Visiting the Mohonk Mountain House in New Paltz, New York, feels like stepping back in time. My family has returned for the past six summers; my first visit was at age eight. On our most recent trip we were welcomed with a jar of homemade raspberry jam and a copy of Mohonk Mountain House’s Heirloom Berry Buckle recipe. Their version leaned heavily on sugar and butter, so after the long weekend I decided to create a lighter take on the classic buckle.
A buckle, also known as a crumble cake, is a single-layer cake with fruit folded into the batter—blueberries are most common. The streusel-like topping causes the surface to buckle or crumple as it bakes, which is how the dessert got its name. This version trims calories and adds more fiber and nutrients while keeping the familiar comforting flavor.
- Batter
- 1 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 2 tablespoons ground flaxseed
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup granulated sugar
- 1/4 cup expeller-pressed canola oil
- 1/2 cup low-fat vanilla yogurt
- 1/4 cup 1% low-fat milk
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1¼ cups blueberries
- For the Topping
- 1/4 cup old-fashioned or quick-cooking oats
- 2 tablespoons brown sugar
- 1 tablespoon ground flaxseed
- 1/2 teaspoon ground cinnamon
- 1 tablespoon expeller-pressed canola oil
- Preheat the oven to 375°F. Lightly oil or coat a 9-inch round cake pan with nonstick spray and set aside.
- In a large bowl whisk together the all-purpose flour, whole wheat pastry flour, ground flaxseed, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl whisk the egg, granulated sugar, and canola oil until blended. Stir in the yogurt, milk, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry and stir until just combined. Gently fold in the blueberries. Spread the batter evenly in the prepared pan.
- For the topping, combine oats, brown sugar, ground flaxseed, and cinnamon in a small bowl. Add the canola oil and stir until the mixture is evenly coated. Sprinkle the topping over the batter.
- Bake about 35 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. If the topping browns too quickly, tent lightly with foil halfway through baking. Transfer to a wire rack to cool slightly or serve warm.
Mohonk offers endless opportunities for staying active. While hiking to the lookout tower I spotted my boys swimming across the lake with other guests, making the most of the beautiful surroundings.
My sons Simon and Josh are obsessed with fishing and spend much of their time at Mohonk at their “secret spot.” This year they caught several rainbow trout; one made its way to our dinner table. The chef prepared a beautiful dish of rainbow trout with roasted tomatoes, bell peppers, and Kalamata olives. Knowing the lake is stocked made it easier to enjoy the meal without much guilt.
My parents have been married for 57 years and are still going strong.
The Sisterhood of the Traveling Orange Sunglasses: my sister Marian, my niece Andrea, my mom, me, and my sister Amy.
Mohonk is a magical place with activities for every fitness level, food preference, and mood. Whether you stroll the gardens, dine outdoors at the Granary, relax on the grand front porch with a book, or take a yoga class, it’s an ideal spot for extended families to reconnect. I’m already counting the days until next summer.