Autumn Apple Buckle
- ACTIVE: 30 MIN
- TOTAL TIME: 3 HR
- SERVINGS: 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.
- 1 1/2 cups all-purpose flour
- 3/4 cup dark brown sugar
- 1 teaspoon cinnamon
- 3/4 teaspoon finely grated lemon zest
- Pinch of salt
- 1 stick (4 ounces) plus 1 tablespoon unsalted butter, softened
- 1/2 cup coarsely chopped walnuts
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 1/2 sticks (6 ounces) unsalted butter, softened
- 1/2 cup sugar
- 1/4 cup honey
- 1 teaspoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup half-and-half
- 2 pounds Granny Smith apples—peeled, cored and cut into 1/2-inch dice
- Sweetened sour cream, for serving
- Preheat the oven to 350°. Butter and flour a 10-inch springform pan.
- 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.
- 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.
- 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.
Rich late harvest-style wines with hints of fruit, honeysuckle and toasted nuts, as well as a delicate sweetness, echo the flavors in many autumn fruitandnut desserts. Look for a Moscato d'Andrea.