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Peach Buckle

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This old-fashioned American cake is baked in a cast-iron skillet. Peaches give the cake a moist texture; the almond topping makes it crunchy

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, July/August 2004

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened, plus more for skillet
  • 3/4 cup plus 2 tablespoons sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 pounds peaches, pitted, peeled, and cut into 1/2-inch pieces (4 cups)
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup sliced almonds

Directions

  1. 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.

  2. 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.

  3. 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.

Variations

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.

Cook's Notes

Instead of using a cast-iron skillet, you can make the buckle in a 9-inch square baking pan or in a 2-quart shallow baking dish. Serve straight from the pan.

Reviews Add a comment

  • ALR6712191DW
    17 JUL, 2017
    Really terrific! Used southern peaches in season and some fresh red cherries that I pitted & halved, which made it really colorful. Served small scoop of vanilla ice cream on the side, tho cake is very moist on it's own Don't cover the dish before serving or the top will lose its crispiness.
    Reply
  • nancythesleuth
    2 FEB, 2016
    I made this using canned peaches that was about to get expired soon. Didn't expect it to turn out good, but it exceeded my expectations- it was amazing. I'm definitely making this again as my family loves it so much. Thank you Martha for the recipe!
    Reply
  • UPage
    20 JAN, 2015
    This recipe is easy and quick. I have made this three times and each time there was nothing left--not even a crumb. Enjoy
    Reply
  • DRGuzman
    6 JAN, 2015
    This is a great receipe. My family love it.
    Reply
  • JulieJ
    7 SEP, 2014
    This is such a great simple recipe -- really like the topping -- I agree that it is really good for breakfast. Thanks!!!
    Reply
  • hs29
    11 AUG, 2013
    This recipe actually appears on page 38 of the July/August 2004 issue, not the November 2003 issue as noted. It's excellent, as well as easy to make.
    Reply
  • MS10988074
    10 AUG, 2013
    A very tasty and fruity dessert. Not sure how I would describe the cake portion of this, a bit denser than you might think. I think mine was closer to a bread pudding with all the fruit adding so much moisture. The topping was a wonderful contrast.
    Reply
  • John Hanley
    14 FEB, 2013
    Very tasty recipe and easy to make even for a newbie like me!
    Reply
  • MS11324321
    13 OCT, 2010
    This recipe is not in the November 2003 issue of Everyday Food, as is indicated above.
    Reply
  • Shedevilsister
    7 SEP, 2010
    So easy and excellent with some whipped heavy cream :)
    Reply