This absolutely delicious Fruit Buckle was our breakfast this morning. Actually I have been making muffins and cakes like this non stop for breakfast ever since my daughter informed me she wanted more things like muffins for breakfast, she was bored of cereal and toast. Okay, me too. Another persuasive argument, the seasonal fruit everywhere. I did make this Buckle a few weeks ago with just peaches from my new local farmers market, the peaches were to die for, these peaches I got at WholeFoods and my dear husband ate two before I could enlighten him on the fact they are for a Buckle so, I added 2 cups of blueberries to my 2 cups of peaches and it worked out.(I even preferred the peach blueberry combo.)
Peach Blueberry Buckle
Ingredients
- 4 oz unsalted butter, softened (1 stick)
- 1-1/4 cup unbleached all purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon pure bourbon vanilla extract
- 2 cups peaches, ripe slightly firm skinned, peeled, and cut into 1 inch pieces
- 2 cups blueberries
Topping
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup sliced almonds
Instructions
- Preheat oven to 350 F and butter a 10" cast iron skillet.
- In a medium bowl combine flour, baking powder, and salt.
- In a large bowl fitted with an electric mixer, blend together butter and 3/4 cup sugar until light and creamy. Add the eggs one at a time, scraping down the bowl in between each addition. Add vanilla and mix.
- Add flour mixture to butter/sugar mixture and mix on low speed until completely blended. By hand gently fold in peaches and blueberries.
- Pour batter into the cast iron skillet and smooth the top evenly.
- In a small bowl combine the topping ingredients; 2 tablespoons sugar, cinnamon and sliced almonds, mix.
- Sprinkle topping over the cake batter and bake for 40-45 minutes or until tester in center comes out clean. Cool 20 minutes. EAT!
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