APPLE-BLUEBERRY BUCKLE
This blueberry buckle recipe comes from my grandmother, but we added the apples and it makes this dessert absolutely amazing!
Provided by eric1388
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 15
Number Of Ingredients 17
Steps:
- Place apples in a large bowl and toss with 3/4 cup sugar, 2 tablespoons cinnamon, nutmeg, and lemon juice. Cover the bowl and place in refrigerator.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Beat softened butter and 3/4 cup white sugar together in a large bowl until creamy; beat in egg.
- Mix 2 cups flour, baking powder, and salt together in a small bowl. Stir flour mixture into butter mixture, alternating with milk, until fully incorporated. Fold in blueberries.
- Arrange apples in a single layer in the bottom of the prepared baking dish. Pour blueberry batter over apples.
- Mix 2/3 cup sugar, 1/2 cup flour, and 1 teaspoon cinnamon together in a bowl; cut in cold butter until mixture is crumbly. Sprinkle crumb topping over batter.
- Bake in the preheated oven until a toothpick inserted in the center of the buckle comes out clean, 40 to 45 minutes. Cool on a wire rack.
Nutrition Facts : Calories 294 calories, Carbohydrate 54.6 g, Cholesterol 32 mg, Fat 8 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 163.8 mg, Sugar 35.8 g
CARAMEL-APPLE SKILLET BUCKLE
My grandma made a version of this for me when I was a little girl-and fresh apples from a tree in her backyard added an extra-special touch. I've adapted her recipe because I love the combination of apple, pecans and caramel. -Emily Hobbs, Springfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, cinnamon, ginger and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into a greased 12-in. cast-iron or other ovenproof skillet., For topping, in a small bowl, mix brown sugar and flour; cut in butter until crumbly. Stir in pecans and oats; sprinkle over batter. Top with apples. Bake until apples are golden brown, 60-70 minutes. Cool in pan on a wire rack., In a microwave, melt caramels with buttermilk; stir until smooth. Drizzle over cake. Let stand until set. Serve with toppings as desired.
Nutrition Facts : Calories 462 calories, Fat 19g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 354mg sodium, Carbohydrate 68g carbohydrate (42g sugars, Fiber 3g fiber), Protein 7g protein.
AUTUMN APPLE BUCKLE
Buckles, simple streusel-topped cakes studded with fruit, are traditionally made with summer berries. Substitute tart apples, for a denser, more coffee-cake-like dessert.
Provided by Annacia
Categories Dessert
Time 31m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 350°. Butter and flour a 10-inch springform pan.
- MAKE THE CRUMB TOPPING:.
- 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.
- MAKE THE BATTER:.
- 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 whipped cream.
- MAKE AHEAD:.
- The buckle can be refrigerated for up to 2 days. Bring to room temperature before serving.
APPLE CRUMBLE COFFEE CAKE
Finally, after all these years, I've come up with a solution for people who can't decide whether to make an apple crumble or coffee cake. This features the best things about both of those recipes. It's like baking a crumb-topped coffee cake on top of another coffee cake!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
- Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
- Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
- Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
- Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
- Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
- Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.
Nutrition Facts : Calories 630.9 calories, Carbohydrate 76 g, Cholesterol 95 mg, Fat 34.1 g, Fiber 3.3 g, Protein 9.6 g, SaturatedFat 13.1 g, Sodium 434.9 mg, Sugar 48.1 g
More about "apple buckle cake food"
AUTUMN APPLE BUCKLE RECIPE - JAN BIRNBAUM
From foodandwine.com
Author Jan BirnbaumTotal Time 3 hrsCategory Dessert
- 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.
APPLE BUCKLE - EASY APPLE RECIPE FROM PLATTER TALK
From plattertalk.com
5/5 (5)Total Time 2 hrs 45 minsCategory DessertCalories 546 per serving
- Use a food processor to pulse the dry streusel ingredients along with the lemon zest. Add the butter and process until the streusel has a moist, sandy consistency. Add the walnuts if desired and pulse one or two more times. Set the mixture aside for later.
- Use a medium-size mixing bowl and add the flour, baking powder, ginger, and salt. Stir it all together. In a separate large mixing bowl, cream the butter with an electric mixer. Then, add the sugar and beat it with the butter until light and fluffy, about 3 minutes. Mix in the honey, lemon zest, vanilla and eggs and beat until smooth. Fold in the dry flour mixture in alternating batches, while gradually adding the half and half. Fold in the apple chunks.
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