Wednesday, July 2, 2014

Peachberry Buckle

     What better way to celebrate the birth of our nation and the seemingly endless bounty of fresh summer fruit than with this Peachberry Buckle from King Arthur Flour.  It takes a bit of preparation but if you follow the steps and light your coals right before you assemble the cake you'll find it very easy to make.  In my 10 inch dutch oven the buckle baked for a total of 50 minutes with 10 coals around the base of the oven, 16 briquettes placed in a ring around the outside of the lid and 6 spaced evenly in the center.  I didn't even raise the lid to check on it until the 45 minute mark when I smelled cinnamon wafting from my oven.  You can substitute any one of your favorite berries for the blueberries, if you use strawberries, just be sure to cut them into smaller pieces before adding them to the batter.  This buckle is so worth the extra time it takes to put together, as a coffee cake, dessert or midnight snack, I know this light and buttery cake will definitely become one of your summer favorites.  Happy Independence Day!

Peachberry Buckle
1/4 cup (1/2 stick) butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
2 cups all-purpose flour
1/2 cup milk
1 cup blueberries (unthawed if frozen)
1 cup sliced fresh peaches, peeled or not, your choice
1/4 cup (1/2 stick) butter, at room temperature
1/4 cup brown sugar
1/2 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp almond OR vanilla extract
pinch of salt

     Lightly oil or spray 10 inch dutch oven; line with parchment paper.
     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 milk, 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 over mix or you'll get a smooth paste, rather than crumbs.
     To assemble the buckle: Spread half of the batter in prepared dutch oven.
     Layer with peach slices.
     Fold the blueberries into the remaining batter and using two tablespoons, dollop it on top of the peaches.
     Sprinkle the topping over the batter.
     Bake at 350 degrees for 50-55 minutes or until it's deep golden brown and a tester comes out clean.
     Cool in dutch oven for 45 minutes before lifting out with parchment paper.
     Serve warm or at room temperature.

Spread half of batter in parchment lined oven then
top with peaches

Mix berries with remaining batter then drop by
spoonfuls over peaches

Sprinkle with crumbly topping

Bake at 350 degrees for 50 minutes

Wait 45 minutes before lifting from oven

Serve warm with ice cream for a luscious summer dessert 

1 comment:

  1. Made this last night, followed the directions to a 'T'. Very easy to make, and the results, in a 10" dutch oven, were stellar. My only concern was whether the coals would last long enough to bake the buckle to completion. They did, barely.
    The desert was served hot with French Vanilla ice cream. The buckle is not too sweet, so the ice cream was very complimentary.
    Thanks again for a direct hit, Liddy (where ever you are!)