Raspberry Peach Buckle

Raspberry Peach Buckle // shutterbean

I’ve been buying raspberries with the intention of making dessert but every time I bring them home, I eat all of them. I suppose there are worst things to eat, but this vicious cycle has been getting in the way of me eating raspberry cake. And raspberry cake with a heavy dose of almond extract is what I’ve been craving.

Raspberry Peach Buckle // shutterbean

Cake…Cobbler…Grunt…BUCKLE. Let’s talk about the giant elephant in the room. BUCKLE! What a funny word for something that’s cake-ish. Here’s a run down of the differences. Either way, Casey refused to say buckle when he asked for another slice. When I served it up and it wasn’t so easy to cut into perfect squares, I called it a buckle. It’s like a cake that you spoon out.

Raspberry Peach Buckle // shutterbean

I call it OH WOW I LOVE THE  SWEET JUICY PEACHES, TART RASPBERRIES AND ALMONDY CAKE THAT’S REALLY A BUCKLE… THING. I think you’ll agree that this is the perfect name when you try a bite yourself. That and WHOA, Dude, WHOA.

And we’re off!

Ingredient gathering. Pantry staples meet a few market items.

Raspberry Peach Buckle // shutterbean

First we cream the brown sugar & butter. I love that there’s just brown sugar in here.

Raspberry Peach Buckle // shutterbean

Then add in the almond extract, vanilla extract & egg.

Raspberry Peach Buckle // shutterbean

Dry mixture meets wet.

Raspberry Peach Buckle // shutterbean

Sour cream goes in. Then the rest of the dry stuff.

Raspberry Peach Buckle // shutterbean

Now we stir the peaches in. This gets awkward. I started to stir in the raspberries…but then things got mushy.

Raspberry Peach Buckle // shutterbean

I decided to spread the raspberries out in the pan and spoon the batter on top. I did a few layers of berries in there.

Raspberry Peach Buckle // shutterbean

Now that everything is all set, it’s time to add the sliced almonds.

Raspberry Peach Buckle // shutterbean

Added. Now bake!

Raspberry Peach Buckle // shutterbean

Done….except!! We sugar it!

Raspberry Peach Buckle // shutterbean

Confectioner’s sugar goes on top!

Raspberry Peach Buckle // shutterbean

Annnnnnnd. CUT!

Raspberry Peach Buckle // shutterbean

We had this for breakfast the day after I baked it. So, being covered overnight made the cake extra moist (don’t roll your eyes!) with a little powdered sugar left in some parts. It was delicious.

Raspberry Peach Buckle // shutterbean

Alternately you can serve it warm with a scoop of vanilla ice cream. Yes. That would be incredible.

Raspberry Peach Buckle // shutterbean

I have no doubt.

Raspberry Peach Buckle

makes 8 servings

recipe adapted from Real Simple Magazine 

  • 1 3/4 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1/2 cup sour cream
  • 4 peaches, each cut into 8 wedges (about 4 cups)
  • 1 pint raspberries
  • 1/3 cup sliced almonds
  • confectioners’ sugar, for dusting

Heat oven to 350° F. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.

In a separate bowl, beat the butter and brown sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg, vanilla, and almond extract, scraping down the sides of the bowl as necessary.

Reduce mixer speed to low. Add half the flour mixture, then the sour cream, and then the remaining flour mixture, mixing well between additions. Fold in the peaches. (Don’t worry if there seems to be too much fruit in proportion to batter. The batter will rise around it while baking.)

Scatter raspberries into a buttered  8-by-8-inch or other 2-quart baking dish.  Transfer batter into the pan, covering the berries and sprinkle with the almonds. Bake until a toothpick inserted in the center comes out clean (aim for the batter, not the fruit),  45 minutes to 1 hour. Let cool slightly. Dust with the confectioners’ sugar and serve warm.

 

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53 Comments

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  • July 15, 2013

    Oh, my gooooodness that looks delectable. I sympathize with you on eating fruit up before you cook with it though. This looks thoroughly worth holding off though:)

  • July 15, 2013

    Yes. Yes that would be incredible. Melty vanilla ice cream on this gorgeous cake, please!

  • Wow that looks great! I made a peach and raspberry ricotta cake a while back which was kind of similar and the flavours were out of this world. I really must eat more cake for breakfast…

  • July 15, 2013

    Looks delicious! And this looks a lot like the strawberrycake that I post on my blog later this week :-)

  • July 15, 2013

    Cake for breakfast…I’m in, no matter what it’s called!
    Bookmarking this for next weekend!

  • jenny
    July 15, 2013

    I have the same problem with raspberries! brought home two boxes with the intention of making smitten kitchen’s ricotta scones with raspberries…but my raspberries seem to have disappeared. :)

  • July 15, 2013

    YUM! Sounds perfect!

  • This looks like my kind of dessert!! Your working title is a keeper :)

  • July 15, 2013

    I have the same problem with raspberries. This looks totally delicious, and that link to the article on differences between desserts was so helpful!

  • July 15, 2013

    This.Looks.Amazing. And buckle is so fun to say!

  • Mmm buckles are soooo awesome, and this one sounds perfect! Yum!

