Cherry buckle is a classic American dessert that perfectly blends tender cake with juicy cherries and a crumbly streusel topping. This delightful treat originated in the Northeast and has since become a favorite for summer gatherings and cozy family dinners. Its name comes from the way the fruit causes the cake to buckle as it bakes, creating a rustic and inviting look.
We love how simple ingredients come together to create such a flavorful and comforting dessert. Whether you’re using fresh or frozen cherries this recipe is easy to follow and yields a moist buckle with just the right balance of sweet and tart. Let’s dive into making this timeless cherry buckle that’s sure to become a staple in our dessert rotation.
Ingredients
To make our Cherry Buckle recipe perfectly, we need simple yet flavorful ingredients that highlight the fresh cherry taste and create a tender cake with a crumbly topping. Here is what we use for each component.
For the Cherry Filling
- 4 cups fresh or frozen pitted cherries (thawed if frozen)
- ½ cup granulated sugar
- 1 tablespoon cornstarch (to thicken filling)
- 1 teaspoon lemon juice (to brighten flavors)
- ½ teaspoon vanilla extract (optional for added depth)
For the Buckle Batter
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1 ½ cups | Spoon and level |
| Baking powder | 2 teaspoons | For a light fluffy texture |
| Salt | ½ teaspoon | Enhances overall flavor |
| Unsalted butter | ½ cup (1 stick) | Softened |
| Granulated sugar | 1 cup | Sweetness balance |
| Large eggs | 2 | Room temperature |
| Whole milk | ½ cup | Adds moisture |
| Vanilla extract | 1 teaspoon | Classic flavor enhancement |
Optional Toppings
- ½ cup brown sugar (for sweet, caramel notes)
- ½ cup all-purpose flour (to create crumble texture)
- ¼ cup unsalted butter (cold, cut into small cubes)
- 1 teaspoon ground cinnamon (for warm spice flavor)
- ½ cup chopped nuts (pecans or walnuts, optional for crunch)
By layering these Ingredients, we achieve the signature taste and texture that make the Cherry Buckle a standout dish—moist cake, juicy cherries, and a buttery crumb topping that “buckles” during baking.
Equipment Needed
To make our classic Cherry Buckle with ease and precision, we need the right equipment. Using the proper tools ensures perfect texture and baking results every time.
Essential Tools for Cherry Buckle Recipe
- Mixing Bowls
We need at least two—one for the cherry filling and one for the buckle batter. Medium to large sizes work best.
- Electric Mixer or Whisk
An electric hand mixer or stand mixer helps cream butter and sugar smoothly, resulting in a tender crumb.
- Measuring Cups and Spoons
Accurate measurements of flour, sugar, and other ingredients make a big difference in the final flavor.
- 9×9-Inch Baking Pan
A square pan with high sides holds the batter and cherries perfectly, allowing the buckle to rise and “buckle” as it bakes.
- Spatula and Wooden Spoon
A silicone spatula will help fold the batter gently, and a wooden spoon is ideal for mixing the cherry filling.
- Sieve (optional)
For sifting dry ingredients like flour and baking powder to prevent lumps and promote even texture.
- Cooling Rack
After baking, we’ll cool the buckle on a wire rack to maintain crisp edges and avoid sogginess.
Summary of Equipment Specifications
| Equipment | Purpose | Recommended Material |
|---|---|---|
| Mixing Bowls | Mixing batter and filling | Glass or stainless steel |
| Electric Mixer or Whisk | Creaming butter and mixing ingredients | Electric or manual whisk |
| Measuring Cups and Spoons | Accurate ingredient measurement | Stainless steel or plastic |
| 9×9-Inch Baking Pan | Baking the cherry buckle | Nonstick or glass |
| Silicone Spatula | Folding batter and scraping bowls | Heat-resistant silicone |
| Wooden Spoon | Stirring cherry filling | Uncoated wood |
| Sieve (optional) | Sifting dry ingredients | Fine mesh stainless steel |
| Cooling Rack | Cooling the baked buckle | Metal wire rack |
Using these tools ensures our Cherry Buckle develops its signature moist cake, juicy cherry pockets, and crumbly topping with ease and precision.
Prep Work
Before diving into mixing and baking our Cherry Buckle, we must focus on some critical preparation steps that ensure a perfect texture and flavor. Proper prep helps us achieve that signature moist cake and juicy cherry balance.
Preparing the Cherries
- Pit and rinse 2 cups of fresh cherries or thaw 2 cups of frozen cherries completely.
- In a mixing bowl, combine cherries with:
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- Optional: ½ teaspoon vanilla extract for added depth
- Toss gently to coat cherries evenly with the mixture.
