PEACH BUCKLE

Peach Buckle image

Yield serves 8

Number Of Ingredients 10

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

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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