Sour Cherry Buckle

By The Canadian Living Test Kitchen

Tested till perfect

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Sour Cherry Buckle

Sour Cherry Buckle
Photography by Jodi Pudge

This recipe makes 12 servings

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Nutritional Info
Per serving: about -
cal 282282 cal
pro 4 g4g pro
total fat 13 g13g total fat
sat. fat 8 g8g sat. fat
carb 39 g39g carb
fibre 1 g1g fibre
chol 62 mg62mg chol
sodium 102 mg102mg sodium
potassium 113 mg113mg potassium
% RDI: -
calcium 44 calcium
iron 99 iron
vit A 1515 vit A
vit C 55 vit C
folate 2020 folate

More great recipes from this menu:

  • Preparation time: 15 minutes
  • Cook time : 50 minutes
  • Total time : PT65M
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 1/2 cup unsalted butter , softened1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar 2/3 cup granulated sugar
  • 2 eggs 2 eggs
  • 1 tsp vanilla 1 tsp vanilla
  • 1-1/3 cups all-purpose flour 1-1/3 cups all-purpose flour
  • 1-1/2 tsp baking powder 1-1/2 tsp baking powder
  • 1/4 tsp salt 1/4 tsp salt
  • 1/3 cup milk 1/3 cup milk
  • 1-1/2 cups drained pitted sour cherries 1-1/2 cups drained pitted sour cherries
  • Filling:
  • 1-1/2 cups drained pitted sour cherries 1-1/2 cups drained pitted sour cherries
  • 1/4 cup granulated sugar 1/4 cup granulated sugar
  • Topping:
  • 1/2 cup all-purpose flour 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar 1/4 cup granulated sugar
  • 1/4 tsp cinnamon 1/4 tsp cinnamon
  • 1 pinch salt 1 pinch salt
  • 1/4 cup unsalted butter 1/4 cup unsalted butter

Preparation

Topping: In bowl, stir together flour, sugar, cinnamon and salt. Using fingers, rub in butter, squeezing to form clumps. Set aside.

In large bowl, beat butter with granulated sugar; beat in eggs, 1 at a time. Beat in vanilla.

In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Fold in sour cherries. Spread in 9-inch (2.5 L) square metal cake pan.

Filling: Toss sour cherries with sugar; spread over batter. Sprinkle with topping. Bake in 375°F (190°C) oven until tester inserted in centre of cake comes out clean, 50 to 60 minutes. Let cool on rack.

Source : Canadian Living Magazine: July 2010

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