Homemade Fresh Peach Buckle with Blackberries
What better way to use juicy summer peaches than baking them into a simple cake with a lot of flavor? This Peach Buckle recipe is a cross between a coffee cake and a cobbler, with its soft crumb cake topped with fruit instead of streusel. Pair it with slightly tart blackberries to round out the sweetness of the juicy peaches. This dessert isn't as sweet as most cakes or cobblers, but the fresh fruit and honey whipped cream more than make up for it.
Servings 10
Calories 364kcal
Ingredients
- 8 tablespoons butter room temperature
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cardamom
- ½ cup milk
- 2 peaches sliced
- 1 cup blackberries
- 1 cup heavy cream
- 2 tablespoons honey
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350º and spray a 9 inch springform pan with cooking spray.
- Cream butter in a stand mixer until smooth, about 1 minute. Add sugar and mix until it is incorporated, about 2-3 minutes, then add the egg and vanilla. Mix well.
- Whisk together the flour, baking powder, salt, and cardamom in a large bowl. Add the flour mixture to the egg mixture a little at a time, alternating with the milk until well combined. Pour the mixture into the springform pan; it will be very thick. Even out the top with an offset spatula.
- Arrange sliced peaches around the edges and blackberries in the center. Bake until a toothpick comes out clean, about 40-45 minutes. Let the pan cool completely, then remove the sides and serve with whipped cream at room temperature.
- Whip the cream and add honey, powdered sugar, and vanilla. Spoon the cream on top of the cake or dollop it on individual slices.
Notes
- If you don't have cardamon, you could use cinnamon, nutmeg or allspice.
- Try to use ripe but firm peaches.
- You can use raspberries or blueberries or a mixture or just add more peaches.
- Wait to add the whipped cream until right before serving.
