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Blackberry-Peach Buckle (Cake) Recipe

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Blackberry Peach Buckle cake

This beautiful Blackberry-Peach Buckle might look like it’s complicated, but it’s not.  You probably have most of the ingredients already in your fridge and pantry.  Serve it for brunch or dessert and get ready for the compliments to come rolling in.

The recipe for this beautiful buckle can be found in Just Peachy by Belinda Smith-Sullivan.   It’s one of many that highlights one of the South’s favorite fruits.

How To Make Blackberry-Peach Buckle 

For this sweet treat, you need the following ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon cardamom
  • 8 tablespoons unsalted butter, room temperature
  • 3⁄4 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1⁄2 cup milk
  • 2 to 3 peaches, sliced (peeled or unpeeled)
  • 1-pint blackberries
  • Confectioners’ sugar, for dusting

To make it, you start by preheating your oven to 350 degrees F. Spray a 9-inch springform pan with baking spray and set it aside.

In a medium bowl, combine the flour, baking powder, salt, and cardamom. In the bowl of a stand mixer, cream butter until it is a pale yellow. Add sugar and continue beating until thoroughly mixed. Add the egg and vanilla and then add the flour mixture, alternating with the milk, until well-mixed. 

Next, pour the batter into the prepared pan and add the peaches and blackberries, spreading evenly in a pretty design. Bake for 1 hour, or until golden brown and a cake tester inserted into the center comes out clean. 

Though it may be tempting to cut a slice as soon as it comes out, let cool completely in pan. Remove the sides of the pan and then dust it with confectioners’ sugar. Serve at room temperature.

New Cookbook Focuses on Delicious Recipes that are Just Peachy

As the weather heats up there is nothing like a fresh, juicy peach.  Just in time for summer, a new cookbook comes out that celebrates this delicious fruit in all its glory.   Just Peachy by Belinda Smith-Sullivan (Gibbs-Smith/May 2019) contains peach-inspired recipes allowing home cooks to enjoy this warm, summery fruit all year long.

Just Peach cookbook

Just Peachy contains 70 recipes that cover a wide range of dishes that include peaches.  Recipes range from breads, breakfasts, appetizers, entrees and desserts to sauces, preserves, condiments and drinks, all beautifully photographed.  Chef Belinda has included facts about peaches, information on growing and growers, festivals, a list of all peach varietals and how to use them, and the history of peaches.

“My love for peaches goes way back when I spent summers in Charleston, Mississippi on my grandparent’s farm,” says Chef Belinda.  “My grandfather was a cotton sharecropper, like all the other farmers around him.  Since no one had much of anything, bartering was a way of life with crops you had an abundance of. Neighbors took care of neighbors, and our neighbors delivered bushels of peaches to our doorstep throughout the summer. I would spend hours on the front porch peeling and slicing peaches, getting them ready to be canned and made into preserves or peach brandy.  I was then, and am now still, fascinated by the process and developed a deep love for peaches.”

Peaches have customarily been used in desserts or enjoyed as a juicy summer treat. The reality is that the peach is a very versatile fruit, lending itself easily to savory applications, especially when paired with meats like chicken, pork, fish, and lamb. It is not uncommon in Middle Eastern cultures, and indeed cultures around the world, to find peaches applied plentifully to dishes to enhance and awaken the flavors of some of their most revered culinary offerings, such as chutney in India, semifreddo in Portugal, and Kaiserschmarrn in Austria. 

Chef Belinda’s recipes in Just Peachy range from the sweet to the savory and include:

–    Buttermilk Peach Waffles
–    Hot Curried Peaches
–    Mascarpone Prosciutto Peach Crostini
–    Peach and Tomato Gazpacho
–    Peach-Pistachio Chicken Salad
–    Peach-Sweet Potato Casserole
–    Blackened Cod Tacos with Peach Salsa
–    Herb-Crusted Peach Mustard Pork Tenderloin
–    Berbere Flat Iron Steak with Honey Grilled Peaches
–    Old-Fashioned Peach Pie
–    Peach Bread Pudding with Rum Peach Coulis
–    Peach Upside-Down Cake
–    Peachy Strawberry-Kiwi Sangria
–    Granddad’s Easy Homemade Peach Brandy

“As you become more comfortable with the various cooking techniques in this book, it is my hope that you will start to experiment and develop additional uses for peaches in your day-to-day meal preparations.”

Belinda Smith-Sullivan is a chef, food writer, spice blends entrepreneur, and a commercially-rated pilot.  She received a culinary arts degree from Johnson & Wales University and writes a monthly column for South Carolina Living and Bella magazines.  Chef Belinda is an active member of the Southern Foodways Alliance, the International Association of Culinary Professionals (IACP), the American Culinary Federation, and Les Dames d’Escoffier.  She lives in Trenton, South Carolina in the heart of South Carolina’s peach country.  For more information on Chef Belinda, visit her website, ChefBelindaSpices.com.

Yield: 8 - 10 servings

Blackberry-Peach Buckle

Blackberry-Peach Buckle

The buckle, the almost-forgotten American pie, was the precursor to the coffee cake. While the preparations are similar, a coffee cake will generally be finished on top with a layer of streusel. Not so for the buckle, which is finished with more of whichever fruit for which it is named. Feel free to make this recipe using blueberries, raspberries, or any berries of your choice. For a more rustic presentation, this dish is spectacular when served in a cast iron skillet.

Cook Time 1 hour
Prep Time 10 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon cardamom
  • 8 tablespoons unsalted butter, room temperature
  • 3⁄4 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1⁄2 cup milk
  • 2 to 3 peaches, sliced (peeled or unpeeled)
  • 1 pint blackberries
  • Confectioners' sugar, for dusting

Instructions

  1. Preheat oven to 350 degrees F. Spray a 9-inch springform pan with baking spray. 
  2. In a medium bowl, combine the flour, baking powder, salt, and cardamom. 
  3. In the bowl of a stand mixer, cream the butter until it is a pale yellow. Add the sugar and continue beating until thoroughly mixed. Add the egg and vanilla. Add flour mixture, alternating with the milk, until well-mixed. 
  4. Pour the batter into the prepared pan and add the peaches and blackberries, spreading evenly in a pretty design. Bake for 1 hour, or until golden brown and a cake tester inserted into the center comes out clean. 
  5. Let cool completely in pan. Remove sides and dust with confectioners' sugar. Serve at room temperature.

Notes

Recipe and photo from Just Peachy by Belinda Smith-Sullivan

Photography by Mark Boughton Gibbs-Smith/May 2019

Nutrition Information:

Yield:

10

Serving Size:

1 slice

Amount Per Serving: Calories: 325Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 219mgCarbohydrates: 55gFiber: 3gSugar: 33gProtein: 5g

Nutrition information is an approximation.

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