Fresh peaches make my Peach Buckle irresistibly delicious. Add a Sweet Tart Lemon Syrup and it's the perfect dessert, breakfast or snack cake. Wouldn't you're friends and family love a slice of this deliciousness?
Buckle has been in the United States for centuries, which leads many to believe it was developed by colonists. Buckle is extremely popular in New England, where it is often made with blueberries.
While blueberry buckle is the classic version, the dessert can also be made with peaches, nectarines, raspberries, and any other fresh fruit available. You can even mix several types of fruit in your buckle.
Lets start by gathering our ingredients (aka mise en place)to make this classic dish. It’s pretty straight forward and doesn’t require a lot of different ingredients.
The base of buckle consists of a rich cake batter, which is sprinkled with fresh fruit. Some cooks prefer to split their batter, layering half in the bottom of the pan and mixing the other half with the fruit before pouring it in.
The fruit is topped with a streusel mixture. During the baking process, the cake batter rises up around the fruit, encasing the fruit in batter and causing the streusel to buckle, creating a distinctive crinkly appearance.
I just mixed my fruit right into my batter and topped it with my streusel topping.
If you love home-baked treats as much as I do, you might also like these delicious cake recipes:
- Clementine Cranberry Pound Cake
- Cannoli Pound Cake with White Chocolate Ganache
- Meyer Lemon Pistachio Pound Cake (Starbucks Copycat Recipe)
- Peaches and Cream Cottage Cheese Cake
Peach Buckle with Sweet Tart Lemon Sryup
- 4 tablespoons unsalted butter cubed and chilled
- ⅓ cup sugar
- ⅓ cup flour
- ⅓ cup oats
- 6 tablespoons unsalted butter at room temperature
- 1 cup sugar
- 1 tablespoon lemon zest
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs at room temperature
- ½ cup Greek yogurt full-fat at room temperature
- 2 cups peaches chopped fresh or frozen
Key Lime Syrup
- ⅓ cup sugar
- ½ cup lemon juice about 4 lemons
- Pre-heat oven to 350°
- Butter a 9-inch (23cm) square cake pan.
- Mix very cold butter, sugar, flour and oats with your hands until all is well mixed with peas size crumbs. Set in Refrigerator until needed
- Cream butter, sugar and lemon zest together until light and creamy, about 3 minutes. (by hand with a wooden spoon or using an electric mixer)
- Add the eggs one at a time, fully incorporating. Make sure to scrape down the sides of the bowl
- Mix together the flour, baking powder, baking soda and salt in medium-sized bowl.
- Add half the flour mixture to the creamed, mixing just enough to incorporate
- Add Greek yogurt, mixing in just enough to incorporate
- Add the remaining flour mixture, mixing just enough so it’s barely incorporated (there will still be dry bits of unincorporated flour)
- Using a flexible spatula, gently fold the peaches into the mixture. Being careful not to overmix.
- Scrape the batter into the prepared baking pan and smooth the top.
- Add the topping over the peach batter and bake for 55-60 minutes at 350 degrees.
- Or until the buckle is lightly browned on top and feels just set in the center. It should spring back lightly when you touch the center.
- When the buckle is almost finished baking, make the syrup by heating the lemon and sugar in a small saucepan over medium heat, cooking it until it thickens. It should take about 5 minutes. Don't allow the syrup to brown.
- Remove the buckle from the oven and pour the warm lemon syrup over it, letting it soak in.
- Serve buckle slightly warm or at room temperature with vanilla ice cream or home made whipped cream.