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Cherry Almond Buckle Recipe
|For the crumble topping|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Amaretti cookies||3⁄4 Cup (12 tbs), crushed|
|Unsalted butter||1⁄2 Cup (8 tbs), softened (1 Stick)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||3⁄4 Cup (12 tbs) (1 1/2 Sticks)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Table salt||1⁄2 Teaspoon|
|Baking powder||1⁄4 Teaspoon|
|Pitted dark sweet cherries||3 Cup (48 tbs)|
|Whipped cream||1⁄4 Cup (4 tbs)|
Calories 955 Calories from Fat 427
% Daily Value*
Total Fat 51 g78%
Saturated Fat 27.5 g137.3%
Trans Fat 0 g
Cholesterol 220.3 mg
Sodium 240.4 mg10%
Total Carbohydrates 113 g37.6%
Dietary Fiber 5.1 g20.3%
Sugars 73.4 g
Protein 13 g25.2%
Vitamin A 26.2% Vitamin C 2.5%
Calcium 16.8% Iron 17.6%
*Based on a 2000 Calorie diet
Coat a 2-quart baking dish with nonstick spray; set dish aside.
Combine 3/4 cup flour, amaretti crumbs, 1 stick butter, almonds, and brown sugar for the crumble topping until mixture resembles coarse crumbs.
Chill topping while making the batter.
Using an electric mixer, cream together 1 1/2 sticks butter and granulated sugar for the buckle until mixture is light and fluffy.
Beat in vanilla.
Mix 1 1/3 cups flour, salt, and baking powder in a small bowl.
Add flour mixture to creamed mixture alternately with eggs, one at a time, beating well after each addition.
Spread cake batter in prepared baking dish.
Drop cherries onto cake batter; sprinkle crumble topping evenly over fruit.
Bake until a toothpick inserted into buckle comes out clean and crumble topping is crisp and golden, about 40 minutes.
Serve warm or at room temperature with whipped cream.