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+ servings
peach buckle, peach-raspberry buckle

Peach-Raspberry Buckle Recipe

With this buckle recipe, it's all about the fruit.
Prep Time 20 mins
Cook Time 45 mins
cooling time 1 hr
Total Time 2 hrs 5 mins
Course Brunch, Dessert
Cuisine American
Servings 10 servings
Calories 393 kcal

Ingredients
  

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
  • cup peaches about 1 large peach, peeled and pitted, divided
  • cup raspberries divided

Instructions
 

  • 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.

Nutrition

Calories: 393kcalCarbohydrates: 58gProtein: 5gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 51mgSodium: 336mgPotassium: 164mgFiber: 3gSugar: 34gVitamin A: 492IUVitamin C: 6mgCalcium: 92mgIron: 2mg
Keyword berries, buckle, fruit, peach
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