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Apricot Cherry Coffee Cake (Buckle)

This super easy apricot cherry coffee cake (or buckle) is one of the best ways to use up that late summer stone fruit bounty of fresh dark cherries and fresh apricots. The batter comes together in just a few minutes, and the cinnamon crumble topping is a comforting addition. This is a perfect mid-week snack cake treat!
Course: Desserts
Servings: 1 8-inch or 9-inch cake

Equipment

Ingredients

  • CAKE BATTER
  • 1/2 cup 113g of unsalted butter, softened to room temp
  • 3/4 cup 150g of granulated sugar
  • 2 large eggs room temp
  • 1/2 cup 120ml of full-fat sour cream, room temp (see notes)
  • 1 teaspoon of pure vanilla extract
  • 3/4 teaspoon of almond extract
  • 1 1/3 cups 166g of all-purpose flour (spooned & leveled)
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of ground cinnamon
  • 3/4 cup of fresh dark cherries pitted, halved or quartered
  • 3/4 cup of diced fresh ripe apricots see notes
  • CRUMB TOPPING
  • 2 Tablespoons 28g of unsalted butter, melted
  • 1/4 cup 31g of all-purpose flour (I prefer white whole wheat here)
  • 1/4 cup 50g of packed brown sugar (light or dark)
  • 1/4 teaspoon of ground cinnamon
  • 1/4 cup 22g of sliced almonds (optional, though they add nice texture)

Instructions

  • Preheat the oven to 350°F.  Grease a 9-inch deep dish pie dish, an 8-inch or 9-inch springform pan, or an 8-inch square baking pan.
  • Make the batter:  In the large bowl of your stand mixer with paddle attachment (or using a hand mixer), cream the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  • Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. The mixture may look curdled, and that’s okay, but I like to add a couple tablespoons of flour at this stage to help it come together. Scrape down the sides and up the bottom of the bowl as needed.
  • Gently beat in the dry ingredients (flour, baking powder, cinnamon, and salt) on low speed, until smooth and just combined---don't overmix.  The batter will be thick (which is good). 
  • With your rubber spatula, carefully fold in the cherries and apricots (again, do not overmix).
  • Spoon and spread into the prepared pan and set aside while you make the crumb topping.
  • Make the crumb topping:  Melt the butter in a small bowl and then with a fork, mix the flour, brown sugar, and cinnamon into the butter.  Stir until crumbs form, but don't overmix and turn it into a paste. You want it crumbly!
  • Sprinkle the crumb mixture and sliced almonds evenly on top of batter.
  • Bake for 45-60 minutes. Baking times vary, so keep an eye on yours. If you use an 8-inch springform pan (which I did), it will take even longer.  The buckle is done when a toothpick inserted in the center comes out clean and you can't hear it kind of "sizzling" anymore.  You definitely don't want it too gooey in the middle. If you find the top of the buckle is browning too quickly in the oven, loosely cover it with aluminum foil.
  • Remove from the oven and set it on a wire rack. Cool for at least 15 minutes before removing from the pan and slicing.  I like to let it cool completely and kind of "set up".
  • Cover leftovers tightly and store in the refrigerator for up to 5 days (I'll be honest, I often keep on the counter...).  This is best the next morning, but not as great after about 2 days, so there's your sweet spot.

Notes

  • The full-fat sour cream is a key element of this cake, so don't recommend subbing out for a liquid.  I had to use plain full-fat Greek yogurt one time as it was all I had, and that's the best replacement.  Don't sub a liquid.
  • Similarly, I am a strong proponent of the almond extract in this cake, it marries beautifully with the stone fruits.  But if you don't have it or don't like it, consider adding a teaspoon of lemon zest to the batter to add some depth. 
  • This recipe is all about fresh stone fruit, and so I strongly recommend using fresh dark cherries and fresh apricots in this recipe.  If you have to use frozen cherries, make sure to halve/quarter them but don't thaw!  Do not sub dried apricots for fresh, or canned fruit.
  • You definitely can substitute fresh (preferably) or frozen raspberries or blueberries for the cherries if you prefer.
  • Full transparency, I'm not exact in the amount of fruit I added, I just eyeballed...