Summer Peach Buckle
Ingredients
- 1 stick unsalted butter at room temperature (4 oz)
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 3 large eggs, at room temperature
- zest of 1 lemon
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 4 ½ cups peeled, sliced, peaches*
- cinnamon and sugar for sprinkling
Instructions
- Preheat oven to 375F. Grease and flour a 9 inch cake pan or pie dish. (an 8 or 9 inch square pan would work too.)
- In a large bowl combine the butter and sugars. Cream with an electric mixer until light and fluffy.
- Add the eggs, one at a time, mixing well after each.
- Add the lemon zest and vanilla and mix well.
- Sprinkle the flour, sea salt, and baking powder on top of the wet ingredients and slowly mix in on low speed making sure not to over-mix.
- Fold in the peaches.
- Turn the batter into your prepared dish and sprinkle with cinnamon and sugar. (I mixed about 1/2 teaspoon of each together in a small bowl.)
- Bake for 40-50 minutes, or until the top is golden and toothpick inserted into the middle of the cake comes out clean.
- Allow cake to cool and serve with whipped cream or ice cream, if desired.
Notes
Make sure to slice the peaches over a bowl to get all the juices into the cake. I used clingstone peaches for this which means the pits don't come out easily. I had to be creative about slicing them.
Recipe slightly adapted from: New York Times