Lemon-Raspberry Buckle

Name: Lemon-Raspberry Buckle
Ingredients: 1/2 cup firmly packed light brown sugar; 1/3 cup all-purpose flour; 1/2 cup finely chopped pecans (optional); 1 teaspoon ground cinnamon; 3 tablespoons cold salted butter, cut into small cubes, plus more for greasing pan; 8 tablespoons salted butter, softened; ¾ cup granulated sugar; 2¼ cups all-purpose flour; 1½ teaspoons baking powder; ½ teaspoon baking soda; 1½ teaspoons kosher or sea salt; 1 cup buttermilk (see Note); 1 large egg, at room temperature; Zest of 1 lemon; 2½ cups fresh or frozen raspberries (if frozen, do not thaw)

"A cross between a crisp and a cake, this moist and tender raspberry buckle is a perfect summer dessert...."

INGREDIENTS

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1/2 cup firmly packed light brown sugar

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1/3 cup all-purpose flour

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1/2 cup finely chopped pecans (optional)

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1 teaspoon ground cinnamon

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3 tablespoons cold salted butter, cut into small cubes, plus more for greasing pan

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8 tablespoons salted butter, softened

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¾ cup granulated sugar

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2¼ cups all-purpose flour

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1½ teaspoons baking powder

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½ teaspoon baking soda

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1½ teaspoons kosher or sea salt

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1 cup buttermilk (see Note)

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1 large egg, at room temperature

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Zest of 1 lemon

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2½ cups fresh or frozen raspberries (if frozen, do not thaw)

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