- Let the cherries sit for 10 minutes to release juices and activate the cornstarch thickening.
Tip: Properly preparing the cherries allows the filling to set and prevents spreading into the batter, keeping the buckle’s crumb topping distinct.
Preheating the Oven
- Preheat our oven to 350°F (175°C).
- Position the oven rack in the center to promote even baking.
This temperature level is ideal for baking the buckle so it cooks through without burning the streusel topping.
Greasing the Pan
- Use a 9×9-inch baking pan for optimal depth and browning.
- Lightly grease the pan with:
- 1 tablespoon unsalted butter or non-stick spray
- For extra security, dust lightly with flour after greasing to prevent sticking.
| Prep Step | Key Details |
|---|---|
| Cherry Prep | Pit, coat cherries, let sit 10 min |
| Oven Temp | Preheat to 350°F (175°C) |
| Pan Greasing | Butter or spray + light flour dust |
By completing these Prep Work tasks thoroughly, we set the foundation for the perfect Cherry Buckle — with bursting cherries, tender crumb, and a golden crust.
Directions
Follow these detailed steps to craft a perfect Cherry Buckle with a moist tender crumb, juicy cherries, and a crisp buttery streusel topping.
Making the Buckle Batter
- Cream the butter and sugar: In a large mixing bowl, beat together unsalted butter (softened, ½ cup) and granulated sugar (1 cup) with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This step forms the base of our tender cake.
- Add eggs and vanilla: Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract (1 tsp) until smooth and aromatic.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour (2 cups), baking powder (1 ½ tsp), and salt (¼ tsp). For best results, sift these to avoid lumps.
- Alternate mixing wet and dry: Gradually add the dry ingredients to the butter mixture alternating with whole milk (½ cup), beginning and ending with the dry ingredients. Mix gently with a silicone spatula just until combined. Overmixing can toughen the batter.
Adding the Cherry Filling
- Coat the cherries: Toss the prepared cherry filling (about 3 cups of pitted cherries mixed with granulated sugar ⅓ cup, cornstarch 2 tbsp, and lemon juice 1 tbsp) gently to ensure all cherries are evenly coated.
- Layer the batter and cherries: Pour half of the batter evenly into the greased 9×9-inch baking pan. Spoon the cherry mixture evenly over the batter layer. Then, dollop the remaining batter over the cherries and gently spread to cover them without mixing.
Baking the Cherry Buckle
- Prepare to bake: Preheat the oven to 350°F (175°C). Place a rack in the center for even heat distribution.
- Streusel topping (optional but recommended): In a small bowl, mix brown sugar (¼ cup), flour (¼ cup), ground cinnamon (½ tsp), and cold unsalted butter (3 tbsp cut into small cubes) using a fork or pastry cutter. Sprinkle this crumbly topping evenly over the assembled batter and cherries.
- Bake thoroughly: Place the pan in the oven and bake for 45 to 50 minutes. The buckle is done when a toothpick inserted near the center comes out clean with moist crumbs but no raw batter.
- Cool properly: Remove the pan from the oven and allow the cherry buckle to cool on a wire rack for at least 30 minutes. This resting time helps the cake set and enhances flavors.
| Step | Temperature | Baking Time | Key Indicator |
|---|---|---|---|
| Bake | 350°F (175°C) | 45-50 minutes | Toothpick clean with moist crumbs |
Cooling and Serving Suggestions
After baking our Cherry Buckle to a golden perfection with its characteristic cracked top and bubbling fruit, cooling is a vital step to achieve the ideal texture and flavor balance. Here’s how we recommend handling this:
Cooling Process
- Remove the buckle from the oven and place the baking pan on a wire cooling rack immediately to allow air to circulate and prevent sogginess.
- Let the Cherry Buckle cool in the pan for at least 20 to 30 minutes. This resting time lets the juices set and the cake firm up, making slicing clean and easy.
- For best flavor, allow the buckle to cool to room temperature (~1 hour). This modest wait enhances the mingling of tart cherries with the buttery crumb topping.
Serving Tips
Our Cherry Buckle shines when presented thoughtfully:
| Serving Option | Details |
|---|---|
| Warm with Ice Cream | Serve warm slices with a scoop of vanilla ice cream for a contrast between hot and cold sensations. |
| Room Temperature | Enjoy as is, showcasing its tender cake and juiciness balanced perfectly. |
| With Whipped Cream | Add a dollop of lightly sweetened whipped cream to enrich the texture and flavor. |
| Dusting of Powdered Sugar | A light dusting enhances the dessert’s rustic charm and adds a touch of sweetness. |
Presentation Ideas
- Use a serrated knife to cut neat slices, preserving the crumb topping.
