What’s with this recipe title? It’s an odd, somewhat quirky Abby story but, thankful, not a long one. Let me explain..
My family has odd habit of substituting names of some of our favorite friends for similar situations or things. Confused? Well, you’re probably not alone.. Here’s an example: Chris’ long-time best buddy is Rich Gabriele. So, whenever we have a decadent meal or a dessert (think Lobster or Crème Brulee), instead of saying “it’s very rich”, we will say “it’s very Gabriele”. On board? Okay, now.. back to the subject at hand – my “Laurie” Buckle. As you know, Laurie Buckle (the person not the buckle) is editor in chief of Fine Cooking magazine. She’s been at the helm for a few years now and does an extraordinary job. She’s also one of the most stylish women I know. Even on the sultriest days of summer (like today), Laurie’s look is classic: her shirt is always crisp, her hair is perfect and she’s always wearing a big smile. So, whenever I pull out my recipe for Classic Cherry Buckle, I always think of Laurie –it’s a classic recipe, perfect for summer days and nights and is, well, a Buckle.
I warned you that this was a quirky Abby story. Luckily, my Buckle recipe is anything but quirky. The cake is moist and dense (in a good way, I promise), loaded with ripe, pitted cherries and covered with a crispy, nutty streusel topping that is as tasty as it is pretty. Served warm, it makes for a delicious, comforting dessert (Chris likes it with a scoop of vanilla ice cream) but I always save a piece for my breakfast the next morning.
Worth Noting:
* “Switch-Ins” are, once again, listed for this recipe. Like in Desserts 4 Today, this section offers fruit variations for the buckle as well as different flavoring pairings. So.. if you’re not wild for cherries or if the cherries aren’t at their peak in your ‘hood, I’ve given you permission to substitute another fruit, like blueberries, along with subbing options for the almond flavor and nuts, like lemon zest and pecans.
* Some ingredients have a range of amounts you can use. This is another way that you can tailor the recipe to suit your tastes.
* There’s a new section here called “Change It Up”. I’ll include this section when a recipe can be baked or made in different sizes. Here, I’ve included directions on how to “muffin your buckle”.. which sounds naughty but I just couldn’t resist.
Tips 4 Success:
* Cherries: Use the sweetest cherries you can find. Sure, ruby red cherries make for a notable appearance than their blonde cousins “Rainier” but the prove is in the taste and a bland, tart cherry will make for a lousy buckle.
* Mixer? I use my KitchenAid mixer with the BeaterBlade but, if you don’t have this attachment yet, use the paddle and scrap the sides of the bowl a few times during mixing.
* Finely grating zest: Scrub and dry the citrus well. Drag a microplane zester with small rasps over the rind in short strokes, turning the fruit as necessary to remove only the colored portion of the zest and avoiding the bitter, white pith.
*Baking dish: I use my Pyrex 8-inch square but you can also sub-in any shaped baking dish that has an 8-cup capacity. To keep the baking time similar to mine, use a dish that’s about 2 1/3-inch high – anything shallower than that and you’ll need to reduce the baking time. Remember…it’s the doneness that’s more important than the time. Also, if you are using a metal pan (which I don’t reccomend), reduce the oven temp to 350 and start checking for doneness sooner than suggested.
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Classic Cherry “Laurie” Buckle
Makes 10 – 12 servings.
For the Streusel:
2/3 cup (2 1/4 ounces) all purpose flour
3 tablespoons granulated sugar (or 3 T firmly packed brown sugar)
Pinch ground cinnamon
Pinch table salt
4 tablespoons (2 ounces) unsalted butter, at room temp & cut into 8 pieces
1/3 cup slivered almonds, toasted (optional but delicious)
For the Cake:
1 1/3 cups (6 ounces) all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon table salt
12 tablespoons (6 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 – 1/2 teaspoon pure almond extract
3 large eggs
10 ounces cherries, pitted and cut in half (1 2/3 cups)
Vanilla ice cream, for serving (optional)
For the Streusel:
1. In a small bowl, combine the flour, sugar, nutmeg and salt and mix until blended. Add the butter pieces and, using your fingertips, toss and pinch the butter to blend it into the flour mixture. The mixture will be crumbly with some large clumps.. Pop the bowl into the freezer while preparing the cake batter to allow the butter to firm up. (At this point, the topping can be prepared, covered and refrigerated up to 2 days or frozen up to 1 month before using.)
For the Cake:
1. Position an oven rack on the middle rung. Heat the oven to 375 degrees. Lightly grease an 8-inch square pan (I use a Pyrex).
2. Put the flour, baking powder, and salt in a medium bowl and whisk until well blended. Put the butter, sugar, vanilla and almond extracts in a large bowl. Beat with an electric mixer (paddle attachment) on medium speed until well blended, about 2 minutes. Add the eggs, one at a time. Add the flour mixture and gently fold with a rubber spatula until the flour is just blended. Add half of the cherries and fold a few more times until they are just incorporated.
3. Scrape the batter into prepared pan and spread evenly. Scatter the remaining cherries evenly over the batter. Remove the streusel from the freeze and crumble into small pieces with your fingertips. Add the almonds and toss to combine. Sprinkle the topping evenly over the cake. Bake until the top is browned and a toothpick inserted in the center of the cake comes out clean, about 47 to 49 minutes. Set on a rack and let cool for at least 20 minutes. Cut into squares and serve warm or at room temperature. The buckle can be cooled, covered in plastic and stowed for up to 3 days at room temperature.
Switch-Ins:
* In place of the cherries, switch in one of the following:
2 cups (10 ounces) blueberries
2 cups (10 ounces) raspberries
2 medium (10 ounces) peaches, cut into small pieces
* In place of the almond extract, switch in one of the following:
1- 2 teaspoons finely grated lemon zest
2- 3 teaspoons finely grated orange zest
* In place of the slivered almonds, switch in one of the following:
1/3 – 1/2 cups pecans, toasted and chopped
1/3 – 1/2 cups walnuts, toasted and chopped
1/3 – 1/2 cups hazelnuts, toasted and chopped
Change it up:
If you’d like to make big “buckle muffins” from this recipe, line 16 muffin cups with foil or paper liners, prepare the topping and batter as directed and fill the cups with batter (I use my 3 tablespoon scooper for this) and sprinkle with the topping. Bake at 375 until a pick comes out clean, 16 to 18 minutes. These definitely look homey and, well, buckle-y so don’t expect a traditional looking muffin. In this pic, I tested with blueberries instead of cherries.
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