Peach Buckle

329 Ratings
  • 5 60
  • 4 76
  • 3 123
  • 2 55
  • 1 15

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

Everyday Food, July/August 2004

Gallery

Read the full recipe after the video.

Recipe Summary

total:
60 mins
prep:
15 mins
Servings:
8
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Ingredients

Directions

  • 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.

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  • 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.

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.

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.

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Reviews (18)

329 Ratings
  • 5 60
  • 4 76
  • 3 123
  • 2 55
  • 1 15
Martha Stewart Member
11/24/2019
Question: Can this be made without the almond topping? Do you have a suggestion for another topping that does not include nuts? I look forward to your response so I can try making this recipe. Thanks, Gee
Martha Stewart Member
07/19/2019
It was a hit with the family. Differences I made were I used 3 table spoon less sugar for the batter and I used canned peaches that I drained off the syrupy.
Martha Stewart Member
07/13/2018
I made this twice in a cast iron pan. Both times it was a big hit and eaten quickly. If peaches aren't quite ripe, sprinkle with a little bit of sugar and let it sit for a few minutes. It is very versatile. The first time I added lots of blueberrie, second time cherries that I pitted, of course. For the topping, I didn't have almonds, so I used pecans and brown sugar instead of white.
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Martha Stewart Member
07/17/2017
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.
Martha Stewart Member
02/02/2016
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!
Martha Stewart Member
01/20/2015
This recipe is easy and quick. I have made this three times and each time there was nothing left--not even a crumb. Enjoy
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Martha Stewart Member
01/06/2015
This is a great receipe. My family love it.
Martha Stewart Member
09/07/2014
This is such a great simple recipe -- really like the topping -- I agree that it is really good for breakfast. Thanks!!!
Martha Stewart Member
08/11/2013
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.
Martha Stewart Member
08/10/2013
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.
Martha Stewart Member
02/14/2013
Very tasty recipe and easy to make even for a newbie like me!
Martha Stewart Member
10/13/2010
This recipe is not in the November 2003 issue of Everyday Food, as is indicated above.
Martha Stewart Member
09/07/2010
So easy and excellent with some whipped heavy cream :)
Martha Stewart Member
08/07/2010
I just pulled this out of the oven. It is fabulous. The consistency is somewhere between cake and custard and the flavor of the peaches really shines through. Thanks for the recipe!
Martha Stewart Member
07/15/2009
Can't see the ingredient list - the ad is in the way!
Martha Stewart Member
08/21/2008
Wonderful dessert. It reminded me of bread pudding. I did half the recipe so maybe that was why. I only had peaches and it turned out great. It was very good.
Martha Stewart Member
07/04/2008
Made this several times and it's always a hit. Not too sweet and very moist. a nice end to a good meal. JoAnn1945
Martha Stewart Member
07/02/2008
Wow!. This was really great. I added 1/2 c. frozen blackberries along with the peaches (because I didn't have as many peaches as I had thought), but I'm sure the peaches alone would have been fantastic.
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