Tuesday, August 3, 2010

ABC - Apricot-Almond-Berry Buckle

This month's recipe for the ABC of the Month is the Apricot-Almond-Berry Buckle. As you might know, we're baking from Flo Braker's wonderful book, Baking for All Occasions. When I saw this recipe, I knew this would be a perfect summer cake. Although Flo uses fresh apricots, raspberries and boysenberries, she specifically tells you to use whatever fruit is in season and available to you. There's no way I would find fresh apricots worth buying here in MN, so I looked for frozen ones to no avail. I ended using canned apricots that were pretty decent. For the "berry" part of this cake, I used blackberries and blueberries.

A slice of fruity goodness

I would like to take this opportunity to welcome Monica of Sweet Bites to the ABC of the Month baking group. I know Monica from our weekly baking group, Heavenly Cake Bakers. She's a great cook and baker. And like myself, she too has a slight yeast phobia :o)

If you're a Flo Braker fan, or just love to bake, please feel free to join our monthly baking group. Sign-up is easy. Just email me at HanaasKitchen [at] live [dot] com.

This recipe came together so quickly that it's going on my Repeat list. I used blackberries and blueberries that I had recently purchased and frozen. The almond-flavored cake batter was thick and satiny smooth, gently hugging the fruit.

Gently folded in the apricots

Folded in the berries by hand to avoid discoloring the batter (yes, it's a bit messy)

Scatter almonds on the cake and send to the oven for almost an hour

This cake is beautiful on the outside and on the inside

Flo says you can serve the cake warm or room temperature. So after it cooled for about 1 to 1.5 hours, I served the cake slightly warm. The almond aroma coming from the cake was wonderful. I loved the sound my fork made when it penetrated through the crunchy almond topping. The first bite was the perfect bite: crunchy almonds, moist cake reminiscent of a rich yellow cake, and a juicy berry. The cake is so moist and tender, it just melts in your mouth. The blueberry breaks open and releases its juice, while the crunch of the almonds is the perfect ending to my first bite.

The apricots are peeking through on the upper left corner, while the blueberries and blackberries are floating in the middle and bottom of the cake

If you would like to try this recipe, I highly recommend you get yourself a copy of Flo Braker's book. Don't forget to check out the ABC blog roll:
Final thoughts/tips:
  • Hubby and I loved the cake. His only criticism was that the cake directly around the berries just a tad soggy because the berries were pretty juicy, and so he gave this cake an 8.5 out of 10. Personally, this didn't bother me at all because I expected some of that.
  • The recipe called for 2 Tbsp of whole milk, but since I didn't have any, I used heavy cream instead.
  • As mentioned above, instead of using fresh berries, I used frozen berries.
  • Instead of almond extract, I used a couple drops of almond oil which is very concentrated. I think orange zest would be a nice variation on this cake and would pair very well with the fruit.


  1. This looks yummy!! I love berries!!

  2. That ABC has to stand for Amazing Beautiful Creation!!! wowser....can you please mail me a piece!!!!

  3. Oh my gosh, the title alone got me excited! This looks and sounds wonderful. I live within thirty minutes of the most beautiful apricot orchards imaginable and yet, the ones in the store are horrible. Rarely do the ones at Farmers Markets taste good. No one lets them tree ripen. It's a sin!

  4. Ciao ! This recipe is fantastic !! Thanks for visiting !

  5. This is a great looking cake. I think I can almost smell the almond (my fav) from here!

  6. You did a wonderful job with this challenge. This looks wonderful. I'm so glad you made it to my blog. I hope you'll become a regular visitor. Have a great day. Blessings...Mary

  7. Delicious looking Buckle Hanaa! I love yours and the buckle looks like it baked up higher then my own. Still delicious though =).

  8. I've been convinced by Monica to join count me in..LOL!

  9. OMG, I like your blog's new look a lot Hanaa, "bi-ssaha:)" very Moroccan.
    Apricot Almond Berry cake sure tastes good, very fruity. I'm always the luckiest to taste most of your goodies. IA, I'll try and join the ABC again, when I'll be back from Morocco. thanks for leaving a comment on my blog.



  10. Hey Hanaa! I hope you're doing well lately. Your blog looks great! I love the Moroccan or Algerian looking background.
    This cake looks stellar. I'm trying to avoid sugar lately, but it's very tempting...

  11. This is my kind of recipe. You did a beautiful job with it.

  12. Wow Hannah, this sure look so yummie, love it with lots of berries :-)

  13. I don't know how you do all this! Your Buckle looks just marvelous! And your new 'digs' is awesome - love the blue jars!!!!!!

  14. Hanaa! This looks great - as you might have seen, I am a HUGE fan of Flo Braker....and I have no idea how I missed you ABC Bake-Through! This is such a great idea. I have so many tried and true recipes from BFAO....this might be the incentive for me to try more new ones. Including the buckle!

  15. Hanaa - P.S. You are not going to believe this but I actually made the spicy yogurt pound cake in June. No joke!
    And the recipe that leapt to mind when I first saw your bake-through was the awesome cake with divinity frosting and paint - my #1 have-to-try-it recipe from this book.
    And it's next are reading my mind, lady!!

  16. Dit ziet er heerlijk uit!! Guess what..... je hebt mijn giveaway gewonnen!! :)

  17. So beautiful, Hanaa! You are super talented!

  18. That definitely is one beautiful buckle, inside and out!

  19. You bought a yogurt maker at a garage sale? Now that is fun! No store bought yogurt beats the mixtures you can create. Knowing you, your yogurt is gorgeous and delicious. You are so talented!

  20. Hi Hanaa,
    Wow! You really redecorated your blog! It looks fabulous. So bright and beautiful! And I love your ABC logo--very polished and pretty. This fruity dessert is right up my alley. It wouldn't last a day in my house.

  21. Hanaa, hello. I think you must be a busy lady right now? Parents are in town and I am trying to do wayyy to many things at once so they are comfortable =).

    Uhm, yessss (nervousness), I did join the Heavenly Bakers. I am still in shock over this new endeavor. I get so darn excited when I think about baking and forget how crazy busy we can get at different times of the year . . . BUT I am VERY excited =).

  22. What a beautiful, fruity buckle! I would love a piece of it...later tonight! I hope all is well with you. Sorry I haven't been by but things have been CRAZY at work.

    I love your new background!

  23. Hy Hanaa,

    wow...amazing space you have. Very interesting posts. Glad I hopped here. Am your happy follower now..:)
    Thanx for dropping by my space..and your motivating comments. keep visiting...!

  24. Thank you for the wonderful advice on making my salmon patties stick together better. I would never have thought of milk.

    Well, you thought about joining so maybe someday when life is less crazy =).

  25. plein de saveurs et de douceurs!!!
    je craque
    bonne soirée


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