Peachbuckle Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees F.
• Pour lemon juice and sugar over fruit. Mix cornstarch and water and add to fruit. Mix dry spices and add to fruit and stir entire mixture and set aside.
• Melt butter in small saucepan. Mix flour, baking powder, and sugar; slowly add milk to prevent lumping. Fold this mixture into melted butter, but do not whisk. Spoon fruit on top, gently pouring in liquid. Do not mix, batter will rise to the top during baking. Bake for 30 to 35 minutes.
• Serve hot, warm, or at room temperature with whipped cream, creme fraiche or ice cream.

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:

• Preheat oven to 375°; butter the bottom of a 2-quart casserole.
• Make the cake layer--in a big bowl, with an electric mixer, cream the butter and sugar.
• In another small bowl, combine the flour, baking powder, and salt; stir into the butter mixture with a wooden spoon, and then stir in the milk.
• The mixture will be thick and lumpy; spread batter into prepared casserole dish.
• Make the filling--in a big bowl, combine the peaches, sugar, and boiling water; pour over batter in the pan.
• Dot the top with the 1 tablespoon butter.
• Bake for 45-50 minutes, until the batter that bubbles up through the filling is golden.
• Serve warm or at room temperature with whipped cream or ice cream.

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.

Steps:

• Heat oven to 350°F.
• Coat a 10-inch springform pan with nonstick cooking spray.
• In a large bowl, whisk flour, granulated sugar and salt. Cut in butter until mixture becomes crumbly. Remove 1 cup of the mixture to a small bowl and stir in the almonds and light brown sugar. Reserve for topping.
• Stir baking powder into the remaining flour mixture. In a small bowl, whisk milk, egg, and vanilla. Stir into the flour mixture until batter forms.
• Spoon half the batter into the prepared pan. Scatter the peaches and raspberries over the batter. Drop the remaining batter in tablespoons over the fruit and sprinkle with the reserved topping.
• Bake at 350°F for one hour, until golden-brown and toothpick inserted in the center comes out clean.
• Cool slightly on wire rack. Run knife around the edge and remove side of pan.
• Gently heat preserves until just liquid enough to drizzle over buckle. Serve warm or at room temperature. Enjoy!