Thursday, July 15, 2010

Peach and Raspberry Buckle

While Ashlyn was napping and Kayla was outside making use of her new science experiment kit yesterday afternoon, I made the above referenced dessert for our prayer meeting last night.  I really LOVE this recipe.  Everything about it.  I love peaches.  I love raspberries.  I love cinnamon and sugar anything, especially a cake top crumble.  I love how easy it is.

I also love the name.  A buckle.  It's just cute.  Almost as cute as my mom's friend Lucy who gave me the recipe.  Her husband, Chuck is cute, too.  They have a daughter named Jessica and he emails me, thinking he's emailing her, ALL the time.  And his emails, also cute.  But enough about that.  Back to the buckle...


For the cake, you will need:

1 cup butter, 1.5 cups sugar, 1 cup milk, 2 eggs, 4 cups flour, 4 tsp. baking powder, 1 tsp salt, 1 tsp vanilla, 2 cups fresh peaches, 2 cups fresh raspberries

Cream butter.  Add sugar and beat well.  Add eggs and continue to beat well.  Add dry ingredients and milk.  Beat until smooth.  Mix in half of your fruit.  Pour remaining peaches and raspberries over top and press lightly into batter.  Then prepare topping.

For the topping, you will need:

1 cup sugar, 2/3 cup flour, 1 tsp cinnamon, 1/2 cup plus 2 tbsp butter

Mix together well with fork and sprinkle over cake above.

Bake @ 375 for 45-60 minutes and let sit several hours before serving.

*I always underbake, fyi (about 43-45 mins...);  a burnt buckle, NOT cute.

3 comments:

  1. I think Jessica Ware Johnson is cute. And I think her blog is cute too!

    ReplyDelete
  2. is there a pan size for this buckle recipe? Thanks

    ReplyDelete