© Anna Williams
Active Time
30 MIN
Total Time
3 HR
Yield
Serves : 10 to 12

Buckles, simple streusel-topped cakes studded with fruit, are traditionally made with summer berries. For his autumn version, Jan Birnbaum substitutes tart apples, for a denser, more coffee-cake-like dessert. Plus: More Dessert Recipes and Tips

How to Make It

Step 1    

Preheat the oven to 350°. Butter and flour a 10-inch springform pan.

Step 2    

In a food processor, pulse the flour with the brown sugar, cinnamon, lemon zest and salt. Add the butter and process until the mixture resembles moist sand. Add the walnuts and pulse 3 times. Transfer the mixture to a bowl and press into large crumbs.

Step 3    

In a medium bowl, whisk the flour with the baking powder, ginger and salt. In a large bowl, using a handheld electric mixer, beat the butter until creamy. Add the sugar and beat until light and fluffy, about 3 minutes. Beat in the honey. Add the lemon zest, vanilla and eggs and beat until smooth. Add the dry ingredients in 2 batches, alternating with the half-and-half and beat at low speed until smooth. Fold in the apples.

Step 4    

Scrape the batter into the prepared pan and smooth the top. Sprinkle with the crumb topping. Bake the buckle in the center of the oven for 1 hour and 15 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean. Let cool for at least 1 hour before unhinging the springform and removing the ring. Cut the buckle into wedges and serve with sweetened sour cream.

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