Strawberry Buckle With Lemon-Pistachio Streusel

Name: Strawberry Buckle With Lemon-Pistachio Streusel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons (3 oz / 85 g) cold unsalted butter; 1 cup (4.9 oz / 140 g) all-purpose flour; 1/2 cup (3.5 oz / 100 g) sugar; 3/4 teaspoon kosher salt; Finely grated zest of 1 lemon; 1/2 cup (2.7 oz / 76 g) unsalted shelled pistachios, coarsely chopped; 1 cup (4.9 oz / 140 g) all-purpose flour; 1 teaspoon baking powder; 11 tablespoons (5.5 oz / 156 g) unsalted butter, at room temperature; 3/4 cup (5.3 oz / 150 g) sugar; 3/4 teaspoon kosher salt; 2 eggs (3.5 oz / 100 g), at room temperature; 1 teaspoon vanilla extract; 1 cup (4.7 oz / 133 g) strawberries, cut into bite-sized pieces

Servings: persons

6 tablespoons (3 oz / 85 g) cold unsalted butter
1 cup (4.9 oz / 140 g) all-purpose flour
1/2 cup (3.5 oz / 100 g) sugar
3/4 teaspoon kosher salt
Finely grated zest of 1 lemon
1/2 cup (2.7 oz / 76 g) unsalted shelled pistachios, coarsely chopped
1 cup (4.9 oz / 140 g) all-purpose flour
1 teaspoon baking powder
11 tablespoons (5.5 oz / 156 g) unsalted butter, at room temperature
3/4 cup (5.3 oz / 150 g) sugar
3/4 teaspoon kosher salt
2 eggs (3.5 oz / 100 g), at room temperature
1 teaspoon vanilla extract
1 cup (4.7 oz / 133 g) strawberries, cut into bite-sized pieces

1
cut the butter into small chunks and let sit at room temperature for 5 minutes.
2
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, and zest. Add the butter and mix on low speed until the mixture resembles coarse beach sand, about 2 minutes. Add the pistachios and mix just until the streusel begins to clump together and look like gravel, being careful not to let it come together to form a dough. If not using the streusel right away, store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
3
preheat the oven to 350u00b0F (175u00b0C). Butter and flour the bottom and sides of a 9-inch (23 cm) springform pan.
4
Sift the flour and baking powder into a small bowl.
5
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugar and salt and mix on low speed until well combined. Scrape down the sides of the bowl, then mix on medium speed until light and fluffy, 4 to 5 minutes.
6
In a small bowl, combine the eggs and the vanilla extract and whisk vigorously until well blended.
7
With the mixer on medium speed, add the egg mixture very slowly, in a steady stream, and mix until well-incorporated and very smooth, about 30 seconds. Scrape down the sides of the bowl, then mix on medium speed for 30 more seconds.
8
Scrape down the sides of the bowl, then add the flour mixture. Mix on low speed just until uniform in texture. Use a rubber spatula to gently fold in the fruit until evenly incorporated.
9
pour the batter into the prepared pan, smooth it with an offset or rubber spatula, and sprinkle the streusel evenly over the top. Bake for 55 to 60 minutes, until the streusel is dry and golden and the buckle is firm and springs back when gently pressed in the center, rotating the pan midway through the baking time.
10
Let the cake cool in the pan on a wire rack for 30 minutes, then remove from the pan. Serve warm or at room temperature. Stored in a covered container at room temperature, it will keep for up to 3 days.

975

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tablespoons (3 oz / 85 g) cold unsalted butter, 1 cup (4.9 oz / 140 g) all-purpose flour, 1/2 cup (3.5 oz / 100 g) sugar, 3/4 teaspoon kosher salt, and more.

Yes, Strawberry Buckle With Lemon-Pistachio Streusel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!