Autumn Apple Buckle

Recipe by Annacia
READY IN: 31mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350°. Butter and flour a 10-inch springform pan.
  • MAKE THE CRUMB TOPPING:
  • In a food processor, pulse the flour with the brown sugar, cinnamon, lemon zest and salt.
  • Add the butter and process until the mixture resembles moist sand.
  • Add the walnuts and pulse 3 times.
  • Transfer the mixture to a bowl and press into large crumbs.
  • MAKE THE BATTER:
  • In a medium bowl, whisk the flour with the baking powder, ginger and salt.
  • In a large bowl, using a handheld electric mixer, beat the butter until creamy.
  • Add the sugar and beat until light and fluffy, about 3 minutes.
  • Beat in the honey.
  • Add the lemon zest, vanilla and eggs and beat until smooth.
  • Add the dry ingredients in 2 batches, alternating with the half-and-half and beat at low speed until smooth.
  • Fold in the apples.
  • Scrape the batter into the prepared pan and smooth the top.
  • Sprinkle with the crumb topping.
  • Bake the buckle in the center of the oven for 1 hour and 15 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean.
  • Let cool for at least 1 hour before unhinging the springform and removing the ring.
  • Cut the buckle into wedges and serve with sweetened whipped cream.
  • MAKE AHEAD:
  • The buckle can be refrigerated for up to 2 days. Bring to room temperature before serving.
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