CLICK TO DOWNLOAD OR PRINT RECIPE Fresh Peach & Cherry Buckle This week's Feature Recipe is a Buckle. A buckle is a cake that usually includes fruit and a topping which is browned and may 'buckle' as it cooks. This recipe uses fresh summer peaches and cherries for a cake that is as good as it gets. It is moist, and loaded with delicious summer fruits. The True Cinnamon and Nutmeg are added to enhance the fruit flavors and the topping has an additional amount of True Cinnamon for a great Streusel finish. This makes a terrific dessert topped with whipped cream or ice cream. It's a really special summer treat - not to be missed!
CAKE 1 1/2 cups all-purpose flour ; 1 1/2 tsp baking powder
1/2 Tbspn True Cinnamon ; 1/2 tsp Nutmeg
1 1/4 stick unsalted butter (room temperature)
2/3 cup granulated sugar ; 1/2/tsp salt
1/4 tsp almond extract ; 1 1/2 tsp vanilla extract
2 large eggs (room temperature)
2 cups fresh cherries (pitted and then sprinkled with flour)
2 cups fresh peaches (peeled and sliced)
Topping: 1/2 cup all-purpose flour 1/2 cup light brown sugar 2 Tbspns sugar (white, granulated) 1 Tblspn True Cinnamon ; 1/4 tsp salt 4 Tbspns unsalted butter (room temperature)
Directions: Make the Topping: Combine together the flour, sugars, True Cinnamon, and salt. Using a mixer, add this flour mixture to the butter and mix until no large butter pieces remain. Set aside.
Make the Cake: Spray a 9 inch round or rectangle pan and heat oven to 350 degrees. Whisk together flour, baking powder, True Cinnamon, and Nutmeg. Set aside. In another mixing bowl, cream butter, sugar, & salt, until light and fluffy. Beat in the vanilla & almond extract and mix to combine. Gradually add the flour mixture to the butter mixture and continue to mix until it is fully incorporated. Using a spatula (do not use the mixer), fold in the fruit until evenly distributed. Note: the batter will be thick. Transfer the batter to the prepared pan. Smooth the top and then sprinkle the topping over the batter. Bake until the top is lightly golden, for about 50 minutes.
Recipe Uses Our: Nutmeg Powder / True (Ceylon) Cinnamon
Comments