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.