A “buckle” is a traditional dessert that combines fresh seasonal fruit and a thick cake batter with a light streusel topping. The result is a rich, dense cake with a moist crumb. Buckles are an excellent summer dessert, which can be served warm or cold, and either plain, or dressed-up with a dollop of homemade raw whipped cream.
Below are two of our favorite buckles – Berry-licious and Cherry Almond! You just can’t go wrong either way!
Strawberries and blueberries combine to make a “berry-licious” buckle!
I just love it when cherries are in season! One delicious way we like to enjoy fresh ripe cherries (besides eating them raw by the handfuls), is to bake up a delicious Cherry Almond Buckle.
Ingredients
- 1 1/2 cups whole spelt flour (see note below about sprouted spelt flour)
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/2 cup organic buttermilk
- 1/2 cup unsweetened organic applesauce
- 1/4 cup butter, melted
- 1/4 cup coconut oil, melted
- 1/3 cup rapadura (or sucanat)
- 1 tsp pure vanilla extract
- 1 cup fresh organic strawberries, quartered
- 3/4 cup fresh organic blueberries
- 3 tbsp sliced almonds
- 1 tbsp rapadura (or sucanat)
Instructions
- Preheat oven to 350 degrees. Coat a 9-inch springform pan (or 9-inch baking dish) with coconut oil.
- In a large bowl, combine flour, baking powder, cinnamon and salt.
- In a medium bowl, whisk together buttermilk, applesauce, melted butter and coconut oil, rapadura, egg and vanilla until blended.
- Add the wet ingredients to the dry ingredients and gently fold (using a rubber spatula) until blended.
- Add the berries and fold in, just until blended. Spoon the batter into the prepared baking pan/dish. Sprinkle with sliced almonds and one tablespoon of rapadura.
- If using a springform pan, place on a flat baking sheet in preheat oven.
- Bake until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs, approximately 45 minutes.
- Be sure to let cool for at least 15-20 minutes. Then, run a sharp knife around edges of pan/dish to loosen cake from sides.
- If using a springform pan, remove outer rim and allow cake to continue to cool. Serve warm with a dollop of homemade raw milk whipped cream or homemade vanilla ice cream. (Recipe inspired by Eating Well.)
Notes
For increased nutrition, I recommend and use organic sprouted spelt flour for recipes in which soaking just doesn't yield a good end product. Sprouted flour contains a tremendous amount of beneficial nutrients because the grain is first allowed to sprout, and then is milled into flour (or you can buy whole sprouted spelt berries and grind your own flour).
Ingredients
- 1 cup whole spelt flour (see note below about sprouted spelt flour)
- 1/2 cup blanched almond flour (or substitute with whole spelt flour)
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup organic buttermilk
- 1/2 cup unsweetened organic applesauce
- 1/4 cup butter, melted
- 1/4 cup coconut oil, melted
- 1/3 cup rapadura (or sucanat)
- 1 large egg
- 1 tbsp pure vanilla extract
- 2 cups pitted and halved fresh organic cherries
- 3-4 tbsp sliced almonds
- 1 tbsp rapadura (or sucanat)
Instructions
- Preheat oven to 350 degrees. Coat a 9-inch springform pan (or 9-inch baking dish) with coconut oil.
- In a large bowl, combine flours, baking powder and salt.
- In a medium bowl, whisk together buttermilk, applesauce, melted butter and coconut oil, rapadura, egg and vanilla until blended.
- Add the wet ingredients to the dry ingredients and gently fold (using a rubber spatula) until blended.
- Add the sliced cherries and fold in, just until blended. Spoon the batter into the prepared baking pan/dish. Use a spreader to even out the batter across the pan.
- Sprinkle with sliced almonds and one tablespoon of rapadura.
- If using a springform pan, place on a flat baking sheet and place in preheated oven.
- Bake until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs, approximately 45 minutes.
- Be sure to let cool for at least 15-20 minutes. Then, run a sharp knife around edges of pan/dish to loosen cake from sides.
- If using a springform pan, remove outer rim and allow cake to continue to cool.
- Serve warm with a dollop of homemade raw milk whipped cream or homemade vanilla ice cream. (Recipe inspired by Eating Well.)
Notes
For increased nutrition, I recommend and use organic sprouted spelt flour for recipes in which soaking just doesn't yield a good end product. Sprouted flour contains a tremendous amount of beneficial nutrients because the grain is first allowed to sprout, and then is milled into flour (or you can buy whole sprouted spelt berries and grind your own flour).
Ingredients
- 1 cup raw-milk cream
- 1/2 tsp pure vanilla extract
- 2 tbsp pure organic maple syrup
Instructions
- In a medium bowl, add one cup of raw cream.
- Using a hand mixer on high speed, whip cream until very thick (almost stiff).
- Add vanilla extract and maple syrup. Continue to beat until cream begins to show peaks. (Do not overmix or you'll end up with clotted cream.)
- This creamy-delicious topping is the perfect accompaniment to cakes, cupcakes, pies, fruit desserts and waffles.
Have you tried this recipe with frozen cherries? and if so, does it work? Or does it add too much moisture? Thinking about whipping these up but only have cherries in the freezer.
Hi, Wendy. It should work just fine as long as you completely thaw the frozen cherries first and only add the cherries to the batter (do not add the liquid). I place frozen fruit in a strainer over a bowl and allow the fruit to thaw completely in the strainer. It makes it easier to then placed the strained, thawed fruit into batters, such as this one. 🙂 Blessings, Kelly