Marthas Peach Buckle Recipes

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PEACH BUCKLE



Peach Buckle image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, softened, plus more for skillet
3/4 cup plus 2 tablespoons sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour (spooned and leveled)
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 pounds peaches, pitted, peeled, and cut into 1/2-inch pieces (4 cups)
1/2 teaspoon ground cinnamon
1/3 cup sliced almonds

Steps:

  • 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.

MARTHA'S PEACH BUCKLE



Martha's Peach Buckle image

A cross between a cake-like cobbler and a traditional fruit crumble, a buckle is the perfect way to showcase juicy summer peaches.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 6 to 8

Number Of Ingredients 10

1 stick (1/2 cup) unsalted butter
3 medium ripe peaches, halved, pitted and sliced 1/4-inch-thick
1 cup plus 2 tablespoons granulated sugar
1 cup unbleached all-purpose flour
2 teaspoons baking powder
Pinch fine sea salt
1 cup whole milk
1 teaspoon pure vanilla extract
2 tablespoons fine sanding sugar
Whipped cream, creme fraiche, or ice cream, for serving (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter in a 10-inch cast-iron skillet, preferably enameled, over medium heat.
  • Meanwhile, place peaches in a large bowl and sprinkle with 2 tablespoons granulated sugar.
  • In another large bowl, whisk together flour, baking powder, and salt. Add remaining 1 cup granulated sugar, milk, and vanilla; whisk until well combined. Whisk in melted butter. Pour mixture into skillet and top with peaches. Sprinkle with sanding sugar.
  • Bake until top is golden brown and a tester inserted in center comes out clean, 50 to 55 minutes. Serve warm or at room temperature with whipped cream, creme fraiche, or ice cream, if desired.

PEACH BUCKLE



Peach Buckle image

Categories     Cake     Side     Bake     Peach

Yield serves 8

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 350°F. Butter a 10-inch cast-iron skillet. In a medium bowl, whisk together flour, baking powder, and salt.
  • With an electric mixer, cream butter and 3/4 cup sugar until light and fluffy. Add eggs, one at a time, beating after each until combined and scraping down sides of bowl as needed. Beat in vanilla.
  • With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Gently fold in peaches.
  • Spread batter in prepared skillet. Mix remaining 2 tablespoons sugar with cinnamon and almonds. Sprinkle mixture evenly 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.
  • VARIATION
  • 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.

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