Cherry Buckle Cake (Perfect Summer Dessert)

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Cherry Buckle is seriously an amazing summer dessert. Not just because of the wonderful taste, but because you’ll get to use fresh summer fruits, like these sweet cherries. 

Ingredients //

• 1 stick butter room temperature
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 2 3/4 cups fruit (or 1 pint)

Instructions //

How gorgeous are these cherries? When I saw them at the farm stand I knew that I had to make something delicious with them.

Step 1:

Pit these little babies. I use a cherry pitter. Which is also very handy to pit olives. I got mine at Williams-Sonoma. I did not see this exact one on their site, but it is the same idea. Here are some others.

Step 2:

On to the batter. Cream together butter and sugar until very light and fluffy. About 3 minutes.

Step 3:

Add the eggs one at a time until well mixed.

Step 4:

Add the remaining ingredients until just combined.

Step 5:

Add the cherries to a buttered, 2 quart baking dish.

Step 6:

Cover the cherries with the batter.

Step 7:

Bake at 350 degrees for 45 to 50 minutes.

Step 8:

It will come out all beautiful and golden brown. Let it cool for about 15-20 minutes before serving.

Step 9:

Serve with a dusting of powdered sugar. Or my favorite way, with a scoop of vanilla ice cream.

Tips & Tricks //

• If baking from frozen, add about 10 to 15 minutes extra cooking time.
• Enjoy the best that the fruit stand has to offer and make about 10 different kinds of this buckle. You will be a popular person with whomever you make it for.

Why the Cherry Buckle Is The Perfect Summer Dessert //

When the summer fruit starts arriving at the fruit stand I cannot help myself, I have to make a buckle. I love this simple and rustic dessert. It is a great recipe to have in your arsenal because you can use any kind of fruit that you happen to have around, I always have the ingredients in my pantry and it freezes like a dream. When I make one, I usually make another to keep in the freezer for another night. I buy a few foil pans and wrap them well and they keep for a few months. Blueberries, raspberries, peaches, apricots, nectarines, all are delicious in the buckle.

Why is it Called a Buckle?

I don’t really know. I looked it up and the difference between cobbler, buckle, betty, and grunt are sort of unclear. Buckles usually have a cake-like layer. Some have a crumb topping and in this case, not. Although, it did give me an idea to add a crumb topping like the one that I used for my Meyer Lemon Crumb Cake recipe. How delicious would that be? I topped this buckle with my brown sugar ice cream. A scoop of vanilla ice cream or some fresh whipped cream would be heavenly on this also.

I should also mention that this make a delicious breakfast. Not that I would know, of course.

Cherry Buckle

bakedbree

Cherry Buckle – I used cherries, but you can use any fruit you like. Blueberries and raspberries are my favorite. I make this about 16 times a summer.

4.34 from 3 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Additional Time 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Course desserts

Cuisine baking

Calories 422 kcal

Ingredients

  

• 1 stick butter room temperature
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 2 3/4 cups fruit or 1 pint

Instructions

 

• Pit these little babies. I use a cherry pitter. Which is also very handy to pit olives. I got mine at Williams-Sonoma. I did not see this exact one on their site, but it is the same idea. Here are some others.
• On to the batter. Cream together butter and sugar until very light and fluffy. About 3 minutes.
• Add the eggs one at a time until well mixed.
• Add the remaining ingredients until just combined.
• Add the cherries to a buttered, 2 quart baking dish.
• Cover the cherries with the batter.
• Bake at 350 degrees for 45 to 50 minutes.
• It will come out all beautiful and golden brown. Let it cool for about 15-20 minutes before serving.
• Serve with a dusting of powdered sugar. Or my favorite way, with a scoop of vanilla ice cream.

Nutrition

Serving: 1gCalories: 422kcalCarbohydrates: 61gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 6gTrans Fat: 1gCholesterol: 133mgSodium: 375mgFiber: 2gSugar: 41g

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