King Arthur Peachberry Buckle
Ready In: 1 hr 15 mins
Serves: 9-12
Ingredients
CAKE
- 1⁄4 cup butter
- 3⁄4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon nutmeg
- 2 cups king arthur unbleached all-purpose flour
- 1⁄2 cup milk
FILLING
- 1 cup berries, chopped if large (e.g., strawberries)
- 1 cup peach, sliced (peeled or not, your choice)
TOPPING
- 1⁄4 cup butter
- 1⁄4 cup brown sugar
- 1⁄2 cup king arthur unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon almond extract
- 1 pinch salt
Directions
- Preheat the oven to 350°F. Lightly grease a 9" round cake pan.
- To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar.
- Beat in the egg and vanilla.
- Stir in the baking powder, salt, and nutmeg.
- Add the flour in three additions, stirring it in alternately with the milk, and beginning and ending with the flour. Set the batter aside while you make the topping.
- To make the topping: Mix all of the ingredients until crumbly. Don't over-mix, or you'll get a smooth paste, rather than crumbs.
- To assemble the buckle: Spread half the batter (about 10 ounces) in the prepared pan. Layer with the peach slices.
- Fold the blueberries or whatever fruit you are using into the remaining batter, and dollop it on top; a tablespoon cookie scoop works well here.
- Sprinkle the topping over the batter.
- Bake the buckle for 50 minutes to 1 hour, or until it's a deep golden brown and a cake tester or toothpick inserted into the center comes out clean.
- Remove the buckle from the oven, and cool it on a rack. Serve warm, or at room temperature. Store at room temperature, wrapped in plastic, for several days; freeze for longer storage.
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