For those who have never heard the term “buckle” as related to baking, it is a simple, fresh fruit cake. Buckles can exploit any fresh fruit in season; using canned/frozen fruit is not recommended.
Traditionally baked in preheated heavy cast iron, the base of this cake will partially separate from the pan because it simply cooks too hot/too fast for the crumb to find its own space.
Time: 20 min. Prep, 50 min. bake time, 15 min. cool time. (1hr 25min)
Yield: 1 – 10 inch round, 10-12 slices
Ingredients:
3-4 fresh peaches peeled, destoned, and sliced
1 stick butter (8 Tbsp)
1cup sugar
1 cup AP flour
2 tsp. baking powder
¼ tsp. salt
1-2 Tbsp lemon juice
1 egg
¾ cups milk
2 Tbsp. sanding sugar
Directions:
Preheat the oven to 350 deg; place your dry cast iron pan into the oven to heat as well.
Peel (with a paring knife or by scalding), slice, and destone the peaches. Place the fruit, lemon juice, and ¼ cup of the sugar in a bowl. Stir, then set aside.
Take the cast iron pan from the oven and place the butter inside to melt. Mix the remaining sugar and the melted butter in a separate bowl and whisk in the egg. Add the other dry ingredients a little at a time until you have made a thick paste. Next, whisk in the vanilla, then the milk(a little at a time).
Spread the batter into the warmed, pre-buttered cast iron pan. Distribute the peaches and residual liquid across the batter. Sprinkle the sanding sugar on top, then bake 45-55 min.
Allow to cool for at least 15 minutes. Serve warm or cold by itself or with whipped cream/ice cream.
Enjoy,
Mr. Fred
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