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slice of peach buckle on a white plate
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5 from 15 votes

Peach Buckle with Sweet-Tart Lemon Syrup

Fresh peaches make my Peach Buckle irresistibly delicious. Add a fresh 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?
Prep Time15 mins
Cook Time55 mins
Course: Breakfast Cake
Cuisine: American
Keyword: peach buckle, peach cake, peach cobbler
Servings: 9
Calories: 445kcal
Author: Chef Dennis Littley

Ingredients

Topping

  • 5 tablespoons unsalted butter cubed and chilled
  • ½ cup sugar
  • ½ cup flour
  • ½ cup oats

Batter

  • 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
  • 3 cups peaches chopped -fresh or frozen

Lemon Syrup

  • cup sugar
  • ½ cup lemon juice or lime juice

Instructions

  • Pre-heat oven to 350°
  • Butter a 9-inch (23cm) square cake pan.

Topping

  • 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

Batter

  • 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 butter mixture, 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, 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 batter and bake for 50-55 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.
    *I used glass, a non-commercial metal baking pan may take 5-7 minutes longer

Lemon Syrup

  • When the buckle is almost finished baking, make the syrup by heating the lemon juice 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.

Nutrition

Calories: 445kcal | Carbohydrates: 72g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 79mg | Sodium: 183mg | Potassium: 233mg | Fiber: 2g | Sugar: 46g | Vitamin A: 655IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 2mg