You have to try our old-fashioned Cherry Buckle recipe, so soft and sweet!
Cherry Buckle Batter
- 1 and 1/3 cups - all-purpose flour
- 1 teaspoon - baking powder
- 1/4 teaspoon - salt
- 1/2 cup - butter, softened
- 3/4 cup - granulated sugar
- 2 large - eggs, at room temperature
- 1/2 cup - full-fat sour cream, at room temperature
- 1 teaspoon - pure vanilla extract
- 3/4 teaspoon - almond extract
- 1 and 1/2 cups - halved or quartered fresh cherries
Cherry Buckle Crumb Topping
- 1/4 cup - all-purpose flour
- 1/2 cup - packed light or dark brown sugar
- 1/4 teaspoon - ground cinnamon
- 2 tablespoons - butter, melted
6 to 8
6 to 8
- FOR THE BATTER: Preheat the oven to 350°F Grease a 9-inch deep dish pie dish, a 9-inch springform pan, or an 8-inch square baking pan.
- Whisk the flour, baking powder, and salt together. Set aside.
- In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes.
- Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- Add the eggs, sour cream, vanilla extract, and almond extract.
- Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed.
- With the mixer on low speed, mix in the dry ingredients until smooth. Do not overmix. The batter will be thick.
- Carefully fold in the cherries and do not overmix. The batter will likely have streaks of pink; that’s ok.
- Spoon and spread into prepared pan. Set aside.
- FOR THE CRUMB TOPPING: With a fork, mix the flour, brown sugar, and cinnamon together.
- Stir in the melted butter until crumbs form. Do not overmix because the mixture will turn into a paste. Keep it crumbly.
- Sprinkle the crumb mixture and sliced almonds evenly on top of batter.
- Bake for 36-42 minutes. Baking times vary, so keep an eye on yours. The buckle is done when a toothpick inserted in the center comes out clean. If you find the top of the buckle is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove from the oven and set it on a wire rack.
- Cool for at least 15 minutes before slicing.
- Cover leftover dessert tightly and store in the refrigerator for up to 5 days. Because of the fresh fruit, this dessert tastes best within the first couple days. Enjoy!