Buckle is an American type of fruit cake, which is easy to prepare and incredibly versatile – a brilliant example of comfort dessert. To say the truth, I only attempted to make it because of my curiosity I to the name (Buckle). As I had never had a piece of buckle before, I needed to bake one. The result? The result was that during the last couple of weeks I was asked to bake few more of those.
It is a hybrid dessert – something like a cakey cobbler with a crumble topping. You can use any type of fruits you like and experiment with different toppings. The batter is light variation to a simple sponge cake batter – soft, light and smelling like home.
I particularly love this cake because of its simplicity and ease in putting together. During the peaches top season the weather outside is hot enough, so I just need to take the butter, outside, on the terrace, until peeling and cutting the fruits, and it’s soft enough for action. Then all you need really is a bowl and an electric mixer.
Makes 8 pieces
Prep time: 10 – 15 minutes
Baking time: 30 – 35 minutes
115g butter, softened + some more for the pan 150g caster sugar 3 large eggs 1 teaspoon vanilla extract 180g all-purpose flour* ¼ tsp baking powder ½ tsp salt
500 – 600g peaches (4 cups), pitted, peeled, and cut into cubes (1cm – ½ inch pieces)
For the topping:
½ tsp ground cinnamon 3 tbsp brown sugar
1/3 cup sliced almonds
*You can substitute all-purpose flour and baking powder with the same quantity of self-rising flour.
Preheat oven to 180°C/350°F.
Butter 10-10,5 inch (25,5 -27cm) round baking dish or a 10-inch square baking pan.
In a large bowl using an electric mixer, cream the softened butter and sugar until fluffy. Add eggs, one at a time and vanilla, and beat everything is well combined.
Sift flour, baking powder and salt over the mixture and beat until combined using the mixer on low speed or just whisking not too vigorously with a wooden spoon. When the batter is smooth enough fold in the peaches.
Spread the batter in the prepared skillet and level it up. Mix together brown sugar, cinnamon and almonds and sprinkle the mixture evenly on top.
Bake for 30 – 35 minutes, until a toothpick inserted in center comes out clean and topping is golden. Let the buckle cool for 20 minutes before serving.
Recipe adapted from Martha Stewart.