BLUEBERRY-PEACH BUCKLE
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 375 degrees F. Butter an 8-inch square baking dish. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and orange zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it may look curdled). Add the flour mixture and beat, scraping down the bowl occasionally, until smooth. (The batter will be thick.) Stir in the blueberries and peach and spread in the prepared dish.
- Make the topping: Mix the granulated sugar, brown sugar, flour, nutmeg and salt in a small bowl. Work in the butter with your fingers until clumpy; scatter over the batter.
- Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Let cool at least 30 minutes. Serve with ice cream.
PEACH BUCKLE
My classic Peach Buckle is made with buttermilk, brown sugar, and a boatload of juicy peaches. This quick one bowl recipe is just what you want in summer when ripe fruit is rolling in faster than you can gobble it down.
Provided by Sue Moran
Categories Dessert
Number Of Ingredients 13
Steps:
- Preheat the oven to 350F
- Melt the butter in a 10 inch cast iron skillet.
- Put the peaches in a bowl and sprinkle them with the granulated sugar. Let sit.
- In your main mixing bowl, whisk together the flour, baking powder, salt and brown sugar. Try to get out any large lumps in the sugar.
- Whisk the egg and buttermilk together and add it to the bowl, along with the melted butter and extract. Whisk to combine, but don't over beat.
- Pour the batter into the skillet, and then top with the peach slices (along with any juices.) You can sprinkle the top with raw or sanding sugar if you like.
- Bake in the center of the oven for about 50 minutes until golden and set. Cover loosely with foil toward the end of cooking if the top seems to be browning too quickly. You can do a toothpick test if you like, but keep in mind that a buckle, like a brownie, is best when moist inside and not over baked.
- Serve warm with topping of your choice.
- To make the whipped sour cream topping, whip the sour cream, heavy cream, and sugar until it holds soft peaks.
PEACH BUCKLE
This old-fashioned American cake is baked in a cast-iron skillet. Peaches give the cake a moist texture; the almond topping makes it crunchy
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet, 9-inch square baking pan, or 2-quart shallow baking dish. In a large bowl, cream butter and 3/4 cup sugar with an electric mixer until fluffy. Add eggs, one at a time, and vanilla; beat to combine.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Fold in peaches.
- Spread batter in prepared skillet. In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds. Sprinkle mixture over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving.
FRESH PEACH CAKE
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
- Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
- Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
FRESH SOUTHERN PEACH COBBLER
I've been experimenting with cobbler for some time and this recipe is the final result. Loved by all. Use fresh Georgia peaches, of course!
Provided by aeposey
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
- Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
- Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
Nutrition Facts : Calories 561.5 calories, Carbohydrate 99.4 g, Cholesterol 45.8 mg, Fat 17.6 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 11 g, Sodium 399.7 mg, Sugar 73.1 g
FRESH PEACH CAKE
Make and share this Fresh Peach Cake recipe from Food.com.
Provided by Marie
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar and add egg.
- Add flour, soda, salt and milk and beat until smooth.
- Gently fold in peaches.
- Pour into greased and floured 13x9 pan.
- Mix cinnamon and sugar and sprinkle over top.
- Bake at 350 degrees for 30 to 35 minutes.
Nutrition Facts : Calories 293.8, Fat 8.5, SaturatedFat 5.1, Cholesterol 36.6, Sodium 232.2, Carbohydrate 51.8, Fiber 1.2, Sugar 34.6, Protein 3.8
PEACH BUCKLE
Make and share this Peach Buckle recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°; butter the bottom of a 2-quart casserole.
- Make the cake layer--in a big bowl, with an electric mixer, cream the butter and sugar.
- In another small bowl, combine the flour, baking powder, and salt; stir into the butter mixture with a wooden spoon, and then stir in the milk.
- The mixture will be thick and lumpy; spread batter into prepared casserole dish.
- Make the filling--in a big bowl, combine the peaches, sugar, and boiling water; pour over batter in the pan.
- Dot the top with the 1 tablespoon butter.
- Bake for 45-50 minutes, until the batter that bubbles up through the filling is golden.
- Serve warm or at room temperature with whipped cream or ice cream.
Nutrition Facts : Calories 310, Fat 8.3, SaturatedFat 5, Cholesterol 21.2, Sodium 190, Carbohydrate 58.3, Fiber 2.7, Sugar 43.8, Protein 3.6
BEST SOUTHERN PEACH COBBLER EVER!
The best peach cobbler recipe EVER. It's so delicious that you will be asked for the recipe every time you make it.
Provided by Southern Living
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Melt butter in a 11X13 baking dish in oven. Remove from oven when melted.
- Mix flour, 1 cup of sugar, baking powder and salt in a small bowl. Add milk and mix until just mixed. Pour batter into baking dish on top of butter. Do NOT stir.
- Bring peaches, remaining 1 cup of sugar and lemon juice to a boil in a medium sauce pan. Pour peaches over batter. Do NOT stir. Sprinkle with cinnamon.
- Bake for 35 - 45 minutes until the top of the cobbler is golden brown.
- Serve with ice cream if desired.
Nutrition Facts : Calories 402 calories, Carbohydrate 71 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, Sodium 189 grams sodium, Sugar 57 grams sugar
PEACH COBBLER
The best peach cobbler ever! Filled with fresh, sweet juicy peaches and topped with a fluffy, buttery cake-like topping. A must on the to-do list every summer. Ditch the canned peaches and cake mixes and use this fresh from scratch recipe instead, it's 100 times better!
