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Fresh Peach Buckle


This makes for one super easy, not to sweet, gourmet looking cake that will have everyone going for seconds.

I decided to make this cake for me and my brothers bi-weekly dinners, he's not much of a sweet tooth any more (this guy would have probably eaten buckets of sugar in the past). So since my brothers new found aversion to everything that is too sweet, I wanted to find a recipe that he and I could both really enjoy (I still partake in all things sugar myself).




Lately I have been strapped for time, between running to class and running errands non-stop, I wouldn't be able to find the time for a recipe that called for 1000 steps to perfection. And with just two hours to prep, cut, bake, and cool I couldn't ask for a better recipe. 

Now I'm one to stock my pantry and fridge with everything I think I will need, but peaches was not one of them. So I had to rush to the store, sniff and fondle many peaches until I found the right ones for this recipe. They were super sweet and juicy, I had to stop myself from eating a few.


All you have to do it get rid of the pits and slice these babies and you're ready to move on. Yea that's right, no peeling you say?! Sign me up! The skins add this amazing color to the inside of your cake and makes it look that much better.


I can honestly say I have never made a batter like this. I used a hand mixer to whip this bad boy into shape, and the consistency made me feel like I was worthy to be in Julia Child's kitchen (oh snap! flash back to an awesome chef reference). I mad sure that after I combined all the ingredients I went through it with a spatula and folded everything that was left in the sides. You can even see the hint of my awesome teddy bear spatula, I call him Teddy for short...Mr.Bear to show him some respect.


Time to mix in those awesome peaches! I had to practice some self control because this step right here made my mouth water. The smell of the batter, the fresh peaches folded in..I definitely gave in and had a peach or two (I'm a sucker for batter). The cake is a bit dense and filled with peaches so you have to smooth it out. I used my springform pan, it makes it a lot easier when you have to take out the cake.


And now for the final step, the crunchy topping to the very peach-centric dish. The recipe calls for just plain white sugar in this step, but I wanted to tweak things up a little bit and add half white sugar and half brown sugar. I just love the depth brown sugar gives to any dessert so I had to add some in here.


Sprinkle the topping evenly on the cake and bake at 350 degrees for 45-50 minutes.


Look at that, the cake has risen, the brown  sugar caramelized on top, the smell of the peaches filling the air. Yum!


See! super easy, and super tasty to boot. There was none left, my brother went back for seconds and took the rest home! All in all I can say dinner went very well. Pair it with you favorite ice cream (I went with chocolate almond dream ice cream) and voilà dessert is served.

If I had more time on my hands I may have considered using the zest of a lemon or an orange to give it a little more umph, but there is always next time! Let me know what your tweaks are to make this dessert your own.


Fresh Peach Buckle

Ingredients
1/2 cup (1 stick) unsalted butter, softened, plus more for skillet
3/4 cup plus 
1 tablespoon sugar
1 tablespoons brown 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

Directions
  1. 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.
  2. 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.
  3. 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.




For original youtube recipe by Sarah Carey follow link below:
https://www.youtube.com/watch?v=Uj6rOY7SU4s&index=27&list=WL

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