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A soft vanilla cake ribboned with Honeycrisp apples baked until the top buckles under the weight of a pecan and brown sugar topping…

This APPLE BUCKLE WITH STREUSEL TOPPING is perfect on weekends and any day in between!

In a way, it’s one of those recipes that checks off all the boxes:

– It’s relatively easy to make, only 5 simple steps.

– Made with local HONEYCRISP APPLES, for the sweet flavour of freshly picked fall apples.

– It features a spiced brown sugar, rolled oat and pecan streusel topping that pairs perfectly with apple.

– The yield on this recipe is 12 portions so it’s perfect for crowds.

For this recipe, we used HONEYCRISP APPLES and although we most often enjoy them fresh, they perform really well baked in this cake. Known for their crisp texture, heady aroma and sweetness, the apples first get sautéed in butter along with sugar, spice and a squeeze of lemon. The result is slightly softened slices with a rich flavouring. Look for Ontario Honeycrisp apples at your local grocers or make a day of it and head out and pick your own!

Apple Buckle with Streusel Topping
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  • For the apples:
  • 4 Honeycrisp apples
  • 1 tablespoon butter
  • ¼ cup granulated sugar
  • ¼ teaspoon ground ginger or cinnamon
  • 1 teaspoon lemon juice
  • For the streusel topping:
  • 4 tablespoons butter
  • ½ cup dark brown sugar
  • ½ cup unbleached all-purpose flour
  • ¼ cup rolled oats
  • ½ cup chopped pecans
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • a pinch nutmeg
  • For the cake:
  • 4 tablespoons butter
  • ¾ cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • To serve:
  • Dusting of icing sugar
  • vanilla ice cream
  • whipped cream


  1. Cook apples: Peel, slice, and core apples then cut into ¼-inch slices. Heat large skillet on stovetop over moderate-high heat then add butter and melt. Add apples and toss in butter then cook for about 2 minutes or until apples soften. Sprinkle with sugar, ginger and lemon and cook until sugar melts and apples are bubbling. Remove from heat and cool.
  2. Prepare streusel topping: Place all of the ingredients for the streusel, except the pecans into a small bowl and rub together gently by hand. Add pecans and gently toss. Set aside.
  3. Preheat oven to 350 F - 177 C.
  4. Prepare cake batter: Whisk flour together with baking powder and salt and set aside. Place butter and sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed until light and fluffy. Scrape down the bowl. With the mixer running on low, add the eggs and vanilla. Add the dry mix in three additions, alternately with the milk, and beginning and ending with the flour mixture. Remove bowl from stand mixer then gently stir or fold in cooled apple mixture.
  5. Pour batter into greased 10-inch springform pan, the bottom lined with a round of parchment paper. Sprinkle with crumb topping, transfer to oven and bake for 40-50 minutes or until buckle is a rich golden colour and a cake tester or toothpick inserted into the center comes out clean.
  6. Remove from oven and cool on wire rack. Serve warm or at room temperature dusted with icing sugar and served with whipped cream if desired.

Recipe by Weekend at the Cottage

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