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.
Servings: 8 - 10 servings
- 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
Preheat oven to 350 degrees F. Spray a 9-inch springform pan with baking spray.
In a medium bowl, combine the flour, baking powder, salt, and cardamom.
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.
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.
Let cool completely in pan. Remove sides and dust with confectioners' sugar. Serve at room temperature.
Recipe and photo from Just Peachy by Belinda Smith-Sullivan
Photography by Mark Boughton Gibbs-Smith/May 2019
Serving: 1slice | Calories: 325kcal | Carbohydrates: 55g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 219mg | Fiber: 3g | Sugar: 33g