The first month of the year always seems to go by the quickest—I don’t know if it was the flurry of activity or the changing of locations (Jeremy and I went on a week-long trip to Mexico with some friends), but the whole month seemed to go by in a snap! We’ve been working on some big life-changing decision type stuff, but I don’t want to share it yet until it is 100% finalized (I’m kinda superstitious and don’t want to jinx it!), but that particular thing has required a lot of thought and energy and I think it’s another reason why time seems to be moving so insanely quickly, since the whole thing happened so fast in the first place. Aaaaaand that’s enough on that for now before I spill the beans!
These Lightroom presets are the result of 8 years of food blogging and photography, and they have saved me countless hours of editing time and freed me up to focus on other areas of my business. They’ve also helped me form a consistent look and style throughout all my imagery—from my blog to my cookbooks to my instagram feed—and they will do the same for you. I am SO thrilled to be able to share these years of much-loved edits with you—and I’m incredibly excited to help you fellow photographers speed up your workflow and streamline your editing process! Using presets seriously makes editing so much faster and easier, I don’t know what I’d do without them. If you grab them or any other First We Eat goodies, I’d love to see your photos! Just tag it #firstweeat so I can see it & share 🙂
Okay, enough nerdy photo talk, let’s dive into this buckle! I know everyone’s all “whole 30” and everything right now, but I’ve never really gotten the idea of dieting and feel like if you just eat everything in moderation you’ll be fine, and that includes this buckle! Obvi don’t eat the whole thing by yourself, just enjoy it with friends & family, or take it into work and use it to schmooze with the up & ups, or use it as a delicious bribe! (Food makes for the most pleasant form of bribery. Yes spouse, you DO want to do the laundry today.) The most important thing is that you get to make it and enjoy it, because this guy tastes REALLLLLYYYYYYY good. If you’re unfamiliar with a buckle, it’s basically like coffee cake but a bit denser in texture. This one also has some delicious bright citrus to it from the grated orange zest and the thinly sliced citrus on top, which contrasts perfectly with the warm cozy cinnamon and vanilla notes in it from the batter + crumb topping. The best part is that it is super duper easy to make, and will take you less than 90 minutes from start to finish! So if you’re looking for a little ray of sunshine to get you through winter, I highly recommend giving this colorful little citrus sweet a try.
Blood Orange Buckle
Yield 1 8-inch buckle
Blood Orange Buckle
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon flake sea salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 eggs
- 1/4 cup plus 1 tablespoon milk
- 1 tablespoon finely grated orange zest
- 1 teaspoon vanilla extract
- 1 medium blood orange, very thinly sliced
- 2 small oranges, very thinly sliced
- 1 cup flour
- 2 tablespoons light brown sugar
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons cinnamon
- 6 tablespoons unsalted butter, frozen
- For the blood orange buckle, preheat the oven to 375 degrees Fahrenheit. Grease and lightly flour an 8-inch cake pan and line the bottom with a circle of parchment paper. Set it aside.
- Mix together the flour, baking powder, salt, and cinnamon in a medium bowl and set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar at medium speed until smooth and slightly fluffy.
- Add the eggs, one at a time, mixing well and scraping down the sides of the bowl after each addition.
- Add the milk, orange zest, and vanilla extract and mix until combined.
- Add the flour mixture in two increments, mixing until the batter just comes together.
- Pour the batter into the prepared cake pan.
- For the crumb topping, mix together the flour, brown sugar, granulated sugar, and cinnamon in a small bowl. Cut the butter into pea size pieces over the bowl, pausing to stir every minute or two to coat the butter pieces in the mixture.
- Sprinkle the top of the buckle with the crumb topping. Arrange the citrus slices on top of the buckle in an attractive fan, making one big fan or several small ones.
- Place the pan in the oven and bake until the top of the buckle is golden and a toothpick inserted into it comes out relatively clean, about 50 minutes. Remove from oven and allow to cool for 20 minutes before slicing and serving.