Peach Buckle

Name: Peach Buckle
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature, plus more for skillet; 1 1/4 cups all-purpose flour; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup plus 2 tablespoons sugar; 3 large eggs; 1 teaspoon pure vanilla extract; 1 1/2 pounds ripe but firm peaches, pitted, peeled, and cut into 1/2-inch pieces (4 cups); 1/2 teaspoon ground cinnamon; 1/3 cup sliced almonds

10 ingredients

14 steps

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for skillet
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 pounds ripe but firm 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 350F.
2

Butter a 10-inch cast-iron skillet.
3

In a medium bowl, whisk together flour, baking powder, and salt.
4

With an electric mixer, cream butter and 3/4 cup sugar until light and fluffy.
5

Add eggs, one at a time, beating after each until combined and scraping down sides of bowl as needed.
6

Beat in vanilla.
7

With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated.
8

Gently fold in peaches.
9

Spread batter in prepared skillet.
10

Mix remaining 2 tablespoons sugar with cinnamon and almonds.
11

Sprinkle mixture evenly over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes.
12

Let cool 20 minutes before serving.
13

Fresh blackberries, raspberries, or blueberries make a nice addition to this cake.
14

Simply replace 1 cup of cut-up peaches with 1 cup whole berries.