King Arthur Peachberry Buckle Recipes

Steps:

• 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.

Steps:

• Make the cake: Preheat the oven to 375 degrees F. Butter an 8-inch square baking dish. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and orange zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it may look curdled). Add the flour mixture and beat, scraping down the bowl occasionally, until smooth. (The batter will be thick.) Stir in the blueberries and peach and spread in the prepared dish.
• Make the topping: Mix the granulated sugar, brown sugar, flour, nutmeg and salt in a small bowl. Work in the butter with your fingers until clumpy; scatter over the batter.
• Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Let cool at least 30 minutes. Serve with ice cream.

Steps:

• Heat oven to 375 degrees. Butter a 9-inch round cake pan.
• In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
• In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.
• Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.
• Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners' sugar.