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!
Serves: 1, 8×8 inch cake
- 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
- 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.
- 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.
- 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.
- 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.
Michelle @ Hummingbird High
OH! So that’s what buckles are! I always thought it was another type of pie, lol.
This looks tasty — I love the combination of cherry and almond!
Nicole - Coking for Keeps
Never knew what the true definition of a buckle was, and I guess I’ve been consuming my fair share of them over the years. This is gorgeous, and of course, I love that you used fresh cherries, one of my favorite summer jewels!
Alicia@ Eco Friendly Homemaking
This cake looks amazing!!
Just found this recipe and it’s so tempting and sounds delicious! Wish I could have read this a day before on my son’s birthday, but yeah would definitely try and share my views about it! Also I’d like to share an info about a website, http://www.appetizersusa.com, where you can order appetizers and desserts in bulk for birthday parties, family get together and all other occasions where I ordered for a chocolate holiday petit fours which had 60 pieces per tray which was out of the world! Be it seafood or sandwich or desserts, you can order online in bulk in wholesale and retail as well.
Lisa @ Healthy Nibbles & Bits
Ohhh, that name kind of makes sense now, though I would never use the word “buckle”. Really, the cake’s just giving the fruits a huge hug, right?
Can I sub the greek yogurt with something else? I have all the ingredients except that? or can i use some raspberry Noosa yogurt I have?
You could definitely use noosa–it may be a bit sweeter, so you could dial back the sugar a tablespoon or 2. Alternatively, you could use sour cream or maybe even try like 1/3 cup of milk or buttermilk in place of 1/2 cup of Greek yogurt.
i actually have some sour cream so that’s perfect! thanks!
Cindy the crumble came out great! Thanks for posting such a yummy and easy recipe!
oops meant buckle! 🙂