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Peach Buckle or Peach-Raspberry Buckle
Peach Buckle or Peach-Raspberry Buckle, which will you make first? With these two delicious recipes, it might be a difficult choice. Raspberry lovers often gravitate toward the Peach-Raspberry Buckle recipe. But for those who just want peaches and lots of them, the Peach Buckle recipe delivers.
The truth is, both of these deliver enough fruit to keep the most die-hard fruit lover happy. And true to buckle tradition, they do it in style.
You see, a buckle bakes up to be the refined cobbler. Oh, we love our cobblers, truly we do. But they often create a bit of a mess. Of course, eating fresh peaches, the juices emerging with each bite, is hardly a sophisticated affair.
And that is where our friend the Peach Buckle, or cohort, Peach-Raspberry Buckle, steps in. Though brimming with fruit, these Buckle recipes shine in the most formal setting. They play nice. And they deliver the delicious flavors, bursting with that juicy peach goodness, but in a more refined and dignified manner.
One important note about the fruit:
These recipes feature fresh fruit. And of course, we all love that fresh, juicy peach flavor. However, if you can’t find great fresh peaches, opt for the frozen kind. I’ve found that often frozen fruit works equally well in baked recipes. It’s usually frozen right after harvesting, so retains the nutrients and flavors. You might find no one knows that you used frozen fruit!
Let’s head on over to the recipes now.
First, the Peach Buckle Recipe
Best Peach Buckle
- 1 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter room temp
- 1 cup granulated sugar
- 2 large eggs
- 4 large peaches peeled, pitted and cut into 8 slices each (32 total)
- 2 tsp ground cinnamon
- 2 tbsp brown sugar
- Preheat your oven to 350°F
- Line the bottom of a 9 inch springform pan with parchment paper. Spray the parchment paper and the sides of the pan with cooking spray.
- In a mixing bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer, beat together the butter and granulated sugar until smooth.
- Beat in the eggs, one at a time.
- Add the flour mixture and beat on low until smooth.
- Use a spatula to scoop the batter into the springform pan. Spread evenly.
- Poke the peach slices into the batter. Place them around the edges in a circular pattern and continue until the entire top of the buckle has peaches.
- Whisk together the cinnamon and brown sugar. Sprinkle over top of the buckle.
- Bake at 350 for 50-60 minutes. If the top starts to brown too much during the baking process, cover with aluminum foil
- . Allow it to cool for 30 minutes before cutting and serving. Top each slice with a scoop of vanilla ice cream or a large dollop of whipped cream, if desired.
And now, the Peach-Raspberry Buckle Recipe
Peach-Raspberry Buckle Recipe
Ingredients for the Topping
- 1/2 cup all-purpose flour
- 1/2 cup pecans chopped
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 6 tablespoons unsalted butter melted
- ½ teaspoon salt
Ingredients for the Cake
- 1 cup granulated sugar
- 1/4 cup unsalted butter
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1½ cup peaches about 1 large peach, peeled and pitted, divided
- 1½ cup raspberries divided
- Preheat oven to 350°F. Prepare a 9-inch springform pan using parchment paper or grease. Set aside.
Make the Topping
- Stir together flour, chopped pecans, granulated sugar, brown sugar, and salt in a medium bowl.
- Stir in butter until well combined.
- Chill until ready to use.
Make the Cake
- Beat sugar and butter in a medium bowl with an electric mixer on medium speed until mixture looks sandy, about 2 to 3 minutes.
- Add egg, and beat until well combined.
- Beat in vanilla.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Alternating between the flour mixture and milk, add them in small portions to the butter mixture, beginning and ending with flour mixture. Beat until combined after each addition.
- Gently fold in ¾ cup each of the chopped peach and raspberries.
- Transfer batter into the springform pan. Arrange remaining ¾ cup each of the chopped peach and raspberries in an even layer over top of batter.
- Sprinkle chilled Topping evenly over the fruit.
- Bake in preheated oven until browned. When done, a wooden pick inserted in center comes out clean, about 40 to 45 minutes.
- Cool in pan on a wire rack 15 minutes.
- Run a knife around edge of pan to loosen Cake from sides. Remove sides of pan.
- Cool on wire rack about 45 minutes.
- Serve warm or at room temperature.
There you have it, two versions of Peach Buckle Recipes
Can’t decide which sounds better? I recommend trying both of them. Yes, let your family and friends judge the winner. In fact, plan a brunch and feature one or more of our peach favorites. You might find yourself the favorite host or hostess of the year!
Need More Peach Inspiration? Check out our other recipes for peaches or other flavors, too! And when you do, please let me know what you think of them. I welcome your comments. And include a photo of your delicious baked good, too!