3.9 from 399 votes
Peach Buckle
My classic Peach Buckle is made with buttermilk, brown sugar, and a boatload of juicy peaches. This quick one bowl recipe is just what you want in summer when ripe fruit is rolling in faster than you can gobble it down.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 8 servings
Calories: 363 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1/2 cup unsalted butter
- 3 peaches pitted and thinly sliced (about a pound)
- 2 Tbsp granulated sugar
- 1 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup brown sugar packed
- 1 large egg
- 3/4 cup buttermilk
- 1 tsp almond extract
whipped sour cream topping
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 tsp powdered sugar
Instructions
- Preheat the oven to 350F
- Put the peaches in a bowl and sprinkle them with the granulated sugar. Let sit.
- In your main mixing bowl, whisk together the flour, baking powder, salt and brown sugar. Try to get out any large lumps in the sugar.
- Whisk the egg and buttermilk together and add it to the bowl, along with the melted butter and extract. Whisk to combine, but don't over beat.
- Melt the butter in a 10 inch cast iron skillet.
- Off the heat, pour the batter into the skillet, and then top with the peach slices (along with any juices.) You can sprinkle the top with raw or sanding sugar if you like.
- Bake in the center of the oven for about 50 minutes until golden and set. Cover loosely with foil toward the end of cooking if the top seems to be browning too quickly. You can do a toothpick test if you like, but keep in mind that a buckle, like a brownie, is best when moist inside and not over baked.
- Serve warm with topping of your choice.
- To make the whipped sour cream topping, whip the sour cream, heavy cream, and sugar until it holds soft peaks.
Cup of Yum
Notes
- The first time I tested this recipe I didn't get any peaches showing on the top of the buckle, the batter hid them. The second time I made sure to mound some of the peaches up in a couple of spots so they would show in the finished cake and it was much prettier.
- *Recipe adapted from Martha Stewart.
Nutrition Information
Calories
363kcal
(18%)
Carbohydrates
50g
(17%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
66mg
(22%)
Sodium
126mg
(5%)
Potassium
281mg
(8%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
759IU
(15%)
Vitamin C
2mg
(2%)
Calcium
115mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 363
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 66mg | 22% |
| Sodium | 126mg | 5% |
| Potassium | 281mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 759IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.