Peach Buckle

Prep Time:
15 mins
Total Time:
1 hrs

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


  • ½ cup (1 stick) unsalted butter, softened, plus more for skillet

  • ¾ cup plus 2 tablespoons sugar

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1 ¼ cups all-purpose flour (spooned and leveled)

  • ¼ teaspoon baking powder

  • ½ teaspoon salt

  • 1 ½ pounds peaches, pitted, peeled, and cut into ½-inch pieces (4 cups)

  • ½ teaspoon ground cinnamon

  • cup sliced almonds


  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.


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.


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.

Related Articles