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    Home / Recipes / Course / Dessert

    16 Sep 4, 2013 Baking  |   Jump to Recipe

    Peach Brown Butter Buckle

    Peach Brown Butter BuckleStone 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).

    This post may contain affiliate links.

    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 ButterBuckle Process

    Peach Brown Butter Buckle

    Peach Brown Butter Buckle

    by Brandon Matzek
    Adapted from Smitten Kitchen.
    5 from 2 votes
    Print Recipe Pin Recipe
    Servings 8 servings

    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
     

    • 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.
    • 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.
    • 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.
    • 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.
    • 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.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    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

    16
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Baking Tags: allspice, baking powder, butter, buttermilk, cinnamon, eggs, flour, lemon, light brown sugar, peaches, pecans, sea salt, sugar

    Reader Interactions

    Comments

    1. Toni | Boulder Locavore says

      September 4, 2013 at 11:10 am

      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!

      Reply
      • Brandon Matzek says

        September 5, 2013 at 9:40 am

        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?

        Reply
    2. Kevin Sperry says

      September 4, 2013 at 11:26 am

      Do you think that it would work if I out a layer of topping down. Then the peaches and then more topping?

      Reply
      • Brandon Matzek says

        September 5, 2013 at 9:42 am

        I think that would be fine Kevin. You might have to double the topping amounts though.

        Reply
    3. Jacqueline Maxwell says

      September 4, 2013 at 2:38 pm

      Wow this looks gorgeous and delicious. Thanks!

      Reply
      • Brandon Matzek says

        September 5, 2013 at 9:42 am

        Thanks so much Jacqueline!!

        Reply
    4. Averie @ Averie Cooks says

      September 4, 2013 at 3:19 pm

      Beautiful! Browned butter, allspice, peaches, brown sugar – a recipe for making your house smell amazing, no doubt!

      Reply
      • Brandon Matzek says

        September 5, 2013 at 9:43 am

        Yaaaasss!! Baking this cake makes the kitchen smell divine 🙂

        Reply
    5. Kiran @ KiranTarun.com says

      September 4, 2013 at 9:11 pm

      Divine!! I need a few slices, topped with vanilla ice cream. Puhleaseeee!!

      Reply
      • Brandon Matzek says

        September 5, 2013 at 9:43 am

        Great idea!! I need to bake this again and make sure I have some vanilla ice cream on hand 😉

        Reply
    6. sippitysup says

      September 6, 2013 at 5:02 pm

      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

      Reply
      • Brandon Matzek says

        September 9, 2013 at 6:42 am

        Thanks for the insight Greg!

        Reply
    7. Lori Lynn says

      September 7, 2013 at 11:19 am

      Hi Brandon – this does look a. mazing.
      Like your suggestions for fruit throughout the seasons.
      LL

      Reply
      • Brandon Matzek says

        September 9, 2013 at 6:44 am

        Thanks Lori Lynn!!

        Reply
    8. aida mollenkamp says

      September 7, 2013 at 12:12 pm

      Oh, my, this buckle is quite a beauty! I agree with you that we must enjoy every last bit of stone fruit season before it slips away!

      Reply
      • Brandon Matzek says

        September 9, 2013 at 6:46 am

        Yes! Each week I’m seeing the stone fruit (and tomato) selections dwindling in the market.

        Reply
    9. megan smith says

      October 1, 2013 at 12:47 pm

      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…

      Reply
    10. Puja @ Indiaphile.info says

      October 14, 2013 at 12:22 pm

      Yum! I love peaches and brown butter together. I made something similar over the summer and it was so yummy. I’m sure your version was fantastic!

      Reply
    11. Lynn says

      October 27, 2013 at 4:13 pm

      Made two of these today..wow it was wonderful!! Thanks for sharing!!

      Reply
    12. Kirbie says

      May 28, 2014 at 12:18 am

      Yum, I love that this is made in a skillet!

      Reply
      • Brandon Matzek says

        May 28, 2014 at 7:02 am

        Thanks :)!!

        Reply
    13. Lucy says

      July 20, 2014 at 10:12 am

      5 stars
      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.

      Reply
    14. sb says

      August 8, 2014 at 9:02 pm

      5 stars
      This was a delicious recipe! I made it in a cast iron skillet as pictured. Unfortunately, the middle would not cook (while the edges were getting pretty browned). Any thoughts? (I ended up scooping out the middle and cooking it in a ramekin bc it tasted so good!) I’m not a baker, so I’m sure it was user error.

      Reply
      • Brandon Matzek says

        August 12, 2014 at 11:27 am

        So glad you liked the recipe! You’ll definitely want to keep on cooking it until the center is fully done. If your edges are getting too brown, you can cover them with some foil to keep them from browning further.

        Reply
        • sb says

          August 18, 2014 at 6:28 am

          Thanks for the reply! I made a blueberry buckle this weekend and all I could think was ‘it’s not as good as the peach one!’. So, it’s not the top that was getting brown, it was the bottom and sides…almost like the cast iron skillet was cooking it in concentric circles from the outside circle first and then towards the center. Or maybe the peaches were too juicy? So, was wondering if maybe using a cake pan was the way to go…or firmer peaches?

          Reply
    15. Claire says

      April 15, 2015 at 3:30 am

      Hi Brandon! As soon as peaches come back in season, I am making this again because I haven’t stopped thinking about it since I made it last year! I wanted to make this for my family over Memorial Day Weekend and top it with some homemade ice cream and since you are the brains behind this delicious creation I wanted to ask if you ever serve it with anything besides vanilla ice cream? I was thinking maybe Bourbon-vanilla ice cream or sea salt and honey ice cream, but I can’t decide if it would be too much… Let me know your thoughts! xoxo

      Reply
      • Brandon Matzek says

        April 16, 2015 at 2:56 pm

        Yes!!! I make this each year now, several times during the summer months. I almost always serve this with vanilla ice cream, but other flavors would certainly work. Bourbon-vanilla sounds awesome! Maple might be fun or perhaps butter pecan? If you want to get adventurous, you could throw some rosemary into the mix. Perhaps, honey, rosemary and sea salt? Or rosemary salted caramel? Let me know what you decide on! And definitely test out the combination before the big day 🙂

        Reply
    16. jamie says

      November 16, 2016 at 10:41 am

      This looks so delicious! Is there a way to prep anything the night before?

      Reply
      • Brandon Matzek says

        November 22, 2016 at 7:19 am

        Hi Jamie! I find this cake is best baked fresh, so I would recommend baking it the same day you are going to serve it (earlier in the day is fine). You could measure out ingredients the night before. The cake certainly won’t be bad if you bake it the night before, but some of the crispy, crunchy textures will soften.

        Reply
    17. James Anderson says

      August 21, 2018 at 7:23 am

      Do you have a picture of the finished product????

      Reply
      • Brandon Matzek says

        October 1, 2018 at 10:32 am

        Hi James! I’ve fixed the broken photo links, so check out the top image for the finished product. Sorry about that! I recently updated my design and some things on the back end broke.

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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