Food & Cooking Recipes Dessert & Treats Recipes Peach Buckle 3.3 (329) 18 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs Servings: 8 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 Ingredients 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 ⅓ cup sliced almonds 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. 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. Rate it Print