This apricot buckle is delicious! The cake part is very light and not too sweet. This combined with the tartness of the apricots and the sweetness from the streusel makes this buckle a great breakfast dish or dinner dessert. It's very easy to make and my husband actually sat down with a fork and no plate and was going to jump right in before I even got to take a picture. This dish will not disappoint you. I haven't tried any other stone fruits but I imagine it work well with peaches, plums, nectarines, etc. This recipe was adapted from the blossomtostem.net website.
1If you do not have buttermilk, you can use any milk or dairy free milk and just add a tablespoon of vinegar and let it sit.
2Toast the pecans. I prefer to use a little butter and toast them in my cast iron skillet. Then chop them.
3In a small saucepan, on med-low brown the butter. You can also prepare your fruit. I cut my apricots into approximately 1/8's with skin still on.
4Preheat the oven to 350 degrees F. Line a 9-inch round springform pan with parchment paper and spray with non-stick spray.
5Next make the streusel topping: In a small bowl, combine the sugar, flour and butter (cut butter into 1/2 inch cubes). With a fork, cut the butter into the flour mixture until it is crumbly. Stir in cinnamon and chopped pecans. Set aside.
6For the cake: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a mixing bowl using the paddle, mix the brown butter and sugar until combined. Add the egg and mix until combined. Add the buttermilk and vanilla extract and mix until combined. Then slowly add in the dry mixture. I did it in 1/3rd's at a time and let it mix fully each time. Once that's all mixed, add in your fruit and stir.
7Spread the batter evenly over the bottom of the prepared pan with a spatula. Sprinkle the streusel over the top. Bake for about 55-60 min. In my oven it was ready at 50 minutes. It's ready when the buckle is a deep golden brown and a toothpick inserted into the center comes out clean.
8Cool on the rack for at least 20 minutes before serving. It can be served warm or at room temperature.