Cherry Almond Buckle
A basic recipe for bakers of any level, this cherry almond buckle blends the juicy cherries with the nutty almonds, shining through the moist, soft base. It’s a perfect summer dessert
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Servings: 8
Calories: 333kcal
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.
Nutrition
Calories: 333kcal | Carbohydrates: 31.4g | Protein: 5.8g | Fat: 21.3g | Saturated Fat: 11.7g | Cholesterol: 106mg | Sodium: 108mg | Potassium: 254mg | Fiber: 1.9g | Sugar: 14.7g | Calcium: 76mg | Iron: 2mg
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