  • July 15, 2013

    HA! we did the exact same thing with the raspberries I bought yesterday–they were gone within an hour of coming through the door, with no hope for baking of any kind. O guess I just need to get double the amount next time… This buckle sounds so good! Such a perfect way to eat summer fruit.

  • July 15, 2013

    This looks so perfect! Between this and your blueberry pudding cake I’m becoming quite the fan of spoonable cakes ;D

  • Jenny
    July 15, 2013

    I have everything except the almond extract!…excuse me while i go cry in the corner :(

    • Tracy
      July 15, 2013

      The original recipe uses vanilla extract (only 1/2 teaspoon) so you could totally go that route….but you’ll be missing that almond kick that makes it super good!

  • July 15, 2013

    Buckle sounds like swashbuckle, which makes me want to eat this dressed in 100% pirate garb. Aaaargh. This is my brain. Help.

  • July 15, 2013

    Oh man. This looks ridiculously good. I’m super hungry for this fruity goodness!

  • July 15, 2013

    This looks so good! I love raspberries and almonds together, and it’s even better when peaches crash the party. I’m definitely making this the minute it drops below 90 degrees.

  • July 15, 2013

    I love rustic, slump-y summah-time cakes of this ilk. They have just the right feel for the laziness of the warm months. Very much down with the buckle scene. Those raspberries look so plump! :)

  • July 15, 2013

    Ohmyyum!! I need this in my life! With a few scoops of ice-cream :)

  • Lindsey
    July 15, 2013

    I made this tonight using Cup4Cup to make it gluten-free, and used honey roasted sliced almonds from TJs (all I had on hand) – it was so so good. Perfect summer dessert :)

    • Tracy
      July 15, 2013

      Awesome! I have some Cup4Cup in my pantry I need to use up! Next round, I’m doing it!

  • July 15, 2013

    I have been eyeing a few buckle recipes but I have an irrational fear that my cake wouldn’t rise up to ‘buckle” around the fruit. Don’t know where that came from…

  • laura
    July 15, 2013

    I made this cake (err, I mean, buckle) from the Real Simple magazine recipe. It was super easy and delicious. I like your changes of using almond extract and raspberries! Super yumm!

  • July 16, 2013

    While looking at your pictures, I realize that I always peel my peaches when baking — are they easy to eat in the buckle and don’t get all tough and weird?

    Can’t wait to try this!

    • Tracy
      July 16, 2013

      You barely notice them!

  • Ok, so I have never heard of a buckle before. Maybe that’s not a good thing for a food blogger to admit. But those peaches and this juicy cake look so good I don’t think it matters what you call this!

  • Buckle, cake, whatever you call it, it looks delicious! I love that it can be spooned right out of the pan. This is getting added to my summer recipe list!

  • July 16, 2013

    Tracy,

    Love when your words make me giggle to myself. It’s like the podcast, but inside my head. Don’t know what about it either, just really feel like it jived with me. Thanks for writing these words.

    • Tracy
      July 16, 2013

      hahaha. Thanks! Thanks for listening to my podcast as well. That’s rad.

  • July 16, 2013

    Yum, this looks so fabulously delish! I have raspberries and peaches in the house…now to de-gluten the recipe…

    • Tracy
      July 16, 2013

      One of my readers used cup4cup!

  • July 16, 2013

    I have raspberries starting to ripen. Will definitely try this.

  • July 16, 2013

    This is my exact problem with raspberries. I cannot never not eat them. I made this recipe with blueberries and peach. So good!

  • July 16, 2013

    This looks delicious. The perfect excuse to eat cake for breakfast…now I just need some fresh raspberries and peaches!

  • July 16, 2013

    It just came out of the oven and it looks fantastic! Can’t wait to dig into it tomorrow morning.

    • Tracy
      July 16, 2013

      Awesome! Keep me posted.

      • July 18, 2013

        It was amazing! I will be making this again.

  • The word buckle used in a dessert context has always made me giggle. This one looks lovely!

    • Tracy
      July 17, 2013

      exactly!

  • Jenny
    July 17, 2013

    I made this from the Real Simple recipe too but was puzzled by how long it was supposed to bake for -1 1/2 hours to 1 hour 45 min! Luckily I checked on it sooner since it was dark brown and almost burnt. I double checked the temperature on oven at it was definitely on 350 degrees. Did anyone else have this problem with the bake time? Maybe I did something wrong or didn’t put enough fruit. Oh well! I’ll try again.

    • Tracy
      July 17, 2013

      Jenny! Thanks for bringing this up! My oven runs SUPER hot and I took it out at 45 minutes. I thought that it would mean an hour for someone’s regular/calibrated oven. I’m going to alter the recipe so no one else runs into this problem. Thanks!

  • July 18, 2013

    I’m totally craving fresh raspberries right now. And this cake. I completely understand your previous dilemma.

  • July 18, 2013

    Buckle is a funny word! Thanks for the link to different types of baked fruit desserts. As long as you give me some butter, sugar, and fruit, I’m good to go!

  • July 19, 2013

    My family suffered through dinner just to get to this last night. Almond? Peaches? Blueberries? (I know, I didn’t have raspberries.)

    We’re going to be suffering through dinner again so we can repeat it!

    • Tracy
      July 19, 2013

      Luvky family!!!

  • Karen
    July 20, 2013

    Made this today and it was a big hit! Yet another winner

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