With the arrival of summer comes an abundance of buckle recipes. This rustic dessert blends the best of a cake and a pie, with a fruity note shining through. I have my fair share of buckles every summer, but the homemade cherry almond buckle keeps haunting me year-round. Let me share my secrets for making this sweet treat to perfection!
Why We All Love This Cherry Almond Buckle Recipe
A perfect summer dessert: What could be the best way to use up those leftover cherries in summer? Make a buckle! Imagine sitting in your backyard, savoring a fruit-filled sweet treat while sipping a cup of iced tea. That’s pure bliss! My pineapple coconut cake recipe might also entice you.
A flavor explosion: Sink your teeth into this cherry buckle, and your palate will be spoiled with a flavorful delight. The fresh, fruity cherries, the nutty almonds, and the sweet, buttery cake mingle perfectly, with a warm cinnamon note lingering on your tongue. I can’t ask for more from a summery treat!
A texture roller-coaster: Its texture is just as layered as its flavor. Don’t let the crumbly topping fool you! The delightful crunch quickly gives way to the moist cake that clings to your fork (or your fingers!). When the softness embraces your mouth, get ready to crush on the juicy cherry pockets that burst with summer freshness. Every bite screams: YUM!
An easy recipe: Forget the fussy cake decorations and pie crusts! This recipe combines the best of both without the hassle. You only need 7 main ingredients, and the luscious treat will be ready to serve in only an hour!
7 Steps To Make Cherry Almond Buckle
Ingredients
Grab these key ingredients before heading to the kitchen:
- All-purpose flour: This type is my all-time favorite for most buckles. Cake flour can work in a pinch, but I found its texture too light for the heavy, dense cherries I used.
- Cherries: Our MVP! I swear by fresh cherries for the best flavor and texture. I love dark fruits since they yield a juicy sweetness. You will have to pit them first and chop them in halves or quarters (I cut them in halves to have a more satisfying mouthfeel). Frozen cherries can be used, but don’t thaw them, or else the batter might turn soggy. For canned cherries, drain the liquid and slice them in halves before mixing. Cherry pie filling or cherries in heavy syrup are a no-go since they are too sweet.
- Sour cream: I’ve tested with buttermilk and other dairy products, but only sour cream hits the right spot. It makes for a thick and moist batter, ensuring a soft and dense dessert. I had to ditch a batch when switching to buttermilk cuz the buckle turned out too gooey. If you don’t have sour cream on hand, plain full-fat yogurt can be the safest bet.
- Sugar: I use granulated sugar in the batter and brown sugar for the topping to amp up the flavor. But don’t toss brown sugar into the batter even when you crave that molasses note. You can use white sugar altogether, though.
- Baking powder: You might find some recipes calling for both baking soda and baking powder. On my first try, this duo lifted the buckle too tall. So, I decided to leave the baking soda out, giving the spotlight to the stunning cherries peeking through the surface.
- Almonds: Sliced almonds introduce a nutty crunch and a delightful texture to the mix. You can skip them if you just want to indulge in the cherry goodness.
- Cinnamon: A sprinkle of ground cinnamon adds more depth to the flavor. You’ll want to go light on this spice so that it won’t overshadow our main stars.
Instructions
Step 1
Preheat your oven to 350°F or 177°C. Then, continue greasing your chosen pan (I like a 9-inch deep-dish pie dish, but a 9-inch springform or even an 8-inch square pan works perfectly).
Once that’s done, set it aside, and let’s get mixing!
Step 2
In a small bowl, mix the all-purpose flour, baking powder, and a pinch of salt. Give it a whisk so everything’s nicely blended, then set aside.
In a large mixing bowl, grab your hand mixer or stand mixer (use the paddle or whisk attachment) and beat the butter and granulated sugar together at high speed.
In about 2 minutes, it should be creamy and smooth—no dry sugar grains here! Be sure to scrape down the bowl’s sides with a silicone spatula to get every bit of that lovely mixture.
Step 3
Now, add in your eggs, sour cream, a dash of vanilla extract, and a hint of almond extract for that special something. Beat everything on medium-high until it’s all mixed in.
The mixture might look a bit curdled at first, but that’s totally normal! Scrape down the bowl one more time just to make sure everything’s incorporated.
Step 4
With your mixer on low, gradually add the dry ingredients. Remember, we don’t want to overmix—this batter should stay nice and thick. Overmixing is the recipe for a tough, dense cake that no one cherishes. Been there, done that! Now, fold in those beautiful cherries gently, adding a burst of color.
The batter may streak a little pink, which I personally love—it’s a sneak peek of the beauty inside! Spoon the batter into your prepared pan and smooth it out. Set aside.
Step 5
In a small bowl, combine the flour, brown sugar, and cinnamon with a fork. Pour in the melted butter and stir gently until you get crumbly bits.
