Peachy Keen; When a Simple Peach Dessert Knocks it Out of the Park

Perhaps fancier doesn't equal better in the world of dessert recipes

Sometimes in the drive to stand out, a lot of us food bloggers and recipe developers end up overcomplicating things. There is a fine line between creating something new and novel, while still keeping the truth of the original. I have been known to venture into “the wild side” of flavor pairings. Yes, these creations can absolutely be delicious, but… but… what if you want something simple? Old fashioned, even? This is the moment for the classic Sweet Peach Buckle below to enter the room while I pause to wipe the drool from my mouth.

Sweet peaches are perfection all on their own

Peaches, Peaches, Peaches

After a few years of spring frosts mangling peach blossoms, we finally have a harvest to speak of in Western Massachusetts! Sweet, fuzzy, and perfect. These farmstead-fresh peaches were screaming at me from the market stand: ‘Make me into something special! A peach shortcake! Or frozen peach & champagne granita! Ooo - a drunken bourbon peach, simmered into a caramel sauce and served with light-as-air crepes!’ Something decadent and fancy….

But, I hit pause in the middle of my peach free-for-all session. These peaches were just amazing without any fancy treatment. The sort of peaches where the sweet juice runs down your hand with every luxurious bite. Hmmmmm. Instead of going over the top, I went back to basics. A simple cake. Butter based, and not so sweet that it overwhelms all of that peachy goodness. A little bit of cinnamon & brown sugar to bring out the fruit’s warm flavors. A quick dash of vanilla extract. This recipe makes just enough batter to coat the peaches.

Yes, a Sweet Peach Buckle is what I needed.

Sweet, gooey, and perfectly peachy. Sweet Peach Buckle Cake Recipe.

Made with Love and Served Simply

Baked in under an hour with simple ingredients, then topped with a dusting of confectioner’s sugar, this is the dessert of the summer! If the urge to zhuzh it up is too great, I had to top my warm Peach Buckle with some cold, sweet ice cream. The warm ooey gooey cake, combined with the slightly melted vanilla was almost too good. It tasted like long summer nights, walking through old orchards, and that first sensational bite of ripe summer peach that leaves you craving even more.

Watch This Quick Video for Inspiration Before You Get to the Recipe Card!

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Sweet Peach Buckle Cake

Servings: 10

Equipment

• 1 (9 inch) Springform Pan

Ingredients

• 1 3/4 cup all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon ground cinnamon

• 1 stick unsalted butter, melted

• 1/2 cup sugar

• 1/4 cup dark brown sugar, packed

• 1 large egg

• 1 teaspoon vanilla extract

• 1/2 cup full fat sour cream

• 4 medium peaches

• 1/4 cup slivered almonds for topping, optional

• 3 tablespoons confectioner's sugar for dusting

• vanilla ice cream, optional

Instructions

• Preheat oven to 350F and arrange the center rack for baking. Grease and parchment line a 9 inch springform pan.

• Wash and dry the 4 peaches. Pit the peaches and slice into eighths. Reserve.

• In a large bowl, whisk together the flour, baking soda, salt, and ground cinnamon.

• In a small skillet or microwave proof bowl, melt the butter.

• Using the bowl of a stand mixer with the paddle attachment, add the sugar, brown sugar, and melted butter. Mix completely on medium speed until incorporated.

• Add the egg and vanilla extract. Mix well.

• Lower the speed and alternate 1/2 of the dry mix and 1/2 of the sour cream. Mix. Repeat until all of the dry ingredients and wet ingredients are mixed into the batter.

• Remove the mixer bowl from the stand and using a sturdy rubber spatula, gently fold in the peaches.

• Pour the peach buckle batter into the prepared pan and smooth slightly with a small offset spatula or rubber spatula.

• Optionally; sprinkle the slivered almonds evenly on top.

• Place in the oven on the center rack and bake for 50-55 minutes, or until golden. Test with a toothpick into the center of the cake. If it comes out cleanly, you're ready to remove the cake from the oven.

• Place on a cooling rack and let cool for 10 minutes.

• Remove the outer part of the spring pan and sprinkle with powdered sugar.

• Serve warm with vanilla ice cream.

My youngest son dives in!

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