- Plate slices with extra fresh cherries or a sprig of mint for a pop of color.
- Pair with a hot beverage such as coffee or black tea to complement the dessert’s sweetness.
“Letting the cherry buckle cool completely on a wire rack prevents a soggy bottom and preserves that signature buttery crunch.”
By following these Cooling and Serving Suggestions, our Cherry Buckle will deliver the perfect balance of juicy, soft, and crumbly textures in every bite.
Storage Tips
To maintain the freshness and flavor of our Cherry Buckle, proper storage is essential. Follow these guidelines to enjoy every bite as if freshly baked.
Short-Term Storage
- Allow the Cherry Buckle to cool completely on a wire rack before storing.
- Cover the buckle tightly with plastic wrap or transfer it to an airtight container.
- Store at room temperature for up to 2 days to preserve its moist texture and juicy cherries.
Refrigeration
- For longer freshness, place the Cherry Buckle in an airtight container or wrap it tightly in aluminum foil.
- Refrigerate for up to 5 days.
- Bring to room temperature or warm slightly in the microwave before serving to restore softness.
Freezing
- Wrap individual slices or the whole cake securely in plastic wrap, then in aluminum foil to prevent freezer burn.
- Place wrapped portions in a freezer-safe container or zip-lock bag.
- Freeze for up to 3 months.
- To thaw, refrigerate overnight or let sit at room temperature for 2 hours.
- Warm in a 300°F (150°C) oven for 10–15 minutes to revive the crumbly topping and moist interior.
| Storage Method | Maximum Duration | Wrapping Material | Tips |
|---|---|---|---|
| Room Temperature | 2 days | Plastic wrap or airtight box | Cool completely before wrapping |
| Refrigeration | 5 days | Airtight container or foil | Warm before serving |
| Freezing | 3 months | Plastic wrap + aluminum foil | Thaw slowly; warm before eating |
Pro Tip: Avoid storing Cherry Buckle uncovered as it will dry out quickly and lose its tender crumb.
By following these Storage Tips, we ensure our cherry buckle stays delicious and ready for any craving or gathering.
Conclusion
Cherry buckle is a delightful dessert that brings together the perfect balance of juicy fruit and tender crumb. With its straightforward ingredients and simple steps, it’s a treat we can easily make any time of year. Whether served warm with ice cream or enjoyed at room temperature, it’s sure to impress family and friends alike.
By mastering this recipe and following the tips for preparation, baking, and storage, we can enjoy cherry buckle’s rich flavors long after it’s made. It’s a versatile dessert that fits effortlessly into our baking repertoire, promising comfort and satisfaction in every bite.
Frequently Asked Questions
What is a cherry buckle dessert?
A cherry buckle is a classic American dessert featuring a tender cake base, juicy cherries, and a crumbly streusel topping. The cherries cause the cake to “buckle” or wrinkle during baking, giving it a rustic look.
Where did cherry buckle originate?
Cherry buckle originated in the Northeastern United States and is a popular choice for summer gatherings and family dinners.
Can I use frozen cherries for cherry buckle?
Yes, frozen cherries work well in cherry buckle recipes and offer a convenient alternative to fresh cherries.
What ingredients are needed for cherry buckle?
Key ingredients include cherries, sugar, cornstarch, lemon juice, flour, baking powder, butter, eggs, milk, and vanilla extract. Optional toppings include brown sugar, cinnamon, and nuts.
What equipment is required to make cherry buckle?
You’ll need mixing bowls, an electric mixer or whisk, measuring cups and spoons, a 9×9-inch baking pan, a silicone spatula, a wooden spoon, and optionally a sieve and cooling rack.
How do I prepare the cherries for cherry buckle?
Pit and rinse the cherries, then coat them with sugar, cornstarch, lemon juice, and optional vanilla extract. Let them sit to release their juices before adding to the batter.
What is the baking temperature and time for cherry buckle?
Bake cherry buckle at 350°F (175°C) for about 45-55 minutes until a toothpick inserted comes out clean.
How should I cool and serve cherry buckle?
Cool in the pan for 20-30 minutes, then to room temperature. Serve warm with vanilla ice cream, whipped cream, or powdered sugar if desired.
How do I store cherry buckle to keep it fresh?
Store at room temperature for up to 2 days covered tightly. Refrigerate in an airtight container for up to 5 days, or freeze wrapped securely for up to 3 months.
Can I freeze cherry buckle?
Yes, cherry buckle freezes well. Wrap tightly to avoid freezer burn and thaw before serving, warming slightly to restore moistness and texture.