This recipe was originally published in Gourmet magazine in 2000. My mom somehow obtained a clipping of the recipe, and I’m glad she did because twenty years later, it’s still one of our favorite summer cakes. I’ve since adapted it—adding a crackly sugar topping and reducing the quantity of berries. Don’t worry, though, it’s still bursting with fruit. So much so that I’ve dubbed it a buckle, from the way the batter buckles under the weight of the berries. It’s highly snackable...
