“Buckle Up” To Break The Fast

What do you break your fast on?

It’s not clear when it started, but at some point in the last ten years, it became fashionable for home bakers to make cinnamon buns to break the fast. There are no halachos brought down about cinnamon buns in the Mishnah Berurah and it is not yet clear to me how eating them will bring the geulah. While I do love a good cinnamon bun in all its ooey-gooey delight, I’m not so much a fan of baking them when I am curled into a ball with a migraine on a long, hot fast day. There are many who like to bake on fast days to pass the time in the afternoon, and if you are up to the task, go for it. Since I cannot always count on my energy levels, I often opt to bake and freeze in advance (so I know I’m covered should the migraines come) or else I pick easy recipes that come together quickly and will be a comforting meal with a cup of coffee after an intense day of mourning. Muffins, scones, and quick breads are all good choices as well.

We spend most of the year avoiding dwelling on the worst tragedies that have befallen the Jewish People, but Tishah B’Av is a time when we allow ourselves to go there—without distraction, without any practical excuses. Each year I find myself exhausted at the end of the day, not just physically, but emotionally as well. It’s an important cathartic and therapeutic exercise that brings our national and religious awareness back to the center. Maybe we come out a little different on the other side: more connected, less desensitized.

While there is obviously no moral imperative to serve home baked items altogether post-fast, I do find my family is super appreciative when there is homey “comfort food” prepared for them after a difficult day. I am fond of fruit “buckle” cakes, especially in the summer when fresh blueberries abound. Simple to prepare, a “buckle” is a thick battered cake that holds together a high ratio of fresh fruit that is loosely folded in. It’s a deliciously moist and light choice as both a breakfast treat, or a treat to “break the fast.” Try this Blueberry and Nectarine Crumb Buckle. It may not be cinnamon buns, but there’s always Yom Kippur.

Blueberry and Nectarine Buckle

The secret to a beautiful buckle is to gently fold the fruit in by hand so as not to crush and cause the fruit to bleed into the batter.

Ingredients:

3/4 cup coconut oil, room temperature

3/4 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 teaspoon baking powder

1 1/3 cups flour

1/2 teaspoon salt

3 eggs

2 cups blueberries, picked over

3 nectarines, diced

Crumb Topping:

1/2 stick (1/4 cup) butter or margarine

1/2 cup light brown sugar

1/2 cup flour 

1/2 teaspoon cinnamon

Directions:

Preheat oven to 350° F. Line a 9-inch cake pan with parchment paper. Use an electric mixer to cream coconut oil and sugar together until fluffy. Add extracts. Next add in the dry ingredients, alternating with the eggs, one at a time, beating well after each addition. Using a spatula, scrape down sides of the bowl, then gently fold in the fruit by hand until just evenly distributed. Spread batter into a parchment-lined round cake pan. Set aside.

To make the crumb topping, combine all ingredients in a separate small bowl. Using your fingertips, blend together to form coarse crumbs; sprinkle crumb topping evenly over cake.

Bake the cake at 350°F for 40-50 minutes, until toothpick inserted comes out clean. Allow to cool, then unmold from pan. n

Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in December 2022. Follow her at @naomirosscooks on Instagram/FB/TikTok or visit her website: NaomiRossCooks.com.