Peach Brown Butter Buckle

Peach Brown Butter Buckle Stone fruit season is almost over, but I just had to squeeze in one last recipe.  Especially one as tasty as this Peach Brown Butter Buckle.  Now you may be wondering, “What the heck is a Buckle?”  Part of the cobbler family, a buckle cake is made by placing sliced fruit or berries on top of (or mixed into) a layer of cake batter.  The cake is then finished with a streusel topping.  As the cake cooks, the batter will rise up around the fruit, giving the top a buckled appearance.  I’ll have to say that this is actually the first buckle I’ve ever made, and the results?  A. Mazing.  This cake is simple to prepare, full of flavor and wonderfully rustic (aka not fussy).

My Peach Brown Butter Buckle starts with a layer of moist yellow cake made with aromatic brown butter, and just a hint of allspice.  Next, a layer of lemon-kissed peaches that melts to a jam consistency after cooking in the oven.  Finally, a streusel topping made with browned butter, brown sugar, cinnamon, and chopped pecans, adding satisfying notes of sweet, salt, and crunch.  When eaten together, these layers form the perfect bite.  So perfect that I literally ate 2/3 of this cake by myself over the span of several days.  You need to make this.  Continue reading for the recipe.

Peaches

This cake works best with ripe, seasonal fruit.  If peaches aren’t in season, pick a different fruit!  Rhubarb would work well in the spring, figs in the fall, and persimmons in the winter.  If you are making a buckle with summer produce, you could also try raspberries, blackberries, blueberries, plums, nectarines, or apricots.

Sliced Peaches and Butter Buckle Process

5.0 from 1 reviews
Peach Brown Butter Buckle
 
Adapted from Smitten Kitchen.
Author:
Recipe type: Dessert
Serves: 8 - 10
Ingredients
  • For the cake:
  • 3/4 cup (1 1/2 sticks) unsalted butter, plus additional for greasing pan
  • 1 1/2 cups (190 grams) all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon fine grain sea salt
  • Pinch of allspice
  • 1 cup sugar
  • 2 large eggs
  • 2/3 cup buttermilk
  • 1 1/2 pounds peaches, halved, pitted and cut into 1/2-inch thick wedges (I used a mix of yellow and saturn peaches)
  • 1 tablespoon lemon juice
  • For the topping:
  • 1/4 cup reserved brown butter (some of the butter above will be used here)
  • 1/2 cup packed light brown sugar
  • 1/2 cup (64 grams) all purpose flour
  • 1/3 cup pecans, coarsely chopped
  • 1/4 teaspoon cinnamon
  • Pinch of fine grain sea salt
Instructions
  1. Place butter in a medium saucepan and warm over medium-low heat. The butter will melt, then foam and bubble, then start to brown. You will notice little brown bits forming at the bottom of the pan. Stir frequently during this process and keep your attention on the pot. The butter can go from wonderfully brown to burnt in just a few moments. You will know the butter is done when it gives off a nutty aroma and turns a golden brown. Set aside and let cool.
  2. Preheat your oven to 350°F. Line the bottom of a 10-inch cast iron skillet with parchment paper (or you could use a springform pan). Grease both the parchment and the sides of the skillet generously with butter, and set aside.
  3. In a medium bowl, whisk flour, baking powder, salt and allspice until combined. In a large bowl, whisk together 1/2 cup cooled browned butter and sugar. Reserve remaining 1/4 cup brown butter for the topping. One at a time, whisk in eggs, then stir in buttermilk. Add the flour mixture into the browned butter-egg mixture, and stir until just combined. Pour the batter into the prepared skillet. Toss peach wedges with lemon juice, and arrange them in a single layer on top of the batter.
  4. To prepare the streusel topping, combine remaining 1/4 cup brown butter, brown sugar, flour, pecans, cinnamon and sea salt in a small bowl. Mix until large crumbs form (I used my hands here). Sprinkle the topping evenly over the peaches.
  5. Transfer the skillet to the oven, and bake until the top is golden brown, and an inserted toothpick comes out with moist crumbs (40 to 45 minutes). Let cool for 5 minutes on a rack before serving.

Buckle Process 2

Related recipes and articles:

Cherry Buckle

Blueberry Buckle

Brown Butter Peach Milkshake

Peach Upside-Down Brown Butter Cake

Whole Wheat Skillet Cookie

Comments

  1. says

    Brandon this is gorgeous! I’m laughing because I posted the same thing (different recipe) last week. There is something I find about this time of year that brings out the more rustic, Americana approach to desserts don’t you think? I think we are tipping toward the cooler, nestier time of year making these ‘old fashioned’ dishes so comforting. Beautiful pics as always!

    • Brandon Matzek says

      Thanks Toni!! I’ll have to go check out your version :) Perhaps it’s the patriot holidays that make me want to bake rustic, “old fashioned” desserts?

  2. says

    In response to Kevin. I make a sour cream peach pie that has steusel topping layered into the pie as he describes. It works nicely but has a very different texture than the same stuff on top. GREG

  3. megan smith says

    i see streusel and immediately think apples! i’ll slice them a little thinner than you would the peaches and let you know how it turns out. i might get adventurous and try figs after that…

  4. Lucy says

    I’ve made this twice. The first time it was too sweet, so I cut the sugar in the cake back by half and the second time it was great. Worked well in a springform pan. Used salted butter, which never did brown, but was still good enough to make again.

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