Apple Buckle

I made this cake for Rosh Hashana instead of a honey cake. I used the honey topping instead of the sugar to utilize the traditional pair of apples and honey for a sweet New Year. This recipe also includes an alternate made with sugar. This is also a great way to use up apples at this time of year in a nontraditional way.
The cake is called a buckle because it buckles up around the fruit.

Yield: 15-18
Collections: Dessert

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A sweet combination of spices that makes the most delicious apple pie is also useful in other baked goods, and even some savory... Size Options
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Apple Buckle Recipe

  • 3/4 pound each Granny Smith and Ambrosia, Honeycrisp, Fuji, or other firm red apple washed, cored, and sliced into half-moods 1/3" wide
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons butter, room temperature
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon Double Strength Vanilla
  • Topping: 3/4 cup mild honey or white sugar
  • 6 tablespoons butter
  • 1 1/2 teaspoons apple pie spice
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Preparation Instructions

Preheat oven to 325. Grease and flour a 9x13 glass baking pan.

In a medium bowl, whisk together the flour, baking powder and salt. In a smaller bowl, mix together milk and vanilla extract.

In a mixer, beat butter and sugar until light and creamy. Beat in eggs one at a time. Add 1/3 of the flour mixture and mix until almost incorporated, scrape down then add half of the milk mixture and mix until almost incorporated, repeat with flour and milk ending with last 1/3 of the flour mixture.

Pour into the prepared pan and make three lengthwise rows of apples alternating color between green and red each piece. Apple slices should be slipped under each other not placed end to end.

Mean while if making honey topping, gently simmer ingredients together.
If making sugar topping, mix sugar and spice then cut with pastry blender so that the pieces are small.

Bake 28 minutes. Remove cake from oven and quickly pour honey topping over the cake. Return cake to the oven and then continue baking 10 minutes or until the cake is firm and has pulled away from the sides of the pan.

If using the sugar topping, remove from oven and quickly sprinkle the topping evenly over the cake and return to the oven as above.

Serve cake warm or at room temperature, with cream, ice cream or just by itself.

Yield: 15-18
Helpful Hints

If you want your cake a little more dense and buttery, reduce the baking powder to 1 teaspoon and increase the butter to 2 sticks or 1 cup.


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Susan K

This sounds good, but the recipe is unclear about how many pounds of apples (total) are needed. Please include the total weight (or number of apples) needed for this recipe.

Nancy Leonard

I'd like to try this, but it doesn't state whether the apples should be peeled. I'm assuming so, but could you clarify?