Updated: Nov 11, 2021
When I visited Georgia at the end of July, I was inspired to create something with those famous Georgia peaches. Particularly sweet and juicy, Georgia peaches are tasty in whatever recipe you choose to use them in, but I wanted to find a traditional recipe. When I read the recipe for Peach Buckle, I immediately realized it was the perfect dessert recipe to highlight the lovely and intense taste of those amazing Georgia Peaches. The Peach Buckle sponge complements the flavor of the peaches— not too dense or too sweet to overshadow the natural taste of the fruit.
Peach Buckle is a combination of a nice, light cake, and fresh peaches, topped with a coffeecake-like crumb. My personal addition of the raspberry sauce is a nice tangy component to this dessert.
6 fresh peaches, sliced
1 tablespoon lemon juice
1/2 cup sugar
4 tablespoon butter, at room temperature
1 teaspoon vanilla extract
1 egg, lightly beaten
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/3 cup buttermilk
1/3 cup granulated sugar
1/3 cup all- purpose flour
1/4 cup butter, at room temperature
8 ounce container fresh raspberries
1/2 cup granulated sugar
Yields: 1 (9 inch) round cake
Prep Time: 30 minuites
Cook Time: 40-50 minuites
Preheat oven 375°F.
Grease a round 9-inch cake pan.
In a bowl, toss the sliced peaches with lemon juice and 1/4 cup of the sugar. Set aside.
In a stand mixer with a whisk attachment, cream the butter, sugar, vanilla extract and the egg.
In a separate bowl, sift the flour with salt and baking powder.
Add the dry ingredients into the butter mixture, alternating in batches with the buttermilk additions.
Pour the batter into the prepared cake pan. Top with the peach mixture.
In a bowl, mix all the ingredients for the crumb topping.
Sprinkle the mixture over the fruit. Bake the cake for 40-50 minutes.
While the cake is baking, place the raspberries in a small saucepan.
Add the sugar and cook for 7 minutes, until the fruit is well cooked.
Remove from the heat and place in a sieve to remove the seeds.
Place the raspberry sauce in a bowl.
Test the cake to make sure its cooked through.
Remove from the oven and allow it to cool.
Unmold the cake on a nice platter, serve at once with whipped cream and the raspberry sauce.