Peach Buckle Recipes

PEACH BUCKLE

Steps:

• Preheat the oven to 350F
• Melt the butter in a 10 inch cast iron skillet.
• Put the peaches in a bowl and sprinkle them with the granulated sugar. Let sit.
• In your main mixing bowl, whisk together the flour, baking powder, salt and brown sugar. Try to get out any large lumps in the sugar.
• Whisk the egg and buttermilk together and add it to the bowl, along with the melted butter and extract. Whisk to combine, but don't over beat.
• Pour the batter into the skillet, and then top with the peach slices (along with any juices.) You can sprinkle the top with raw or sanding sugar if you like.
• Bake in the center of the oven for about 50 minutes until golden and set. Cover loosely with foil toward the end of cooking if the top seems to be browning too quickly. You can do a toothpick test if you like, but keep in mind that a buckle, like a brownie, is best when moist inside and not over baked.
• Serve warm with topping of your choice.
• To make the whipped sour cream topping, whip the sour cream, heavy cream, and sugar until it holds soft peaks.

PEACH BUCKLE

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet, 9-inch square baking pan, or 2-quart shallow baking dish. 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, gradually add flour mixture to butter mixture; beat until incorporated. Fold in peaches.
• Spread batter in prepared skillet. In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds. Sprinkle mixture 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.

BLUEBERRY-PEACH BUCKLE

Steps:

• Make the cake: Preheat the oven to 375 degrees F. Butter an 8-inch square baking dish. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and orange zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it may look curdled). Add the flour mixture and beat, scraping down the bowl occasionally, until smooth. (The batter will be thick.) Stir in the blueberries and peach and spread in the prepared dish.
• Make the topping: Mix the granulated sugar, brown sugar, flour, nutmeg and salt in a small bowl. Work in the butter with your fingers until clumpy; scatter over the batter.
• Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Let cool at least 30 minutes. Serve with ice cream.

PEACH BUCKLE

Steps:

• Preheat oven to 350ºF.
• Cream together the butter, sugar and lemon zest until light and fluffy.
• Whisk together the flour, baking soda, baking powder, salt and ginger in a separate bowl.
• Add the eggs gradually to the butter and sugar and mix.
• Alternate adding the dry ingredients and buttermilk to the wet mixture and mix until smooth.
• In a bowl, mix together fresh peach slices and cinnamon.
• Place in a mixer until or massage with hands until combined.
• In a greased muffin tin pour in batter and top each with 4 peach slices and buckle topping.
• Bake between 15 - 20 minutes.
• Let buckle cool completely before eating.

PEACH BUCKLE

Steps:

• Preheat oven to 375°; butter the bottom of a 2-quart casserole.
• Make the cake layer--in a big bowl, with an electric mixer, cream the butter and sugar.
• In another small bowl, combine the flour, baking powder, and salt; stir into the butter mixture with a wooden spoon, and then stir in the milk.
• The mixture will be thick and lumpy; spread batter into prepared casserole dish.
• Make the filling--in a big bowl, combine the peaches, sugar, and boiling water; pour over batter in the pan.
• Dot the top with the 1 tablespoon butter.
• Bake for 45-50 minutes, until the batter that bubbles up through the filling is golden.
• Serve warm or at room temperature with whipped cream or ice cream.

PEACH BUCKLE

Steps:

• Preheat oven to 350°F. Butter a 10-inch cast-iron skillet. In a medium bowl, whisk together flour, baking powder, and salt.
• 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.
• With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Gently fold in peaches.
• 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
• 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.

MARTHA'S PEACH BUCKLE

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a 10-inch cast-iron skillet, preferably enameled, over medium heat.
• Meanwhile, place peaches in a large bowl and sprinkle with 2 tablespoons granulated sugar.
• In another large bowl, whisk together flour, baking powder, and salt. Add remaining 1 cup granulated sugar, milk, and vanilla; whisk until well combined. Whisk in melted butter. Pour mixture into skillet and top with peaches. Sprinkle with sanding sugar.
• Bake until top is golden brown and a tester inserted in center comes out clean, 50 to 55 minutes. Serve warm or at room temperature with whipped cream, creme fraiche, or ice cream, if desired.