Peach Buckle

Name: Peach Buckle
Yield: serves 8
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature, plus more for skillet; 1 1/4 cups all-purpose flour; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup plus 2 tablespoons sugar; 3 large eggs; 1 teaspoon pure vanilla extract; 1 1/2 pounds ripe but firm peaches, pitted, peeled, and cut into 1/2-inch pieces (4 cups); 1/2 teaspoon ground cinnamon; 1/3 cup sliced almonds

December 22, 2011

A cast-iron skillet is a rustic oven-to-table option, but you can also bake the buckle in a nine-inch square cake pan or in a two-quart shallow baking dish.

Recipe information

Yield
serves 8

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for skillet

1 1/4 cups all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

3/4 cup plus 2 tablespoons sugar

3 large eggs

1 teaspoon pure vanilla extract

1 1/2 pounds ripe but firm peaches, pitted, peeled, and cut into 1/2-inch pieces (4 cups)

1/2 teaspoon ground cinnamon

1/3 cup sliced almonds

Preparation

Step 1
Preheat oven to 350°F. Butter a 10-inch cast-iron skillet. In a medium bowl, whisk together flour, baking powder, and salt.
Step 2
With an electric mixer, cream butter and 3/4 cup sugar until light and fluffy. Add eggs, one at a time, beating after each until combined and scraping down sides of bowl as needed. Beat in vanilla.
Step 3
With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Gently fold in peaches.
Step 4
Spread batter in prepared skillet. Mix remaining 2 tablespoons sugar with cinnamon and almonds. Sprinkle mixture evenly over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving.
VARIATION
Step 5
Fresh blackberries, raspberries, or blueberries make a nice addition to this cake. Simply replace 1 cup of cut-up peaches with 1 cup whole berries.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsFruit Dessert Dessert Peach Stone Fruit Fruit Almond Nut Easy Oven Bake Cast Iron Skillet Electric Mixer Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

VARIATION

Step 5

Recipe notes