Sunday, July 31, 2011
This is one of those perfect summer desserts; not too sweet with a focus on the fruit. It is also a "rustic" dessert, similar to nantucket pies, cobblers, etc., which are my favorite to make during the super hot months because they aren't fussy and are very forgiving. When the thermometer hangs steady in the 90s and at times manages to reach over 100 F, my patience wains. But my need for dessert seems to be directly correlated with the heat - peach buckle to the rescue!
I admit that when I had my first slice, I wished it had been peachier. The only bites that had peach flavor were those with actual peach slices. However the next morning (when I can usually be found having another piece of whatever baked good had been made the day before), the flavors melded beautifully and the whole cake had a delightful peach flavor.
Peach Buckle (adapted slightly from Smitten Kitchen)
Note: Make sure your pan is deep enough so when the peaches "buckle" into the batter, it does not over flow. After assembling, there should be space between the top layer and the edge of your pan.
Cake & Filling
3/4 cup unsalted butter, melted & browned
1 1/2 cups all purpose flour
2 tsp baking powder
3/4 tsp salt pinch allspice
1 cup sugar
2/3 cup whole milk
1 tbsp lemon juice
1 1/2 lbs peaches, skin removed & sliced into wedges
1/4 cup melted butter (reserved from above)
1/2 cup sugar
1/2 cup flour
1/4 tsp cinnamon
1. Preheat your oven to 350 F. Line a large glass baking pan with parchment paper and butter the sides.
2. Melt and brown your butter. In a medium bowl mix flour, baking powder, salt and allspice.
3. In a separate bowl, mix 1/2 cup cooled brown butter, sugar, eggs, and milk. Add flour mixture to the wet mixture and stir until combined. Spread into your prepared pan.
4. Line the top of the batter with peach wedges. In a separate bowl, combine reserved melted butter, sugar, flour, cinnamon & salt for topping. Sprinkle the topping on top of the peaches.
5. Bake for 40-45 minutes until topping is browned. Let sit for about 20 minutes before serving.