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Blackberry-peach buckle recipe

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Ingredients

Adjust Servings:
2 cups all-purpose Flour
2 teaspoons Baking Powder
½ teaspoon Kosher Salt
½ teaspoon Cardamom
8 tablespoons Unsalted Butter , room temperature
¾ cup Sugar
1 large Egg , room temperature
1 teaspoon Vanilla Extract
½ cup Milk
2 to 3 Peach , sliced (peeled or unpeeled)
1 pint Blackberries
Confectioners’ Sugar , for dusting

Blackberry-peach buckle recipe

  • Serves 10
  • Medium

Ingredients

Directions

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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.

Steps

1
Done

Preheat oven to 350 degrees F. Spray a 9-inch springform pan with baking spray.

2
Done

In a medium bowl, combine the flour, baking powder, salt, and cardamom.

3
Done

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
Done

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
Done

Let cool completely in pan. Remove sides and dust with confectioners’ sugar. Serve at room temperature.

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Carrot top and garlic scape pesto recipe
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Country peach tart recipe
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Carrot top and garlic scape pesto recipe
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Country peach tart recipe

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