Cherry-Almond Buckle

 

How was your 4th of July weekend? Mine was pretttty goooood. We rendezvoused with a boatload of family/friends in Reno, then Tahoe, then Reno again. Casper got to meet all of my cousins, and play with a bunch of our friends babies, and hang with his uncles  and cousins and grandparents and aunt. There was sun, sand, a ton of rain, mountains, lake stuff, desert views, hot dogs, chorizo, a super good chai and breakfast calzone from Coffeebar in Reno, and fireworks on the lake. BOOM! We are home now and I wanna talk about this cake because it has cherries and we like cake around here, right? This is actually a buckle and, from what I understand (thanks Internet), it's a yellow cake with fruit mixed in or on top and the cake batter buckles around the fruit or the cake buckles in the center from the weight of the fruit. Basically, it's a fruitcake of the non-scary holiday-time variety. It's a fruitcake for summer and it's wonderful. This buckle combines my current crush--cherries--with another favorite--almonds--plus a good dose of browned butter because, why not? The flavors are reminiscent of this smoothie--but buttery and less healthful because, cake, obvs. The cake is sturdy yet tender, fragrant from the browned butter and almond extract (a totally winning combo, I think), with lots of juicy-just-sunken cherries, and a nice crisp texture on top from almonds and a sprinkling of sugar. The cake itself reminds me of this Rhubarb Crumb number, sans crumbs with a little easier execution and smaller pan size. It's a casual cake perfect for casual summertime vibes.  
Cherry-Almond Buckle
 
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I made this recipe twice in one week, first cherries with sliced almonds and second with a combination of peaches and blueberries (bloobs!) with chopped almonds. Both buckles were delish, but I definitely preferred the texture of the sliced almonds on top over the chopped. Another note, this cake can be made in a regular mixing bowl with a wooden spoon or rubber spatula–no mixer or beaters necessary!
Author:
Serves: 1, 8x8 inch cake
Ingredients
  • 1 stick (4 ounces) unsalted butter, browned
  • ¾ cup plus 2 tablespoons granulated sugar, divided
  • 2 large eggs
  • ½ cup plain greek yogurt
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 4 cups pitted cherries
  • ½ cup sliced almonds
Instructions
  1. Brown the butter in a saucepan over medium heat, stirring occasionally until the solids in the butter become deep brown and has a nutty fragrance. Remove from the heat and set aside to cool.
  2. Preheat the oven to 350ºF. Spray an 8×8 inch baking pan and line with parchment, leaving an overhang on opposite sides and secure (I use binder clips for this task). Spray the parchment with cooking spray and set aside.
  3. In a large bowl, mix to browned butter and ¾ cup sugar to combine. Beat in the eggs, one at a time, until thoroughly combined. Mix in the yogurt and extracts.
  4. In another bowl, stir together the flour, baking powder, and salt. Fold this into the butter and sugar mixture until just combined and there are no longer any streaks of flour throughout the batter. Spread the batter into the prepared pan and top with the pitted cherries, there will be a lot of cherries to batter, press down in spots as needed. Scatter the almonds over the top and sprinkle the remaining 2 tablespoons of sugar over the top. Bake in the center of the oven for 50-55 minutes or until a toothpick inserted into the center of the cake (make sure to test in a batter spot and not a cherry spot) comes out clean. Remove from the oven and cool at least 15 minutes before removing from the pan and slicing. Leftover cake keeps well wrapped in the refrigerator for a few days. Bring to room temperature before serving.

 

 

 

 

 

 

 

 

 

Recently at Betty’s: Lemon Cheesecake Swirl Blondies

Lemon Cheesecake Swirl Blondies

Guys, it’s FRIDAY! Which means it’s basically the weekend. Do you have plans? Our plans involve prepping our yard for a patio that we’re going to put in so we can lounge out there all summer in the sunshine whilst drinking dranks and trying to keep Casper from putting gross backyard crud in his mouth. I’m not looking forward to all of this manual labor, but I am looking forward to having a proper place to set up a table and some chairs and getting our lounge on. So, I’ll be reminding myself of this often all this weekend and all subsequent weekends it takes us to accomplish this task. BLERGH.

Anyway, I want to let you know about these Lemon Cheesecake Swirl Blondies I made over on Betty Crocker this week. There’s not much to say except that they are SUPER easy, crowd-pleasing, tangy, sweet, creamy, chewy, and LEMON CHEESECAKE SWIRLED. So, click on over if you’re into that sort of thang and have the most perfect of spring weekends, okay?

Brown Butter Cinnamon Banana Bread with Brown Butter Honey Drizzle

I love banana bread a lot of ways–nuts, chocolate chips, peanut butter, spices, fruit, plain? SURE! But, my favorite banana bread iteration probably involves streusel because I cannot resist a crumbly, sugary, buttery topping. I just can’t.

This version involves lots of cinnamon and everyone’s favorite darling–brown butter. It’s sweetly spiced with a crumbly topping and toffee-like notes from the browned butter. And, I went even further, I gilded the banana (that’s the saying, right?) and added a super simple brown butter + honey drizzle. It takes this bread over the top and makes it something extra special…I mean, what’s more special than a triple-brown-butter (streusel! batter! drizzle!) situation?

[recipe]

Print Recipe

Brown Butter Cinnamon Banana Bread with Brown Butter Honey Drizzle

Adapted from Betty Crocker

Makes 1 loaf

Topping:

3 tablespoons flour

3 tablespoons sugar

1 teaspoon cinnamon

dash of salt

2 tablespoons browned butter

Batter:

3 very ripe bananas

6 tablespoons browned butter

1 cup sugar

1 egg

2 teaspoons vanilla extract

1/4 cup greek yogurt

1/4 cup milk

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 teaspoons cinnamon

Preheat the oven to 350ºF and spray a 9×5 inch loaf pan with cooking spray.

Brown the butter for the topping and batter in a skillet by melting 1 stick of butter (8 tablespoons) over medium heat until the butter foams. As the foam subsides, continue heating, stirring occasionally until the milk solids become deep brown and the butter smells like toffee. Remove from the heat and scrape into a heatproof dish to cool.

In a small bowl stir together the topping ingredients, including 2 tablespoons of the browned butter.

In a bowl, mash the bananas and whisk in the remaining 6 tablespoons browned butter, sugar, egg, vanilla, greek yogurt, and milk. In a seperate bowl, whisk together the flour, baking powder, salt, and cinnamon. Add the banana mixture to the flour mixture and fold until just combined. Scrape the batter into the prepared pan and sprinkle evenly with the topping mixture. Bake in the center of the oven for about 1 hour or until a toothpick inserted in the center comes out clean. Cool for at least 15 minutes before serving.

Brown Butter Honey Drizzle

This drizzle is totally optional, but pushes this bread over the top.

Brown 2 tablespoons of brown butter in a skillet (go ahead and brown 2 additional tablespoons with the 8 mentioned above, 10 tablespoons total). Stir the 2 tablespoons of brown butter with 4 tablespoons of honey, warm in a skillet if it doesn’t seem to be coming together. Drizzle over the whole loaf of bread or on each slice as you serve it.

[/recipe]