Thanksgiving is behind us, I get it, but you may still have a bag of cranberries in the freezer, or maybe even a half-filled one, bound with a rubber band, in your fridge’s veggie drawer. And if this is the case, might I suggest you put them to good use in this buckle. A buckle is a coffee cake, but with a much better name, a generous handful or two of berries or chopped fruit, and a copious (ie: perfect) amount of crumbly, buttery topping.
There are a couple of things worth noting right from the get-go. 1) I’m a self-diagnosed instant-pot obsessive; 2) I did not know I was a lover of rice pudding until quite recently (like literally two weeks ago), and 3) the gorgeous cotton flour sack tea towel with the blue trim (that matches my tiny Creuset pots so beautifully) is hand made by Dot and Army (an excellent source of eco-friendly napkins, tea towels, etc.). Okay. With the preliminaries out of the way, let me tell you about this pudding.
This cake is one of my new favorite things. I am decidedly NOT a pumpkin person (sorry, haters) particularly in the form of pie. But in cake (or mousse!) – well thats a whole other story. Pumpkin makes for the moistest of cakes (my most beloved kind). And I love sheet cakes for their height and old-school good looks, which this cake has in spades.
So, chocolate chip cookies are hands down my favorite cookie and although I LOVE cake (chocolate with vanilla (old-school) buttercream, please) and I LOVE donuts, I might just love chocolate chip cookies the tiniest bit more than any other sweet treat.
Not a huge surprise, I’m sure, that when all else fails (and even when it doesn’t) I make icebox cakes. Yes, after Icebox Cakes hit shelves, oh, so many years ago in the spring of 2015, I did indeed take a much needed hiatus from preparing them. But now that it is the fall of 2017, I am pleased to announce, I am back at it. But I won’t lie, my approach is decidedly different.