Buckles, simple streusel-topped cakes studded with fruit, are traditionally made with summer berries. Substitute tart apples, for a denser, more coffee-cake-like dessert.
01Preheat the oven to 350°. Butter and flour a 10-inch springform pan.
02MAKE THE CRUMB TOPPING:.
03In a food processor, pulse the flour with the brown sugar, cinnamon, lemon zest and salt.
04Add the butter and process until the mixture resembles moist sand.
05Add the walnuts and pulse 3 times.
06Transfer the mixture to a bowl and press into large crumbs.
07MAKE THE BATTER:.
08In a medium bowl, whisk the flour with the baking powder, ginger and salt.
09In a large bowl, using a handheld electric mixer, beat the butter until creamy.
10Add the sugar and beat until light and fluffy, about 3 minutes.
11Beat in the honey.
12Add the lemon zest, vanilla and eggs and beat until smooth.
13Add the dry ingredients in 2 batches, alternating with the half-and-half and beat at low speed until smooth.
14Fold in the apples.
15Scrape the batter into the prepared pan and smooth the top.
16Sprinkle with the crumb topping.
17Bake the buckle in the center of the oven for 1 hour and 15 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean.
18Let cool for at least 1 hour before unhinging the springform and removing the ring.
19Cut the buckle into wedges and serve with sweetened whipped cream.
20MAKE AHEAD:.
21The buckle can be refrigerated for up to 2 days. Bring to room temperature before serving.