Apple-Cinnamon Buckle with Streusel

 

“Sorghum is harvested in the crisp, fall months, which makes it that much more special to me—I celebrate my birthday in October, and there were many times as a little girl when my parents would swap a birthday party with an outing to a syrup-making festival. At the time, I didn’t wholly appreciate the family daytrips and I often find myself digging deep for those memories. Sorghum syrup reminds me of home. This apple-cinnamon buckle gives me an excuse to eat “cake” for breakfast.” -Julie Tanous 

Apple-Cinnamon Buckle with Streusel
 
Courtesy of:
Yields: 1 (9-Inch) Cake
Ingredients
  • STREUSEL
  • 1¼ cups all-purpose flour
  • ½ cup firmly packed dark brown sugar
  • ½ cup chopped walnuts
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon finely grated lemon zest
  • ¼ teaspoon fine sea salt
  • 10 tablespoons cold unsalted butter, cubed
  • 2 tablespoons sorghum syrup
  • CAKE
  • 1 cup unsalted butter, softened
  • ¼ cup sugar
  • 2 teaspoons finely grated lemon zest
  • ¾ cup sorghum syrup
  • 3 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon ground ginger
  • ½ teaspoon fine sea salt
  • ½ cup whole buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 2 small Honeycrisp apples, peeled, cored, and cut into ½-inch pieces (about 1 cup)
Instructions
  1. Preheat oven to 350°. Butter and flour a 9-inch springform pan, and line pan with parchment paper.
  2. For streusel: In a medium bowl, stir together flour, brown sugar, walnuts, cinnamon, zest, and salt; add butter. Using your hands, work butter into flour mixture until large crumbs form. Drizzle with sorghum syrup, and stir with a fork until well combined. Refrigerate while preparing cake.
  3. For cake: In a large bowl, beat butter, sugar, and zest at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add sorghum syrup, and beat until fluffy, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition.
  4. In a medium bowl, whisk together flour, cinnamon, baking powder, ginger, and salt. In a small bowl, whisk together buttermilk and vanilla. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. (Do not overmix.) Fold in apples. Pour batter into prepared pan, smoothing top with an offset spatula. Sprinkle with streusel, making sure to keep any large clumps together.
  5. Bake until topping is golden and a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool completely in pan.
Notes
Check out more stories and recipes from Julie and her blogging partner in crime, Jesse Tyler Ferguson, at julieandjessecook.com and on Instagram.

 

2 COMMENTS

    • Hi Laura! We suggest substituting with simple maple or cane syrup. These are great options that won’t overwhelm the delicious apple flavor.

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