Raspberry buckle

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Let's talk about the idea of healthifying desserts, shall we? Because I'm not totally sold on this strategy even though I keep doing it. Part of me thinks that boosting nutrition and finding balance (you can eat coffee cake, just make it a spelt coffee cake with less sugar, less gluten, and more protein!) is always good. But alternatively, might I actually indulge less if I just ate a small amount of the high fat, high sugar baked thing instead of trying to make spelt happen? Am I just kidding myself that a whole grain, barely sweet version is going to cut it when my real craving is for the doughy, crumbly, buttery, brown sugary coffee cake of my summer-on-the-jersey-shore dreams?

Ugh. If only there was one straightforward strategy that would always work.

I guess a wiser person than me would just accept that what we need from day to day or hour to hour can change. But I like predictability and this isn't cutting it.

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But, for now, we have an ever-so-slightly healthified raspberry buckle that is legitimately delicious on its own merits. I started with a recipe from King Arthur Flour and swapped out spelt flour for most of the white flour and reduced the amount of overall sugar.

I mostly left the crumble topping alone. I always want the first bite to pack more of a punch, which masks some of the healthier swaps later.

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I've made this cake without fruit which produces a straightforward coffee cake that's light and airy and not too sweet. I've also swapped coconut sugar for the brown sugar in the actual cake and it's good, but not great. The texture and bake time are the same, but I could really taste the coconut sugar and I didn't completely love it.

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This recipe also works best in a 9x9 pan. If you only have an 8x8, reduce the amount of batter in the pan by about 1/2 cup and either bake the extra in a ramekin or toss it. Or, if you have a deeper 8x8 pan (one with higher sides), you can bake the whole recipe, but may need a few extra minutes at the end.

Raspberry buckle
 

For the streussel topping:
4 Tbsp butter, melted
3 Tbsp brown sugar, packed
2 Tbsp white sugar
½ cup AP flour
1 tsp cinnamon
¼ tsp salt

For the cake:
2 Tbsp butter, melted slightly
1/2 cup brown sugar, packed
½ cup milk (I use whole, but any will do)
1 egg, slightly beaten
1 tsp vanilla extract
½ cup apple sauce
1½ cups spelt flour
½ cup AP flour
2 tsp baking powder
½ tsp salt
2 cups fresh or frozen raspberries (do not defrost)

Preheat oven to 375. In a medium bowl, melt the 4 Tbsp of butter in the microwave for 30 seconds. Cut up the butter and add the rest of the streussel topping ingredients. Mix with a fork until the mixture is fully combined and the texture of wet sand. Set aside.

In a large mixing bowl, melt the remaining 2 Tbsp of butter for 20 seconds in the microwave. Add the sugar and stir to combine. Measure the milk. Add the egg and whisk lightly. Add to the sugar and butter and stir well to combine. Add the vanilla and apple sauce and stir again.

Add the dry ingredients to the wet and mix just until no streaks of flour remain.

Gently fold in the raspberries.

Pour the batter into a greased 9x9 pan and top with the streussel mixture.

Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.

Yield: 16 squares

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