Peach Buckle Recipe

Looking for an easy Peach Buckle recipe? Learn how to make Peach Buckle using healthy ingredients.


Submitted by ckhauffa

Makes 10 servings



A peach buckle is a peach coffeecake with a streusel topping. The batter will be extremely thick and heavy, and some effort will be required to spread it into the prepared cake pan. This buckle is best made with fresh fruit, not frozen, which is too moist. If you'd like to serve the buckle as dessert, consider a vanilla ice cream or whipped cream accompaniment. Leftovers can be wrapped in plastic and stored at room temperature for up to 2 days.

Recipe Ingredients for Peach Buckle

1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
10 tablespoons unsalted butter
2/3 cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon grated lemon zest
1 1/2 teaspoons vanilla extract
2 large eggs
4 cups fresh peaches

Recipe Directions for Peach Buckle

  1. For the cake: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan with 2-inch sides with nonstick cooking spray, line bottom with parchment or waxed paper round, and spray round; dust pan with flour and knock out excess.

  2. Whisk flour and baking powder in small bowl to combine; set aside. In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl. Beat in vanilla until combined, about 30 seconds. With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick. Using rubber spatula, gently fold in blueberries until evenly distributed.

  3. Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface. Squeeze handful of streusel in hand to form large cohesive clump; break up clump with fingers and sprinkle streusel evenly over batter. Repeat with remaining streusel. Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes. Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).

  4. Run paring knife around sides of cake to loosen. Place upside-down plate (do not use plate or platter on which you plan to serve the cake) on top of cake pan; invert cake to remove from pan, lift off cake pan, then peel off and discard parchment. Re-invert cake onto serving platter. Cool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve.

Categories

Dessert

Nutrition Facts
Serving Size 126.2g
Amount Per Serving
Calories
265
Calories from Fat
116
% Daily Value*
Total Fat
12.9g
20%
Saturated Fat
7.6g
38%
Trans Fat
0.0g
Cholesterol
73mg
24%
Sodium
213mg
9%
Potassium
243mg
7%
Total Carbohydrates
34.7g
12%
Dietary Fiber
1.6g
6%
Sugars
19.3g
Protein
3.9g
Vitamin A 13% Vitamin C 8%
Calcium 5% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
    Bad points
  • High in saturated fat
  • High in sugar
  • Contains alcohol
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