Provided by Jaclyn
Categories Dessert
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Butter a 13 by 9 by 2 3/4-inch baking dish then pour peaches into baking dish and toss with lemon juice.
- In a small mixing bowl whisk together 1/2 cup sugar, cornstarch, 1/2 tsp cinnamon, and the nutmeg.
- Sprinkle sugar mixture evenly over peaches then toss to evenly coat, set aside.
- If using cake flour sift into a large mixing bowl, if using all-purpose flour just add to bowl (no sifting is necessary). Add 3/4 cup sugar, baking powder, baking soda, and salt and whisk to combined.
- Cut butter into flour with a fork or pastry cutter until it resembles coarse meal then make a well in center of mixture.
- Mix vanilla with buttermilk then pour buttermilk mixture into well in flour and fold and stir with a spoon just until combined (don't over-mix, it should be lumpy).
- Dollop and just lightly spread spoonfuls of the mixture evenly over top of peaches (about 12 dollops across the top).
- Whisk together remaining 2 tsp sugar with 1/4 tsp cinnamon and sprinkle evenly over top.
- Bake in preheated oven until topping is golden brown and set and and filling is bubbling, about 40 - 45 minutes.
- Remove from oven and let cool several minutes before scooping into bowls. Serve with vanilla ice cream.
Nutrition Facts : Calories 370 kcal, Carbohydrate 61 g, Protein 5 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 176 mg, Fiber 3 g, Sugar 43 g, ServingSize 1 serving
BEST EVER FRESH PEACH BUCKLE
Steps:
- Preheat your oven to 350
- Line the bottom of a 9 inch springform pan with parchment paper. Spray the parchment paper and the sides of the pan with cooking spray and wipe away any excess.
- In a mixing bowl, whisk together the flour, baking powder and salt. In the bowl of a stand mixer, beat together the butter and granulated sugar, until smooth. Beat in the eggs, one at a time. Add the flour mixture and beat on low until smooth.
- Scrape the batter into the springform pan and carefully distribute evenly. Poke the peach slices into the batter.I went around the edges in a circular pattern and continued this until the entire top of the buckle had peaches.
- Whisk together the cinnamon and brown sugar. Sprinkle over top of the buckle.
- Bake at 350 for 50-60 minutes. If the top starts to brown too much during the baking process, cover with aluminum foil. Allow to cool for 30 minutes before serving.
PEACH BUCKLE
Steps:
- Preheat oven to 350°F. Butter a 10-inch cast-iron skillet. In a medium bowl, whisk together flour, baking powder, and salt.
- With an electric mixer, cream butter and 3/4 cup sugar until light and fluffy. Add eggs, one at a time, beating after each until combined and scraping down sides of bowl as needed. Beat in vanilla.
- With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Gently fold in peaches.
- Spread batter in prepared skillet. Mix remaining 2 tablespoons sugar with cinnamon and almonds. Sprinkle mixture evenly over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving.
- VARIATION
- Fresh blackberries, raspberries, or blueberries make a nice addition to this cake. Simply replace 1 cup of cut-up peaches with 1 cup whole berries.
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- Preheat your oven to 350*F. Butter a 10 inch round deep pie dish, or casserole large enough to hold the peaches and topping.
- Put the peaches into a bowl and toss them together with the granulated sugar and cinnamon. Let sit while you are making the topping.
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- Heat oven to 350° F. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
- In a separate bowl, beat the butter and brown sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla, scraping down the sides of the bowl as necessary.
- Reduce mixer speed to low. Add half the flour mixture, then the sour cream, and then the remaining flour mixture, mixing well between additions. Fold in the peaches and blueberries. (Don’t worry if there seems to be too much fruit in proportion to batter. The batter will rise around it while baking.)
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- Set a small skillet over medium-high heat. The butter will start to foam and bubble. Don't touch it. The butter will turn clear for a moment then start to darken. It's easy for butter to burn quickly, so watch it closely. When the butter is browned and smelling wonderful, take the pan off the heat. Allow the butter to cool.
- To macerate the fruit: Add the peaches, lemon juice, 3/4 cup of the sugar, and the cinnamon into a large bowl. Stir them together.
- Heat the oven to 350° F. Line a 9-inch round cake pan with a circle of parchment paper, buttered on both sides. In a bowl, whisk together 1 and 1/2 cups of flour, 1 teaspoon baking powder, and 1/2 teaspoon of salt. In another bowl, whisk together 1/2 of the browned butter (6 tablespoons) and the remaining 1/2 cup of the sugar. Stir in 1 egg at a time, whisking each one in fully before adding the next. Stir in the milk. Sprinkle the flour mixture over the liquid mixture and stir them together with a rubber spatula until no visible flour is left. Pour the batter into the pan. Arrange the peaches over the top of the batter, leaving the juices behind (save for a sweet cocktail or use over oatmeal!).
- Combine 1/3 cup brown sugar, 1/2 cup flour, 1/4 cup chopped pecans, and 1/2 teaspoon salt with the remaining brown butter (6 tablespoons). Stir until the mixture looks like large, damp crumbs. Arrange the streusel topping evenly over the the top of the peaches. Bake the buckle until the top is golden brown and springy to the touch. If you insert a toothpick in the center and you come up with moist crumbs, you're done. (That should take about 50 minutes, or until golden brown on top) Allow the buckle to cool for at least 15 minutes.
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