Again, resist the urge to overmix here! You’re aiming for soft, delicious crumbs, not a paste. Sprinkle your crumble topping evenly over the batter, then scatter sliced almonds on top for a little extra crunch.
Step 6
Time to bake! Place your pan in the oven and let it bake for 38-45 minutes. Everyone’s oven is a bit different, so keep an eye on it—when a toothpick poked into the center comes out clean, you’ll know it’s done!
If the top browns too quickly, just cover it lightly with aluminum foil for the last few minutes.
Step 7
Take the buckle out of the oven and place it on a wire rack to cool. Give it about 15 minutes to set. (Trust me, those cherries get super hot!)
Does the puckle cool completely? Great! Cut yourself a warm slice and dig in!
If there’s any left (no judgment if there’s not!), wrap it tightly and pop it in the fridge. This buckle is best in the first couple of days when the cherries are at their juiciest, but you can keep it in the fridge for up to 5 days.
Still have lots of leftover cherries from your garden? Try this cherry pie recipe!
Tips For The Perfect Treat
Some Notes On The Tools
Unless you want to end up with a “crime scene,” use a pitter to pit those cherries! This not only saves time but also keeps the fruits intact.
As shared earlier, you can use a 9-inch springform pan or an 8-inch square pan for this recipe. Don’t try swapping for a 9-inch round or square pan! I’ve tested with both, and the round one couldn’t hold all the batter, while the square one made the buckle too thin. If you go for a 9-inch square pan, you’ll want to scale down the baking time.
A Flavor Twist
Guess what? This recipe welcomes most summer fruits you can think of! Raspberries, blueberries, apricots, peaches, nectarines, you name it! I’ve experimented with the same amount of blueberries, and it turned out just as YUM.
Almonds are not your cup of tea? No problem! Pecans, walnuts, or hazelnuts are all excellent stand-ins. Also, I usually toss in some lemon zest (about a teaspoon) to add a tangy hint to the flavor profile.
FAQs
Can I Make This Buckle Vegan?
Of course! Just choose a dairy-free alternative for butter, plant-based sour cream (like those made from cashews or soybeans), and flax eggs, and you’re all set for a vegan dessert.
How To Reheat The Leftovers?
The fastest way to enjoy the leftover dessert is to pop it into a microwave. Put those slices on a microwave-safe plate, tent a damp paper towel over it, and microwave it over medium heat for about 30 seconds.
—Follow this simple cherry almond buckle recipe, and you’re in for a summery treat!
Cherry Almond Buckle
Ingredients
The base
- 1 ⅓ cups spooned, leveled all-purpose flour
- ½ cup softened, unsalted butter (room temperature)
- ¾ cup granulated sugar
- ½ cup full-fat sour cream (room temperature)
- 1 ½ cups fresh cherries (cut in halves or quarters)
- 3 medium eggs (room temperature)
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- ½ tsp almond extract
- ¼ tsp salt
The crumble topping
- ¼ cup all-purpose flour
- ¼ cup packed dark or light brown sugar
- ⅓ cup sliced almonds
- ⅓ tsp ground cinnamon
- 2 tbsp melted, unsalted butter
Instructions
- Preheat your oven to 350°F or 177°C. Grease your chosen pan (a 9-inch deep-dish pie dish, a 9-inch springform, or an 8-inch square pan). Set aside
- In a small bowl, whisk in the all-purpose flour, baking powder, and a pinch of salt. Set aside. Grab a large bowl and beat the butter and granulated sugar together on high speed for 2 minutes using a hand mixer or stand mixer (use the paddle or whisk attachment). Scrape down the bowl’s sides with a silicone spatula.
- Fold in your eggs, sour cream, a dash of vanilla extract, and almond extract on medium-high until blended. Scrape down the bowl one more time.
- Gradually add the dry ingredients while keeping the mixer on low. Don’t overmix it! Fold in the chopped cherries gently. Pour the batter into your prepared pan and smooth it out. Set aside.
- In a small bowl, combine the flour, brown sugar, and cinnamon with a fork. Pour in the melted butter and stir gently until you get crumbly bits. Scatter the crumble topping and sliced almonds evenly over the batter.
- Bake for 38-45 minutes until a toothpick inserted into the center comes out clean. If the top browns too quickly, just cover it lightly with aluminum foil for the last few minutes.
- Take the buckle out of the oven and let it cool on a wire rack to cool for 15 minutes. Enjoy!
Notes
- Use a pitter to pit the fresh cherries to save time.
- You can use a 9-inch deep-dish pie dish, a 9-inch springform, or an 8-inch square pan. But don’t choose a 9-inch round or square pan.
- Raspberries, blueberries, apricots, peaches, or nectarines can substitute for cherries. Pecans, walnuts, or hazelnuts can be used instead of almonds.
