As promised from my cherry pie post I will show you my cherry buckle recipe. I am sure by now you realize that I love to spend time in the kitchen. I love to cook and I really love to bake. Most of my baking is done for my husband’s fire meetings. It’s really not good to have too many baked goods around the house. When I had all those cherries to play with though, I knew I wanted to make a cherry buckle.
I really love buckles.
And I got to bake it in my new kitchen!
I had space. I got to use my new cookbook holder.
Cool, isn’t it? It is so nice to not have to find something to hold the pages open.
This is a recipe from my favoritest cooking magazine EVER, Fine Cooking. I make quite a few buckles a year. You can really use the recipe with almost any fruit or combination of fruits.
So here goes:
First you make the streusal topping. Flour, sugar, cinnamon and a pinch of salt are mixed together with cold butter.
A pastry blender does the best job if you ask me. It gives you the nice mix of buttery lumps. This goes in the refrigerator until you need it later.
The flour, baking powder and salt are mixed in a bowl (next up on my wish list are some real mixing bowls. I had a beautiful set before we took off but they were glass and of course glass and bumping around the country in a fifthwheel was not the best combination. I love my Tupperware but I’m going to get me some better mixing bowls). Of course I used my King Arthur White Whole Wheat Flour. I’m telling you I use that flour in everything now and it makes NO difference in taste or result. At least in my opinion.
I also got to use my new, red KitchenAid mixer, JJ for the first time. She worked like a dream. 😉
Butter and sugar is creamed.
Then in goes my secret baking ingredient …
Duck eggs! They make anything I bake lighter. (Isn’t that a pretty bowl? I won them at polly’s path and I use them every day.) Some vanilla is also added at this time.
In goes the flour mixture.
I forgot to take some photos as you will soon see.. Sorry about that.
You need four cups of fruit for a good buckle. In this one I used all ….
cherries! But I have used raspberries and strawberries. Blueberries and apricots. Whatever you have that will go well together can go in the buckle.
Half of the fruit goes into the batter and the batter goes in the greased pan.
Then the rest of the fruit goes on top.
Then the streusal mixture goes on top of that.
It’s baked in a 350* oven and when it comes out (it smells like heaven, by the way)
It looks like this. It’s hard to wait for it to cool.
I always top mine with a bit of powdered sugar.
This didn’t last long either. But we did share this with some neighbors.
Maybe I’ll make another one with some of those cherries I have left over.