Ingredients for Peach Buckle
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 6 cups peeled and sliced fresh peaches
- ½ cup boiling water
- Whipped Cream
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How to Make Peach Buckle
- Preheat oven to 375°F (190°C).
- Grease and flour a 2-quart casserole dish.
- Make the cake layer: In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar using an electric mixer until light and fluffy.
- In a separate medium bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the creamed butter mixture, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined. The batter will be thick.
- Spread the batter evenly into the prepared casserole dish.
- Make the filling: In a large bowl, gently combine 6 cups peeled and sliced fresh peaches, ¾ cup granulated sugar, and ½ cup boiling water.
- Pour the peach filling over the cake batter in the casserole dish.
- Dot the top with 1 tablespoon of butter.
- Bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbly. A toothpick inserted into the center should come out with moist crumbs.
- Let cool slightly before serving warm or at room temperature. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
175g
Fat
24g
Carbs
19g
