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Peach Buttermilk Buckle
Melissa Hart

Peach Buttermilk Buckle

Fresh peaches sit inside a buttermilk cake and bend its cinnamon streusel into the uneven top that gives buckle its name. Pat very juicy slices dry so the center bakes rather than steams. The finished dessert cuts into squares but keeps the fruit-forward character of a cobbler-season pan.
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Prep Time 28 minutes
Cook Time 48 minutes
Total Time 1 hour 16 minutes
Servings: 9
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 8 tbsp unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 3 cups peeled diced fresh peaches
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 4 tbsp cold unsalted butter cubed

Method
 

  1. Heat the oven to 350°F and butter a 9-inch square baking pan.
  2. Whisk 2 cups flour, baking powder and salt; beat the softened butter and granulated sugar in another bowl, then beat in the eggs one at a time and add vanilla.
  3. Mix in the dry ingredients alternating with the buttermilk, fold in the peaches and spread the batter in the pan.
  4. Rub the remaining flour, brown sugar, cinnamon and cold butter into uneven crumbs.
  5. Scatter the crumbs across the batter.
  6. Bake for 45 to 50 minutes until the center is set and the top springs back; cool at least 30 minutes before cutting.