A buckle cake is a type of cake made in a single layer with berries added to the batter. It is usually made with blueberries. The topping is similar to a streusel, which gives it a buckled or crumpled appearance. Cherry Almond Buckle is a version of Buckle Cake that uses cherries and almonds instead of blueberries.
The cake is made up of a soft cream cake with butter on top, sweet cherries on top, and crushed brown sugar almonds on top. This simple but delectable cake is ideal for dessert or family gatherings. Are you ready to try a thorough recipe for Cherry Almond Buckle Cake?
1 and 1/3 cups (166g) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon almond extract
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (120ml) full-fat sour cream, at room temperature
3/4 cup (150g) granulated sugar
1/4 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
1 and 1/2 cups (335g) halved or quartered fresh cherries
1/4 cup (31g) all-purpose flour
2 Tablespoons (30g) unsalted butter, melted
1/4 cup (22g) sliced almonds
1/4 teaspoon ground cinnamon
1/4 cup (50g) packed light or dark brown sugar
MAKE THE CAKE:
Step 1: Preheat the oven to 350 degrees F (177 degrees C), and spray a 9-inch diameter cake pan or an 8-inch square mold with non-stick spray all over.
Step 2: Combine flour, baking powder, and salt in a mixing basin, stir well, and strain through a sieve to obtain a fine powder.
Step 3: Place the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment and beat on high for about 2 minutes, or until the mixture is smooth and well combined (You can scr̾a̾p̾e ̾ the sides and bottom of the bowl with a flat spatula if necessary).
Step 4: Reduce the mixer to medium-high and whisk in eggs, sour cream, vanilla extract, and almond extract until well blended; mixture will slightly thicken.
Step 5: Reduce the speed of the electric mixer to low and gradually add the dry flour mixture from step 2 to the wet mixture from step 4, beating until smooth and thoroughly combined; the dough will be extremely thick.
Step 6: Fold the dough gently with a spatula after adding the cherries to the flour mixture in step 5, but be cautious not to overmix to produce a complete cake batter.
Step 7: Gently put the dough mixture from step 6 into the cake shape that had been previously prepared and set aside.
Step 1: Combine flour, brown sugar, and cinnamon in a mixing bowl; toss to combine, then add melted butter and stir until crumbs form (be careful not to mix thoroughly or the mixture will turn into a paste).
Step 2: Evenly sprinkle the crumbs and sliced almonds over the cake batter in the previous mold, and bake for 36 to 42 minutes, or until a toothpick inserted in the center comes out clean (pay attention when baking). If the outside of the cake appears to be cooking too rapidly, cover it lightly with aluminum foil).
Step 3: Take the cake out of the oven and let it cool on a wire rack for at least 15 minutes before using.
The cake can be stored in the refrigerator for up to 5 days if covered. If you wish to keep the cake for a longer period of time, freeze it for up to three months and then defrost it at room temperature before serving.
Sour cream: The key ingredient in this battery is full fat sour cream. I do not recommend mixing sour cream with liquid; but, if you don’t have sour cream, full fat yogurt can be used.
Fresh cherries are ideal for this dish, but if you can’t find any, dried cherries, sour cherries, or frozen cherries can be substituted. If you don’t want to use cherries, you can use blueberries in their place.