Get the Recipe:
Peach Buckle
Tender vanilla cake filled with juicy fresh peaches and topped with a crunchy cinnamon-almond topping, this easy peach buckle is a classic summer dessert that's perfect served warm or at room temperature.
Ingredients
For the buckle:
- 1 ¼ cups (150 g) all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ pounds (680 g) peaches, pitted, peeled, and cut into 1/2-inch pieces
For the topping:
- 2 tablespoons sanding sugar
- ½ teaspoon ground cinnamon
- ⅓ cup sliced almonds
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Instructions
To make the buckle:
- Preheat oven to 350°F (175°C). Grease and flour (or use a baking spray with flour) a 9-inch square baking pan.
- Whisk together the flour, salt, and baking powder. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, beating just until combined. Fold in the peaches.
- Transfer the batter to the prepared pan and spread evenly.
To make the topping and bake:
- Mix the sanding sugar, cinnamon, and almonds together in a small bowl. Sprinkle the mixture over the top of batter.
- Bake 45-50 minutes, or until the top is golden brown and a pick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for about 20 minutes before serving.
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Notes
- Sanding sugar adds a little extra crunch and sparkle, but granulated sugar works just as well.
- If you'd like, you can substitute nectarines for some or all of the peaches.
- Choose ripe but still slightly firm peaches for the best texture.
- This recipe can also be made in a 10-inch cast-iron skillet. I initially made it that way but have come to like using a light-colored metal baking pan instead.
- Store in an airtight container at room temperature up to 2 days.
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