A peachy delight from way back in September 2010.
Rustic and elegant. That’s how I’d describe this incredible Peach Buckle from issue #14 of Everyday Food Magazine.
First, it’s almost the perfect time of year to be using the sensationally seasonal peach. I have to say, this recipe made for a divinely moist cake. And the crunchy, cinnamon-sugar-almond topping was perfect. The magazine indicates that you can use a square baking pan, but if you have a cast-iron skillet, you should use it. It makes the presentation of the final product that much more special. I have a feeling that this is the first of many buckles to come.
Peach Buckle – Everyday Food, November 2003
- 1/2 cup (1 stick) unsalted butter, softened, plus more for pan
- 3/4 cup plus 2 tablespoons sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 pounds peaches, pitted, peeled and cut into 1/2 inches pieces (4 cups)
- 1/2 teaspoon ground cinnamon
- 1/3 cup sliced almonds
Preheat oven to 350 degrees Butter a 10-inch cast-iron skillet or 9-inch square baking pan. In a large bowl, cream butter and 3/4 cup sugar with an electric mixer until fluffy. Add eggs, one at a time, and vanilla; beat to combine.
In a medium bowl, whisk together flour, baking powder and salt. With mixer on low speed, add flour mixture to butter mixture; beat until incorporated. Fold in peaches.
Spread batter in prepared skillet or pan. In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon and almonds. Sprinkle mixture over top; bake until a toothpick inserted in the center comes out clean the topping is golden, 45 – 50 minutes. Let cool 20 minutes before serving.