Visiting the Mohonk Mountain House in New Paltz, New York feels like stepping back in time. My family has returned for six summers straight — my first visit was when I was eight. On our most recent trip we were greeted with a jar of homemade raspberry jam and the recipe for Mohonk Mountain House’s Heirloom Berry Buckle. The original version was rich in sugar and butter, so after the weekend I experimented and created a lighter, equally satisfying version of the classic buckle.
A buckle, sometimes called a crumble, is a single-layer cake studded with berries and topped with a streusel-like layer that creates a crumpled, buckled surface. Blueberries are most common, but other berries work well too. The name comes from that distinctive textured topping that “buckles” the cake as it bakes.
- 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 cooking spray and set aside.
- Whisk together the all-purpose flour, whole wheat pastry flour, ground flaxseed, baking soda, baking powder, cinnamon, and salt in a large bowl.
- In a separate bowl, whisk the egg, granulated sugar, and canola oil until combined. Whisk in the yogurt, milk, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the blueberries and spread the batter evenly in the prepared pan.
- For the topping, combine the oats, brown sugar, ground flaxseed, and cinnamon in a small bowl. Add the canola oil and mix until the oats are well coated. Sprinkle the topping evenly over the batter.
- Bake for about 35 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. If the topping is browning too quickly, cover loosely with foil halfway through baking. Transfer to a wire rack to cool slightly, or serve warm.
Mohonk offers countless fitness options. During a hike to the lookout tower I watched my boys swimming across the lake with other guests — a simple reminder that the resort encourages active, outdoor fun for all ages.
My sons Simon and Josh are obsessed with fishing and spend much of their time at Mohonk at their “secret spot.” This year they landed several rainbow trout, and one made it to our dinner table. The chef transformed it into a beautiful plate of rainbow trout with roasted tomatoes, bell peppers, and Kalamata olives. Knowing the lake is managed and stocked made it easier to enjoy the meal responsibly.
My parents have been married for 57 years and their partnership is still going strong — a highlight of our family gatherings.
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 to suit every fitness level and mood: garden strolls, outdoor meals at the Granary, quiet reading on the grand porch, yoga, boating, and trail hikes. It’s an ideal spot for multigenerational families to reconnect and make lasting memories. I’m already counting the days until next summer.