Steps: |
| -Preheat the oven to 350 degrees, and butter and flour a 10-inch springform pan. |
| -For the crumb topping: In a food processor, pulse the 1 1/2 cups of flour with the brown sugar, cinnamon, 3/4 tsp. of lemon zest and salt. |
| -Add the 1/2 cup of butter and process until the mixture resembles moist sand. Add the walnuts and pulse 3 times. |
| -Transfer the mixture to a bowl and press into large crumbs. Reserve in refrigerator until needed. |
| -For the batter: In a medium bowl, stir together the 2 cups of flour, baking powder, ginger and salt. |
| -In a large bowl, using a handheld electric mixer, cream together butter and sugar until fluffy. |
| -Beat in the honey. |
| -Add the 1 tsp. of lemon zest, vanilla and eggs and beat until smooth. |
| -Add the dry ingredients in 2 batches, alternating with the half-and-half and beat at low speed until smooth. Fold in the apples. |
| -Scrape the batter into the buttered and floured pan and smooth the top. Sprinkle with the crumb topping. |
| -Bake the buckle in the center of the oven for 1 hour and 15 minutes, or until the topping is golden and a toothpick comes out clean from the center. |
| -Place pan on a wire rack and let cool for at least 1 hour before unhinging the springform and removing the ring. |
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