Fetch forth your favorite 9x9 inch glass baking dish, and liberally lube, said vessel with no-stick spray, that should do it.
Now, we will turn our attention to assembling the dry team. I'm going to do the flour at least by weight. We're going to need 9 ounces of cake flour. Now, if you are a volumetric kind of cook, we're talking about 2 cups here, but remember, cake flour is a fine meal and it will compact a great deal. That will throw things off. So I really would wait if I were you. There, that will do, we'll follow that with one teaspoon of baking powder, not baking soda, baking powder, 1/2 teaspoon of Kosher salt and 1/2 teaspoon also of ground ginger. Now whisk to combine.
The wet team begins with 2 ounces of unsalted butter in the whirlpool of your mixer, pedal attached. We'll then add 5 1/5 ounces, that's about three quarters of a cup of granulated sugar. We'll apply medium speed for about one minute or until this mixture is nice and fluffy.
Now, if you are a faithful Good Eats fan, you'll easily recognize this. Is it A, the Sponge method, B, the Muffin method, or C, the Creaming method? That's right, C. If you said A or B, perhaps you should stop reading so many goddamn books, and watch more television.
Oh! Thank you, chicken. One egg, right into the mix, and return to medium speed. When the eggs have been absorbed and the mixer is nice and creamy, turn the mixer down to its lowest setting and we'll start adding the dry team in small doses. It will take about three installments.
We're going to alternate that with three installments of 1/2 cup of milk. Why bother with the installments, because it will result in a smoother batter, and a smoother batter will make for a better buckle.
Time for the blues, 15 ounces or 3 cups, about fresh or frozen blueberries. Stir them in gently. Now when I used frozen berries for this, I like to add them in their frozen state, because they're less likely to burst. Then I just pan up the batter and let it sit for half-an-hour, so that they can thaw in the cake. Now one of the things that distinguishes coffee cakes including buckles is a crisp topping called a streusel.
We combine 3 1/2 ounces of sugar to about 1/2 cup, 1 1/2 ounces of cake flour, that's about a third of a cup, and 1/2 teaspoon of nutmeg. Yes, I always do this fresh. I keep one of these in my pocket, just for this occasion, there.
Next, we need 2 ounces of unsalted butter. Oh! Cube please. Thank you! I love this refrigerator. Work the butter into your dry ingredients to using either a fork or just your fingers.
Say, is this A, the Cookie method, B, the Biscuit method, or C, the Strudel method? That's right, it's B, the Biscuit method. You have been paying attention. I'm proud of you.
There, that's a good texture and just sprinkle that right on top of the cake. Do not pack it down. You want it nice and loose. There we go. Perfect! Park in the middle of 375 degree oven for 35-40 minutes or until golden brown and delicious. There you can see all the little looks and crannies that give the buckle its name. You know, I just can't think of anything better for breakfast unless pie!
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