rubber spatula. Some of the raspberries will break, giving the batter an attractive pinkish cast. (When baked, the pink will disappear.) Spread the batter into the prepared pan and distribute the remaining fruit evenly on top.
在水果上撒上streusel。烘烤，直到蛋糕轻轻按下，牙签清洁，45至50分钟。让蛋糕放在架子上的锅中冷却。在温暖或室温下服务。

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评论（7个评论）

朱莉哈加|01/30/2021

I did all kinds of wacky things to this recipe and it (still) came out delicious! I was looking for a peach-raspberry buckle, so I used this recipe but substituted thawed frozen peaches for the apricots. I wanted to try using brown sugar rather than regular in the streusel and that was a little weird but just fine. Next time I'd do it with white sugar because the cake is not so pretty with brown. I added a teaspoon of orange zest when I put in the vanilla and almond, and that added a really wonderful depth to the flavor, I thought. Also did not have a 9" pan and used a eight inch pan. That made it take a little longer to cook but it came out very , very moist and delicious. Tomorrow I'll eat with with whipped cream. I will definitely make this again.
snibb|2018年8月20日

我只是做了这个食谱，绝对很棒！我不明白别人如何获得相反的结果。试试看。按照说明进行操作。这是杀手！！！湿润，非常非常美味。
用户-4092772|2017年6月25日

I have made this twice, in an oven with recently calibrated temperature. Both times I have found the cake to be dry and lacking in flavor, and both time I only cooked the cake 40 minutes. The overall dish is yummy because of all the fruit juices, but the cake part of the dish is nothing special.
用户-4212728|2015年2月2日

二手蓝莓，它没有在烤箱中出来的时间生存！它很美味，现在已经做了几次，而且总是乐趣。