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Peachberry Buckle King Arthur Flour Yield: 9 to 12 servings Cake ¼ cup (4 Tbsp.) butter ¾ cup sugar 1 large egg 1 tsp. vanilla extract 1½ tsp. baking powder ½ tsp. salt ¼ tsp. nutmeg 2 cups King Arthur unbleached all-purpose flour ½ cup milk Filling 1 cup berries, chopped if large (e.g., strawberries) 1 cup sliced peaches, peeled or not, your choice Topping ¼ cup butter ¼ cup brown sugar ½ cup King Arthur unbleached all-purpose flour 1 tsp. ground cinnamon ½ tsp. almond extract Pinch of salt Directions Preheat the oven to 350o. Lightly grease a 9-inch round cake pan. To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar. Beat in the egg and vanilla. Stir in the baking powder, salt, and nutmeg. Add the flour in three additions, stirring it in alternately with the mmilk, and beginning and ending with the flour. Set the batter aside while you make the topping. To make the topping: Mix all of the ingredients until crumbly. Don't overmix or you'll get a smooth paste, rather than crumbs. To assemble the buckle: spread half the batter in the prepared pan. Layer with the peach slices. Fold the blueberries into the remaining batter, and dollop it on top; a tablespoon cookie scoop works well here. Sprinkle the topping over the batter. Bake the buckle for 50 minutes to 1 hour, or until it's a deep golden brown and a cake tester or toothpick inserted into the center comes out clean. Remove the buckle from the oven, and cool it on a rack. Serve warm, or at room temperature. Store at room temperature, wraped in plastic, for several days; freeze for longer storage. Note: Gammy had a blueberrie buckle recipe which she liked and I've misplaced. This is certainly similar. |
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