Susan,IL (09:28:51 AM) :

Double Berry-Almond Buckle

BERRY FILLING:
1 pint blackberries
1/2 pint red raspberries
1/3 cup granulated sugar

ALMOND CAKE TOPPING:
1 cup white flour
1 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons butter -- softened
1/2 cup granulated sugar
1 teaspoon grated lemon zest from 1/2 lemon
1 egg -- beaten and
1 egg yolk -- beaten
1 1/2 teaspoons vanilla extract
1/8 teaspoon almond extract
3 tablespoons milk
1/4 cup sliced almonds
1/4 teaspoon ground cinnamon
1 1/2 pints vanilla ice cream or frozen yogurt -- (optional)
- or -
1 cup crème fraîche or heavy cream -- (optional)

TO PREPARE:
For the berries, mix berries, sugar, and 3 tablespoons water in a deep pie pan that is 10 inches in diameter; set aside.

For the topping, mix first 3 ingredients in a medium bowl; set aside. Beat butter sugar, and lemon zest in a medium bowl until fluffy. Add egg, yolk, and vanilla and almond extracts; beat until smooth. Alternately beat in the flour mixture and milk, one-third at a time, until batter is smooth.

TO COOK:
Adjust oven rack to middle position and heat oven to 350°F. Drop large tablespoonfuls of the topping batter around the circumference of the berry-filled pie pan, leaving a 1-inch border of exposed berries around the edge and a circle (2 inches in diameter) of berries in the center. Sprinkle topping ring with almonds and cinnamon; bake until topping is golden brown, 35 to 40 minutes. Transfer cake in pan to a wire rack; cool the cake slightly.

TO SERVE:
Spoon portions of dessert into individual serving bowls; serve with ice cream on the side.
Or for an unusual touch, serve this dessert with Spiced Whipped Cream: Stir 1/2 teaspoon ground cinnamon and 2 teaspoons sugar into 1/2 heavy cream, then whip to stiff peaks.
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NOTES : Fresh berries cooked under a rich almond-scented cake.

You can substitute an equal quantity of blueberries, strawberries, or sliced plums for the raspberries and/or blackberries in the filling recipe of this fruit cobbler that hails from New England.