Cherry Buckle

Whisking Wolf
by Whisking Wolf
8 servings
1 hr 35 min

Ring in cherry season with this rustic cherry buckle. It’s a juicy, fruit-filled cake topped with a buttery walnut streusel that literally buckles as it bakes.

I’m the queen of kitchen mess-ups. And this recipe got royally buggered.

Cherry crisp sounds easy enough. There are three basic steps to summery fruit success: make a batter, top with a walnut streusel and finish with fresh cherries. But my crisp went from no brainer to no bueno in 50 minutes flat.

I didn’t notice things went away until there were 10 minutes left on the clock. That meant sometime between placing the crisp in the oven and when I first peaked through the glass for a look-see, a maniac broke in my house, stole my cute dessert and swapped it out for something resembling a baked cold sore.

Scabby, crusty and sunken in spots, my cherry crisp looked like it could use some industrial strength Abreva. My crisp had herpes and it was making me so upset I was about to break out in hives. What the hell had happened? The nutty topping and the cherries had both vanished without a trace.

I kicked my oven door with my flamingo-socked foot. This wasn’t the first time a baked good had driven me to violence but this was the first time it had been so methodical. I would’ve sworn cherries were invented solely for this recipe, but now I was swearing for a different reason.

The mutant dessert caused me to misplace my sanity. I didn’t know whether it was sheer weight and gravity that caused my cherries to sink or if it was some sort of debauchery inside my oven. Regardless, the crisp was going to see the inside of my trash can the second it cooled down.

I scrolled the internet to stay calm, looking for photos of sugary foods to lift my spirits. And that’s when Martha Stewart appeared like a Pinterest angel and gave me the will to live again. There in my feed was an old fashioned recipe for a dessert that was a cross between a cakey cobbler and a crumble and it looked almost identical to mine. According to Martha, I didn’t make a mistake I made a buckle!

Now I felt fancy.

The so-called buckle could totally be salvaged with a dusting of powdered sugar and a few stemmed cherries to cover the dips and dents. I can’t believe I got so bent out of shape over something with such a simple fix. I’d like to say lesson learned, but I know that’d be a lie.

I can, however, be honest about how killer this cake tastes. Not only was it bursting with fresh cherries, but it was outrageously moist with just the right amount of crisp on top. The best part is that this cherry buckle can be served warm or at room temperature, plain or with a dollop of whipped cream or a dusting of powdered sugar. Breakfast or dessert, I’ll let you decide.

Recipe details
  • 8  servings
  • Prep time: 35 Minutes Cook time: 1 Hours Total time: 1 hr 35 min
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  • 2 cups Bing cherries stemmed, pitted and halved
  • 3 Tbsp sugar
  • 1/3 cup all-purpose flour unbleached
  • 1/4 cup granulated sugar
  • 1/4 tsp sea salt fine
  • 5 Tbsp cold butter unsalted
  • 3/4 cup chopped walnuts
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temp
  • 1 tsp vanilla pure
  • 1/2 cup sour cream room temperature
  • 1 1/3 cup all-purpose flour unbleached
  • 1 1/2 tsp baking powder fresh
  • 1/4 tsp sea salt fine

Preheat oven to 350 degrees
Grease bottom and sides of an 8 inch springform pan
Add cherries and sugar in a small bowl. Stir until cherries are evenly coated. Set aside.
Combine flour, sugar, sea salt and butter in a food processor. Pulse until crumbly and butter is reduced to pea size.
Stir in walnuts by hand. Place topping in the refrigerator to chill while batter is being prepared.
Beat softened butter and sugar for 5 minutes until pale and thickened
Add eggs one at a time, beating until combined
Add vanilla and sour cream, beat until incorporated
In a separate bowl add flour, baking powder and sea salt. Whisk until combined
Slowly add dry ingredients to wet mixture. Beat on low speed until just combined, taking care not to over-mix. Note: batter will be thick.
Spoon batter into the greased springform pan, smoothing and leveling the top with a rubber spatula
Drain cherries with a slotted spoon and discard liquid.
Place cherries on top of batter in an even distribution
Remove topping from the refrigerator and sprinkle over cherries.
Bake for approximately 50 - 60 minutes or until a tester inserted into the center of the buckle comes out clean and dry. If your oven bakes hot and you notice the topping overbrowning, cover it with aluminum foil until baking is complete
Remove cake pan from oven and place pan on a wire rack until completely cooled
If desired, garnish cooled cake with powdered sugar, stemmed cherries and flowers
Store at room temperature for 1 day or in the refrigerator up to 5 days
  • Choose bright red cherries that are plump and shiny because soft spots and brown spots are not exactly appetizing.
  • If you notice your cake overbrowning before the timer goes off cover the top with aluminum foil until baking is complete.
  • I used an 8 inch springform pan, but an 8 inch cake pan with high sides will also suffice.
Whisking Wolf
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