PEACH AND BLUEBERRY BUCKLE
I wasn't exactly quite sure what a dessert "buckle" was, but just from the look of it, it was a sort of fruit-filled cake. With the juicy summer fruits among us, I decided to give it a try. The recipe, from Real Simple, July 2013, gave a play into peaches and blueberries. Most of the ingredients are already in the pantry, so the fun was to pick out summer's best fruits.
While it was easy to make, the cake took a while to bake, totaling of 1 hour and 45 minutes. I didn't use 4 peaches, but only 3, and was able to cut into more than 8 wedges per peach. Serves 8.
- 1 3/4 cups all-purpose flour, spooned and leveled
- 2 tsp baking powder
- 1/2 tsp fine sea salt or table salt
- 8 tbsp (1 stick) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg, at room temperature
- 1/2 tsp pure vanilla extract
- 1/2 cup sour cream
- 4 peaches, each cut into 8 wedges (about 4 cups)
- 1 pint blueberries
- 1/3 cup sliced almonds
- Confectioner's sugar, for dusting
- Heat oven to 350. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
- In a separate bowl, beat the butter and brown sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla, scraping down the sides of the bowl as necessary.
- Reduce mixer speed to low. Add half of the flour mixture, then the sour cream, and then the remaining flour mixture, mixing well between additions. Fold in the peaches and blueberries. (Don't worry if there seems to be too much fruit in proportion to batter. The batter will rise around while baking.)
- Tranfer the batter into an 8X8 or other 2-qt baking dish and sprinkle with almonds. Bake until a toothpick inserted in the center comes out clean (aim for the batter, not the fruit), 1 1/2 hours to 1 hour, 45 minutes. Let cool slightly. Dust with confectioner's sugar and serve warm.