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Peach Brown Butter Buckle

July 16, 2015

It’s been a breezy 100+ degrees F in Florence for the past two weeks now (and counting) and I am melting like vanilla ice cream on top of a piping hot Brown Butter Peach Buckle… Except less pretty and a bit more sweaty.

 

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Between my sister, Rachel, and her boyfriend visiting and the fun heat wave going on, I haven’t had a spare moment to bake anything for the last two weeks!

 

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Fortunately, I made this delicious dessert a few weeks ago so I can share it with you all before peaches go out of season! This is my third time baking this dessert, which is HUGE, because I hate baking the same recipe more than once. I’ve made this recipe in a 12-inch, 10-inch, and 5-inch cast iron skillet and it always comes out fantastic. I always tweak the recipe depending on the size of the skillet I’m using because I like a good peach to cake ratio… There’s nothing worse than not having enough fruit in a fruit dessert!

 

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I have followed Kitchen Konfidence for a couple of years now and I’ve loved every recipe I’ve tried of his, but his Brown Butter Peach Buckle is truly something special. In fact, this recipe is my favorite peach recipe to date. It’s so simple, so flavorful, so moist, and such a perfect use of peaches! Annnnd there’s a brown butter, brown sugar, and pecan crumble… I love a good crumble.

 

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Hopefully it’s not too hot wherever you are reading this from so you can make this dessert immediately! Or if it is too hot where you are (and turning on the oven sounds like a cruel trick), you can just drool over these pictures and bookmark it for later! Believe me, this is worth turning on the oven for. It will be glorious.

 

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Peach Brown Butter Buckle from Kitchen Konfidence:

Cake:

¾ cup (1 1/2 sticks) unsalted butter, plus additional for greasing pan

1 ½ cups (190 grams) all purpose flour

2 teaspoons baking powder

¾ teaspoon fine grain sea salt

Pinch of allspice

1 cup sugar

2 large eggs

2/3 cup buttermilk

Peaches:

1 ½ pounds peaches, halved, pitted and cut into ½-inch thick wedges

1 tablespoon lemon juice

Streusel Topping:

¼ cup reserved brown butter (some of the butter above will be used here)

½ cup packed light brown sugar

½ cup (64 grams) all purpose flour

1/3 cup pecans, coarsely chopped

¼ teaspoon cinnamon

Pinch of fine grain sea salt

  1. To make the cake, position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line the bottom of a 12-inch cast iron skillet with parchment paper. Grease both the parchment and the sides of the skillet generously with butter, and set aside.
  2. Place butter in a small saucepan and cook over medium-low heat, stirring often, until butter foams, then browns (be careful not to burn), 5–8 minutes. Remove pan from heat and set aside to cool.
  3. In a medium mixing bowl, whisk flour, baking powder, salt and allspice until combined. In a large bowl, whisk together ½ cup cooled browned butter and sugar. Reserve remaining ¼ cup brown butter for the topping. Whisk in eggs one at a time and then stir in buttermilk. Gradually add the flour mixture into the browned butter-egg mixture, and stir until just combined. Pour the batter into the prepared skillet.
  4. To prepare the peaches, toss peach wedges with lemon juice, and arrange them in a single layer on top of the batter.
  5. To make the streusel topping, combine remaining ¼ cup brown butter, brown sugar, flour, pecans, cinnamon and sea salt in a small bowl. Mix until large crumbs form (I used my hands here). Sprinkle the topping evenly over the peaches.
  6. Transfer the skillet to the oven, and bake until the top is golden brown, and an inserted toothpick comes out with moist crumbs (40 to 45 minutes). Let cool for 5 minutes on a rack before serving.
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One Comment leave one →
  1. July 16, 2015 8:15 am

    So glad you like the recipe Claire!! And thanks for the mention. Hopefully things cool down in Florence soon. If not, keep on enjoying that ice cream with the buckle 🙂

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