Buttermilk Apple Buckle
In this apple buckle recipe, the spiced apples settle down into the cake batter during cooking, while most of the pecan crumble mixture stays on top.
By Yankee Magazine|Sep 26 2012|
By definition, a buckle is a cake studded with fruit and capped with a crumble topping. In this one, the spiced apples settle down into the cake batter during cooking, while most of the pecan crumble mixture stays on top. Buttermilk lends extra tenderness and a delicate tang to the cake.
Note: If you don’t have buttermilk on hand, you can substitute clabbered milk: Add 1 tablespoon of lemon juice or white wine vinegar to 1 cup of whole or 2% milk and let stand for 10 minutes before using.
Yield:
10 servingsIngredients
2 large firm-tart apples such as Granny Smith or Northern Spy (about 1 pound total), peeled, cored, and cut into 1/2-inch-thick slices
1/4 teaspoon plus 1 teaspoon ground cinnamon
1 tablespoon granulated sugar
1/2 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
1/2 cup finely chopped pecans
3 tablespoons cold salted butter, cut into small cubes, plus more for greasing pan
Instructions
Preheat the oven to 350°, and set a rack to the middle position. Grease a baking pan. In a medium bowl, toss the apple slices with the 1/4 teaspoon cinnamon and 1 tablespoon sugar. Set aside at room temperature.
Meanwhile, in a small bowl, toss the remaining 1 teaspoon cinnamon with the brown sugar, flour, nutmeg, and pecans. Scatter the cold butter over all and use a pastry cutter or fork to work it in until the mixture looks like wet sand and the largest pieces are pea-sized. Refrigerate until ready to use.
What size pan should I use?