Sunday, July 27, 2014

I'm So Martha Cherry Buckle

This recipe is adapted from one of Martha Stewart's classic desserts.  While a buckle may be considered a dessert, it sure sounded a hell like a breakfast to me!  

This recipe uses the same skillet on the stove top and in the oven.  Marta uses enameled cast iron which I don't have.  I used an oven safe skillet instead.

Without a cherry pitter (cherries don't stain your fingers as much as I'd thought), I made this warm, yummy, sugar-crunchy Cherry Buckle for one of the last Sundays we are still all home together.

4 cups pitted cherries, cut in half
1/2 cup Earth Balance stick margarine 
1 cup GF baking mix
2 teaspoons baking powder
Dash of salt
1 cup sugar
1 cup Very Vanilla Soymilk
1/4 cup Sugar In The Raw

Preheat oven to 350.

In a bowl, slightly smash the cherries to help release their juices.  Set aside.

 In a 10", oven safe skillet, melt the margarine on medium low.  Set aside.

In a medium bowl whisk together the GF baking mix, baking powder, and salt.  Add the sugar and soymilk.  Whisk well to combine.  Add the melted margarine and whisk again until well combined.

Pour the batter back into the now well oiled skillet you melted your margarine in.  Add the cherries to the center.  Give a healthy sprinkling of raw sugar over the top of everything.

Bake for about an hour until the top is golden brown and toothpick in center comes out clean.

Smells like a lazy Sunday to me!  Coffee?










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