Peach Buckle

The winters could be harsh and the cold unforgiving while the summer’s heat was relentless with the farmers praying for rain to heal their parched soil. But somehow in this pocket of Texas my Grandparents found a way to live off the land.

And in a tiny rural town they grew the sweetest peaches God ever placed on this earth. So when peach season arrives, one whiff of that glorious aroma can transport me back to their farm.

In the South, peaches are served up in so many ways, each and every one delicious. Peach Buckle is among one of the best. It’s a glorious combination of fresh peaches, cake baked underneath a streusel topping.

Start with fresh peaches, tossed with a splash of lemon juice and spiced with cinnamon and nutmeg. The vanilla cake layer is made with butter, sugar, a whole egg for richness, half and half, flour and baking powder – for a light lift, a bit of kosher salt to enhance all the flavors and pure vanilla extract to round things out.

The dessert is topped with a buttery streusel spiced with more cinnamon and nutmeg, tossed with flour and sweetened with dark brown sugar. The cake layer bakes, rising into the luscious stone fruit tucked underneath that dark gold streusel.

Cut into the Peach Buckle and scoop up one of the best of the South’s desserts!

Peach Buckle

For the cake layer:

½ cup butter, room temperature

¾ cup sugar

1 extra-large egg

1-½ cups flour

2 teaspoons baking powder

½ teaspoon kosher salt

½ cup half and half

2 teaspoons pure vanilla extract

For the peaches:

4-½ cups peaches, peeled and sliced

⅓ cup sugar

1 tablespoon fresh lemon juice

¼ teaspoon nutmeg

1 teaspoon cinnamon

For the streusel topping:

¼ cup butter cubed, well-chilled

¼ cup flour

¼ cup dark brown sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg

To make the cake layer:

Preheat the oven to 350-degrees and spray an 8” x 11″ baking dish with a cooking spray. (We used Apilco’s oval that is 12-1/4″ x 8-3/4″ x 2″ deep dish.) In an electric mixer beat the butter on medium until very creamy, about 2 minutes. Add the sugar and continue beating until light and fluffy, about 2 to 3 minutes.

Add the egg and beat into the butter and sugar on medium-low speed. Scrape down the side of the bowl as needed.

In a separate bowl, whisk the flour with the baking powder and kosher salt.

Add the flour mixture about ½ cup at a time, blending in on low speed, alternating with the half and half, ending with the flour.

Stir in the vanilla extract on low speed.

Scoop the batter into the bottom of the baking dish, then spread into an even layer.

Top with the peaches, including any juice.

For the streusel:

Using a pastry blender, cut the butter into the flour, brown sugar and spices. Blend together until the butter is in small pieces and mixture is well combined.

Sprinkle over the top of the peaches.

Bake in a 350-degree oven for 55 to 60 minutes, or until the cake is set and a toothpick inserted comes out clean.

Serve with ice cream or whipped cream. Makes enough for 8 people.

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