Grease a 10-inch springform pan, then line the bottom with a round of parchment paper and grease again. Preheat oven to 350°F (177°C).
Cook apples: Peel, slice, and core apples, then cut into ¼-inch slices. Heat large skillet on stovetop over moderate heat then, add butter and melt. Add apples and toss in butter, cooking until softened, about 2 minutes. Sprinkle with sugar, ginger or cinnamon and lemon and cook until sugar melts and apples are bubbling. Remove from heat and cool.
Prepare streusel topping: Place all of the ingredients for the streusel, except the pecans, into a small bowl and rub together gently by hand. Add pecans and rub together gently. Set aside.
Prepare cake batter: Whisk flour together with baking powder and salt and set aside. Place butter and sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed until light and fluffy. Scrape down the bowl. With the mixer running on low, add the eggs one at time followed by the vanilla. Add the dry mix in three additions, beginning and ending with the flour mixture and alternating with the milk. Remove bowl from stand mixer and gently fold in cooled apple mixture.
Pour batter into prepared pan, then sprinkle with crumb topping. Transfer to oven and bake for 45 - 50 minutes, until buckle is a rich golden colour and a cake tester or toothpick inserted into the centre comes out clean.
Remove from oven and cool on wire rack. Serve warm or at room temperature with a dusting of icing sugar and a dollop of whipped cream topped with a sprinkle of ground cinnamon, if desired.
Apple Buckle With Streusel Topping
Ingredients
For the apples:
4 Honeycrisp apples
1 tablespoon butter
¼ cup granulated sugar
¼ teaspoon ground ginger or cinnamon
1 teaspoon lemon juice
For the streusel topping:
4 tablespoons butter
½ cup dark brown sugar
½ cup unbleached all-purpose flour
¼ cup rolled oats
½ cup chopped pecans
1 teaspoon ground cinnamon
½ teaspoon kosher salt
pinch of nutmeg
For the cake:
4 tablespoons butter
¾ cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup whole milk
2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
To serve:
icing sugar
whipped cream
ground cinnamon
Directions
Grease a 10-inch springform pan, then line the bottom with a round of parchment paper and grease again. Preheat oven to 350°F (177°C).
Cook apples: Peel, slice, and core apples, then cut into ¼-inch slices. Heat large skillet on stovetop over moderate heat then, add butter and melt. Add apples and toss in butter, cooking until softened, about 2 minutes. Sprinkle with sugar, ginger or cinnamon and lemon and cook until sugar melts and apples are bubbling. Remove from heat and cool.
Prepare streusel topping: Place all of the ingredients for the streusel, except the pecans, into a small bowl and rub together gently by hand. Add pecans and rub together gently. Set aside.
Prepare cake batter: Whisk flour together with baking powder and salt and set aside. Place butter and sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed until light and fluffy. Scrape down the bowl. With the mixer running on low, add the eggs one at time followed by the vanilla. Add the dry mix in three additions, beginning and ending with the flour mixture and alternating with the milk. Remove bowl from stand mixer and gently fold in cooled apple mixture.
Pour batter into prepared pan, then sprinkle with crumb topping. Transfer to oven and bake for 45 - 50 minutes, until buckle is a rich golden colour and a cake tester or toothpick inserted into the centre comes out clean.
Remove from oven and cool on wire rack. Serve warm or at room temperature with a dusting of icing sugar and a dollop of whipped cream topped with a sprinkle of ground cinnamon, if desired.
Apple Buckle With Streusel Topping
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A soft vanilla cake ribboned with Honeycrisp apples, baked until the top buckles under the weight of a pecan and brown sugar topping…
This APPLE BUCKLE WITH STREUSEL TOPPING is perfect for weekends and any day in between!
In a way, it’s one of those recipes that checks off all the boxes:
It’s relatively easy to make with only five simple steps.
Made with Honeycrisp Apples, it has a sweet, memorable fruit flavour profile.
It features a spiced brown sugar, rolled oat and pecan streusel topping that pairs perfectly with the apples.
The yield on the recipe is 12 portions, making it perfect for crowds.
So in case you missed it, we’re talking Honeycrisp apples + vanilla cake + streusel topping = one yummy and easy dessert!
We know you’ll love this stellar dessert recipe as much as we do, so we suggest you PIN it to a favourite Pinterest dessert or cake board. Make sure to also SHARE the recipe with friends by posting it your socials like Instagram and Facebook, tagging it with #weekendatthecottage so we can see your finished baked apple buckle. Thanks!
Time to make APPLE BUCKLE WITH STREUSEL TOPPING:
Fingers crossed you already have most of these ingredients on hand.
INGREDIENTS
Every single ingredient used in this recipe is available at your local grocery store, but you probably already have many of the dry ingredients in your pantry. If that’s the case, all you might need are eggs, milk, butter, apples and a lemon. Seriously, making this delicious homemade cake recipe couldn’t be easier, which was our plan from the outset.
Distinctive crisp texture, aromatic, juicy and a slightly acidic, sweet taste – yummy apple!
HONEYCRISP APPLES
If you’re here because you love apples, then you’ve come to the right place. We love apples too. Make sure to check out some of our other recipes that put them to good use like OMA’S APPLE CAKE, this fluffy PUFFED APPLE PANCAKE, our CRUNCHY APPLE SALAD, and a perennial favourite, MOM’S APPLE PIE with CHEDDAR CHEESE CRUST, no less! Click the links to head down our apple recipe rabbit hole!
