When peach season arrives, it’s the perfect time to dive into the world of peach recipes. Today, I’m sharing one of my favorites- a Fresh Peach Buckle. This classic buckle is an old-fashioned dessert that combines the best of summer fruit, juicy peaches, and a simple cake base. The result is a simple, seasonal dessert that is perfect for any occasion. 

Ingredients

• Unsalted butter at room temperature (4 oz)
• Sugar
• Light brown sugar
• Eggs, at room temperature
• Zest of 1 lemon
• Vanilla extract
• All-purpose flour
• Sea salt
• Baking powder
• Fresh peaches
• Cinnamon and sugar for sprinkling

Equipment

• 9 inch cake pan
• Large mixing bowl
• Electric Mixer
• Wooden Spoon or spatula

Instructions

• Preheat your oven: to 350 degrees F
• Prepare the peaches: Peel and slice the peaches and set aside. Add a squeeze of lemon juice and toss gently to coat.
• Prepare the batter: In a large bowl combine the butter and sugars. Cream with an electric mixer until light and fluffy. Add the eggs, lemon zest and vanilla. Mix in dry ingredients and finally fold in the peaches.
• Transfer batter to your cake pan and sprinkle cinnamon sugar onto the top of the batter.
• Bake for about 45 minutes or until golden brown. Serve with a scoop of vanilla ice cream, creme fraiche or whipped cream. 

Tips & Tricks

• Perfectly ripe peaches:  If you’re buying peaches at the grocery store or farmer’s market, look for ones that are slightly firm but yield to gentle pressure. This indicates they are ripe and ready to use. Otherwise let them ripen on the counter for a day or two. 
• Baking Pan: I make this recipe in a 9 inch round cake pan, but a 10-inch cast-iron skillet or even a square pan works.
• Other fruits: Next time you try this recipe feel free to try stone fruits like plums or nectarines, or even fresh berries would work well. 
• Peeling: To peel peaches, blanch them in boiling water for 30 seconds, then transfer to ice water. The peach skin should slip right off.
• Leftovers: The buckle is even better the next day. Store it covered at room temperature or in the refrigerator.

Enjoying Your Buckle

There’s something truly special about baking with fresh fruit, especially during peach season. This fresh peach buckle is not just a dessert; it’s a celebration of summer. The combination of a moist coffee cake-like batter, sweet and tart peaches, and a cinnamon sugar topping is pure perfection. Whether you’re a seasoned baker or trying this for the first time, this buckle recipe is sure to become one of your favorite peach recipes.

Need more peach recipes? Here are a few favorites:

• Skillet Peach Cobbler
• Peach Compote
• Peach Crumble Ice Cream

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Summer Peach Buckle

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Ingredients

• 1 stick unsalted butter at room temperature (4 oz)
• 1/2 cup sugar
• 1/4 cup light brown sugar
• 3 large eggs, at room temperature
• zest of 1 lemon
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking powder
• 4 ½ cups peeled, sliced, peaches*
• cinnamon and sugar for sprinkling

Instructions

1. Preheat oven to 375F. Grease and flour a 9 inch cake pan or pie dish. (an 8 or 9 inch square pan would work too.)
2. In a large bowl combine the butter and sugars. Cream with an electric mixer until light and fluffy.
3. Add the eggs, one at a time, mixing well after each.
4. Add the lemon zest and vanilla and mix well.
5. Sprinkle the flour, sea salt, and baking powder on top of the wet ingredients and slowly mix in on low speed making sure not to over-mix.
6. Fold in the peaches.
7. Turn the batter into your prepared dish and sprinkle with cinnamon and sugar. (I mixed about 1/2 teaspoon of each together in a small bowl.)
8. Bake for 40-50 minutes, or until the top is golden and toothpick inserted into the middle of the cake comes out clean.
9. Allow cake to cool and serve with whipped cream or ice cream, if desired.

Notes

Make sure to slice the peaches over a bowl to get all the juices into the cake. I used clingstone peaches for this which means the pits don't come out easily. I had to be creative about slicing them.

Recipe slightly adapted from: New York Times

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