Reviewer:

Reviewed: Jul. 24, 2010

Ops! I used all the sugar and flour for the base because I recalculated for European measurements and didn't realise some was supposed to be for the top. But it turned out so soft, light and fluffy on the bottom! I was delighted, I've never made a cake base that good! So I used: 100g butter, 200g white sugar and 310g extra fine white flour for the base, and the rest of the ingredients the same. Thanks for teaching me about "buckles", I'd never heard of them. I used to make crumbles with blackberries, which is without the cakey base, but I like this better now. The top, I used 50g porridge oats, 100g flour, and 100g sugar. (I ran out of butter and used the oats to make it crunchy instead)

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Reviewer:

Blaise Bensley

Reviewed: Jul. 6, 2010

This recipe was a good start but needed some adjusting. Firstly, I am not big on rich desserts, but this recipe definately needed more sugar, I think next time I'll add another 1/4 to 1/2 C. to the cake mixture. Also, I had to add quite a bit more milk, at least 1/2 C. (I think I added 3/4 C.) to make it not so thick and to yield a more moist cake. Other than that, this recipe was good. (I think it needs more cinnamon too)

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Reviewer:

eutopiaofapril

Reviewed: Apr. 18, 2010

This was a good buckle recipe. It is not overly sweet and a scoop of ice cream or dollop of whipped cream really pairs well. Husband and two of the kids said that the cake portion was too dry so I will work on that and we will try this again. Thanks for sharing.

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1 user found this review helpful