This buckle cake is studded with sweet summer cherries and the nutty undertones of dark rye flour, then it’s topped with thick crumbles of brown sugar walnut streusel.
Prep Time:20 minutes
Cook Time:65 minutes
Total Time:1 hour 25 minutes
4 tbsp cold unsalted butter, cubed
1/4 cup brown sugar
1/4 tsp fine salt
1/4 cup all-purpose flour
1/2 cup chopped toasted walnuts
cherry rye buckle cake
1 cup all-purpose flour
1/2 cup dark rye flour
1 1/2 tsp baking powder
3/4 tsp fine salt
6 tbsp unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 tsp vanilla extract
3 cups cherries, pitted and halved
2 tsp lemon juice
In a small bowl, combine butter, sugar, salt and flour and blend with your fingers until combined. Mix in nuts. Cover and chill while you make the cake batter.
cranberry rye buckle cake
Preheat oven to 350°F. Butter a 9-inch cake or springform pan, line the bottom with parchment paper and set aside.
In a small bowl, whisk to combine all-purpose flour, rye flour, baking powder and salt.
In a large bowl, combine butter and sugar and cream with a handheld mixer until light and fluffy, 3- 5 minutes. Beat in egg, buttermilk and vanilla extract until combined (mixture may look curdled, that’s fine). Add dry ingredients and mix until just combined.
Pour batter into prepared pan and arrange the cherries in an even layer on the surface, cut side down. Sprinkle cherries with lemon juice then crumble the walnut streusel on top.
Bake for 10 minutes, then reduce heat to 325°F and continue to bake for a total of 55-65 minutes, or until the top is golden brown and a toothpick inserted into the cake (not a cherry!) comes out clean.
Set aside to cool completely. Run a knife around the edge of the springform pan, then release sides and carefully remove cake. Enjoy!
Cake will keep at room temperature, covered, for up to 3 days.