These apples are perfect for this recipe as they get soft but not mushy.
For this recipe, we used Honeycrisp apples, and although we usually enjoy them fresh, they perform really well baked in this cake. Known for their crisp texture, heady aroma and sweetness, the apples first get sautéed in butter along with sugar, spice and a squeeze of lemon. The result is slightly softened slices with a rich flavouring. Look for Ontario Honeycrisp apples at your local grocer, they’re the best by far!
Select the spice profile most pleasing to your palette.
SPICES
The sample buckle recipe puts three fragrant ground spices to good use; cinnamon, ginger and nutmeg. In the VIDEO attached to this recipe you’ll notice I also add the ground ginger to the apples as they cook in the bubbling, melted butter. The ingredients allow for a substitution of cinnamon if you’d rather. Feel free to make this recipe your own and adjust the spices to taste.
Links below if you need to add a springform pan to your collection.
CAKE BATTER
The cake batter for this recipe is pretty standard, where we cream butter and sugar then add eggs, vanilla, whole milk and a simple dry mix. Although you can make the batter using an hand mixer, try it first using a stand mixer, if you have one. The stand mixer is especially helpful when you go back and forth adding the milk and dry mix bit by bit. We’ve listed both mixers down below if you’d like to purchase one.
This crumb topping is sweet, spicy, buttery and nutty.
STREUSEL TOPPING
The crumb topping that gets sprinkled onto the cake right before we send it off to bake is dreamy. Rubbing the butter, brown sugar, rolled oats and dry mix together is easy and it reminded me of making a PIE DOUGH. One thing to note; don’t add the pecans to the topping mix until the very end. They’re too soft in texture and will disintegrate if rubbed in early with the other ingredients.
The streusel topping melts and browns and the cake baes.
SPRINGFORM PAN
Using a 10-inch springform pan for this cake recipe is the only way to go. And to think I actually thought to make it in a standard circular pan? I would have been digging the pieces out of the baking dish and the presentation would have suffered. One thing to note, make sure to follow our lead and grease the springform pan before adding the round of parchment. Then grease the parchment paper too. The cake will then slide off the base of the pan without incident, allowing for a flawless transfer to your serving plate. I love when things work perfectly!
This wonderful confection will serve 12 guests!
BAKED
I say it a lot; “Every oven is different.” For best results, bake your apple buckle in a 350°F oven for 45 minutes, then insert a cake tester. When it comes away clean, and when the crumb topping is fragrant and golden in colour, your cake is done. Remove it from the oven and leave it to cool on a wire rack for at least 30 minutes before serving.
Serving the cake “as is” is a nice way to enjoy it.
SERVE
You should feel confident serving wedges of apple buckle as is. The finished cake has that perfect mix of a light vanilla flavoured cake studded with the softened spiced Honeycrisp apples and an almost crunchy, nutty crumble topping. Simply cut, serve and get ready for lots of compliments.
Serve the buckle fancy with a dusting of icing sugar and a dollop of whipped cream on the side.
SIMPLE TO AMAZING!
Although we just said you can simply cut and serve this buckle, we’re also thinking you might want to dress it up for fancy meals or special occasions. This is easily accomplished by sprinkling the top with icing sugar and then serving each piece with a dollop of whipped cream complete with a sprinkle of cinnamon. It doesn’t take much to take this dessert from simple to amazing!
It’s the perfect dessert, any day!
This APPLE BUCKLE WITH STREUSEL TOPPING is really something!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the apples:
4 Honeycrisp apples
1 tablespoon butter
¼ cup granulated sugar
¼ teaspoon ground ginger or cinnamon
1 teaspoon lemon juice
For the streusel topping:
4 tablespoons butter
½ cup dark brown sugar
½ cup unbleached all-purpose flour
¼ cup rolled oats
½ cup chopped pecans
1 teaspoon ground cinnamon
½ teaspoon kosher salt
pinch of nutmeg
For the cake:
4 tablespoons butter
¾ cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup whole milk
2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
To serve:
icing sugar
whipped cream
ground cinnamon
Directions
Grease a 10-inch springform pan, then line the bottom with a round of parchment paper and grease again. Preheat oven to 350°F (177°C).
Cook apples: Peel, slice, and core apples, then cut into ¼-inch slices. Heat large skillet on stovetop over moderate heat then, add butter and melt. Add apples and toss in butter, cooking until softened, about 2 minutes. Sprinkle with sugar, ginger or cinnamon and lemon and cook until sugar melts and apples are bubbling. Remove from heat and cool.
Prepare streusel topping: Place all of the ingredients for the streusel, except the pecans, into a small bowl and rub together gently by hand. Add pecans and rub together gently. Set aside.
Prepare cake batter: Whisk flour together with baking powder and salt and set aside. Place butter and sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed until light and fluffy. Scrape down the bowl. With the mixer running on low, add the eggs one at time followed by the vanilla. Add the dry mix in three additions, beginning and ending with the flour mixture and alternating with the milk. Remove bowl from stand mixer and gently fold in cooled apple mixture.
Pour batter into prepared pan, then sprinkle with crumb topping. Transfer to oven and bake for 45 - 50 minutes, until buckle is a rich golden colour and a cake tester or toothpick inserted into the centre comes out clean.
Remove from oven and cool on wire rack. Serve warm or at room temperature with a dusting of icing sugar and a dollop of whipped cream topped with a sprinkle of ground cinnamon, if desired.
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