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Apricot Cherry Buckle

Categories: Buckles & Coffeecakes

Submitted by: Mani Niall

This buckle features fresh apricots and cherries, and is sure to become a summer favorite for your family!


  • 1-3/4 c. + 2 Tbsp. all-purpose flour
  • 2 Tbsp. Rumford Baking Powder
  • 1/2 tsp. salt
  • 12 Tbsp. unsalted butter at room temperature
  • 3/4 c. sugar
  • 2 lg. eggs beaten
  • 1/2 c. milk
  • 8-12 apricots pitted and halved or quartered, about 1-1/2 c.
  • 1-1/2 c. cherries, pitted
  • Apricot Cherry Buckle Topping
    • 1/3 c. sugar
    • 4 Tbsp. all-purpose flour
    • 1/2 tsp. cinnamon
    • 4 Tbsp. butter cold and cut into bits


Set a rack in the center of the oven and preheat to 350 degrees F. Butter and flour a spring form pan or cake pan with sides.

Buckle: Stir together the flour, Rumford Baking Powder and salt. Set aside. Cream butter and sugar for a few minutes until smooth, then add in the eggs. Add the flour in three parts, alternately with the milk in two parts, beginning and ending with the flour. Beat well as you go and scrape the sides and bottom to ensure even mixing.

Stir in the apricots, spoon the batter into the prepared pan and smooth the top. Press the cherries evenly over the top of the batter.

Topping: Use a fork or your fingers to stir together the sugar, flour, cinnamon and butter until it forms crumbly lumps. Scatter over the cherries.

Bake for about an hour or until a tester comes out clean. Cool, remove the ring and serve.

*Re-heat by the slice in toaster oven to recapture that just-baked taste.

Yield: 8-12 servings

Recipe submitted by Mani Niall.