10 Responses to “apple blood orange buckle”


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  1. BER

    Hi This looks very good, and mine is now filling the kitchen with good smells. I winged it on the amount of zest required for the cake portion, using the zest from two blood oranges. We will see how it goes, but if the smell is any indication it should be fine.

    Thanks so much for this recipe. Best,BER

  2. Hi BER, So glad you’re giving this a try! Thanks for noticing that my recipe was a bit unclear–I left out the “juice” for the blood orange juice in the glaze portion of the recipe. Hopefully it’s more clear now. As far as I’m concerned, zest is a matter of taste, so you can never go wrong with winging it.

  3. How’d I miss this post?!? Looks divine as do all your baked goods. :-)

  4. bluz

    This looks divine! I was wondering what type of apples you used since you didn’t specify. I’m wondering if I used granny smith if it would turn out too sour.

    • Hi Bluz, I kind of don’t like granny smiths–I find them to be too grassy and hard, though they might add a nice brightness to the recipe. For this cake, my preference would be a flavorful apple with a slightly softer bite like an Empire, Gala, Crispin, or Mac. Now that we’re in to storage apples, any crisp apple will do.

  5. johanne

    you mention mix in the sugar and cream… what is the percentage and amount of cream..for the cake ? also zest for the cake i guess 2 oranges…is very good too… guessing by my taste. thankyou

  6. Blood oranges are my favorite!


  1. […] Apple & Blood Orange Buckle by Elizabeth of Brooklyn Supper. […]

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