"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Peach Buckle Recipe

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This recipe for Peach Buckle, by , is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Mauldin

Category:
Category:

Ingredients:  
Ingredients:  
8 tbl. unsalted butter, softened, plus more for the pan
6 tbl. plus 1 3/4 cups flour, plus more for the pan
1 1/2 cups sugar
3/4 tsp. kosher salt
3/4 tsp. ground cinnamon
1/8 tsp. freshly ground nutmeg
2 tsp. baking powder
2 tsp. vanilla
1 egg
1/2 cup milk
1 lb. peaches, blueberries or strawberries

Directions:
Directions:
Preheat oven to 350. Butter and flour a 9" springform pan; set aside. Make the topping: In a medium bowl, stir together 4 tbl. butter, 6 tbl. flour, 1/2 cup sugar, 1/4 tsp. salt, 3/4 tsp. cinnamon, and 1/8 tsp. nutmeg; set aside.
In a medium bowl, whisk together the remaining 1 3/4 cups flour and 1/2 tsp. salt, along with 2 tsp. baking powder; set flour mixture aside.
In a large bowl, beat the remaining butter (4 tbl.) and sugar (1 cup) with a handheld mixer on medium speed until pale and fluffy, about 1 minute. Add 2 tsp. vanilla and egg and beat until smooth. Add the flour mixture and 1/2 cup milk and mix for 1 minute. Add the peaches or strawberries or blueberries or whatever fruit you're using and, using a rubber spatula, fold them into the batter. Pour batter into prepared pan and sprinkle with reserved topping. Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Cool before serving. Serve with sweetened whipped cream, a garnish of whatever fruit you're using, and a sprig of fresh mint.

Personal Notes:
Personal Notes:
Sometimes the very best souvenirs are not things, but recipes you carry with you as a reminder of a special place. That's the case with this Peach Buckle; it's a delicious reminder of a week spent in Maine with John and Ellen Tighe. Specifically, it's the memory of a lovely day spent at a cooking school overlooking Penobscot Bay with Ellen. For our lunch, we were seated at a long table in the fresh air and sunshine with the other students, surrounded by the smell of the earth and water, while all around us grew the herbs and vegetables from which we had gathered ingredients for our meal.

 

 

 

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