Bramley Apple & Amaretto Buckle


Bramley Apple & Amaretto Buckle 1

Two apple recipes in a row, #sorrynotsorry for the apple overload but guy’s I just LOVE apple cakes! When I bought Disaronno I felt so grown up, it was a few years ago now for a Christmas Cake and it was the first ever liqueur I’d ever purchased. Now fast forward a couple of years and I’ve got quite a few different liqueurs and alcoholic baking beverages tucked away in the cupboard. Reigniting my love for Disaronno I chose to pair it with apple and create an apple pie spiced autumnal buckle.

Bramley Apple & Amaretto Buckle 2

Needing to use up a tub of buttermilk and having a some Bramley Apples left over from this cake I decided to bake a buckle with them. I really like buckles, who can resist a light, fruity cake topped with a thick streusel topping. To add more almond flavour I crushed up a couple of handfuls of Amaretti Biscuits and stirred it through the batter along with the apples. For an extra special autumnal oomph I also used apple pie spice.

Bramley Apple & Amaretto Buckle 3

The Amaretto flavour isn’t pronounced, instead it leaves a gentle yet intense almondy warmth in your mouth and against the tartness of apple, the medley of apple pie spice you’ll be left feeling warm from the inside out and very satisfied, you’ll also want to keep baking with apples because they are so mouth wateringly delicious.

Bramley Apple & Amaretto Buckle 4


Apple & Amaretto Buckle

Apple cake with a hint of amaretto liquer, topped with a buttery stresuel topping. 

Course: Cake
Servings: 12 Slices
Prep time: 25 min
Total time: 65 min


Streusel topping

  • 50 grams Golden caster sugar
  • 50 grams Plain flour
  • 1/2 tsp Apple pie spice
  • 60 grams Unsalted butter room temperature


  • 240 grams Plain flour
  • 2 tsp Bicarbonate of soda
  • 1 tsp Apple pie spice
  • 1/4 tsp Maldon sea salt
  • 120 grams Golden caster sugar
  • 60 grams Unsalted butter room temperature
  • 1 large Egg
  • 3 tbsp Disaronno liquer
  • 125 ml Buttermilk
  • 1 Bramley apple cored, peeled and sliced into small chunks
  • 10 Amaretti biscuits crushed



  1. 1. Make the streusel topping by adding the vanilla sugar, flour, apple pie spice and the butter to a medium size bowl and using your finger tips, rub everything together until you have a breadcrumb texture. Set to one side.


  1. 1. Pre-heat the oven to 180C,160C(Fan) and butter a round 9 inch springform cake tin. Line the base with parchment paper and butter this too. Set to one side.

    2. Using an electric mixer with a paddle attachment cream together the butter and sugar until you a smooth, fluffy, light mixture. This should take 5-8 minutes. Scrape down your bowl with a spatula. Meanwhile combine the flour, salt and baking powder in a medium bowl and set aside.

    3. Crack the egg into a small bowl (I always do this before adding eggs to my batter as I don’t want a bad egg to ruin my mixture) and add to your creamed mixture along with the Disaronno and mix until combined.

    4. Using the medium speed of your mixer, starting and ending with the flour mixture, add 1/3 of the flour, mixing until the flour just starts to disappear then add 1/2 the buttermilk and keep doing the same until everything has been added. Scrape down the bowl once more with your spatula to make sure you get every last bit of your batter mixed thoroughly together.

    5. Add the bramley apple and amaretti biscuit pieces and gently fold into the batter.

    6. Scrape the batter into your cake tin then scatter over the streusel topping. Bake for 40-45 minutes or until a cake tester inserted into the middle of the cake comes out clean. Leave the cake to cool on a wire rack for 15 minutes. Release the outer ring of the tin and leave to cool completely.


  • This cake will last for up to 3 day’s in a cake tin with a tight-fitting lid.
  • Keep in a cool, dry place away from direct sunlight.



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