Peach Buckle

By ctozzi

This buckle -- similar to a coffee cake -- is filled with chunks of fresh peaches and topped with cinnamon-and-sugar-coated sliced almonds. Bake the buckle in a cast-iron skillet to give it a deliciously browned crust.

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened, plus more for skillet
• 3/4 cup plus 2 tablespoons sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour (spooned and leveled)
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 pounds peaches, pitted, peeled, and cut into 1/2-inch pieces (4 cups)
• 1/2 teaspoon ground cinnamon
• 1/3 cup sliced almonds

Details

Preparation time 15mins
Cooking time 60mins
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet, 9-inch square baking pan, or 2-quart shallow baking dish. In a large bowl, cream butter and 3/4 cup sugar with an electric mixer until fluffy. Add eggs, one at a time, and vanilla; beat to combine.

In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Fold in peaches.

Spread batter in prepared skillet. In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds. Sprinkle mixture over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving.