A buckle is a great dessert to showcase summer stone fruit like white peaches, which are a peach variety that is very sweet. They are baked in a simple cake batter that is topped with almonds and cinnamon.
It’s almost the end of stone fruit season so when I saw a nectarine buckle on Food Librarian I decided I needed to get to the market and by some fruit so I could make it. Unfortunately, the nectarines I found did not look very good but, luckily, they had some beautiful giant white peaches so I got those instead.
I love white peaches because they are sweeter than yellow ones and less acidic. The skin is rosy in color, but inside the flesh is a beautiful snow-white color.
You can use yellow and white peaches interchangeably in recipes, but the yellow peaches definitely add a nicer pop of color. I knew my buckle wouldn’t be as pretty with the white peaches, but it still tasted wonderful and I couldn’t pass up the beautiful white peaches when I saw them at the store.3
Peach Buckle Recipe
I pretty much loved everything about the nectarine buckle recipe I found – I loved how the fruit peeked out from the cake. I also really liked the simple almond and cinnamon topping.
A fruit buckle is a very simple cake so it’s important to use fruit that is in season since it really stands out in the cake. There is very little cake batter, just enough to cover the fruit and hold it together once it’s baked. As I was making this cake, I worried there wasn’t enough batter but it turned out to be the perfect amount.
Even though I knew my white peaches would be quite pale in the cake, I knew their natural sweetness would shine. I was tempted to add even more fruit to the buckle, but I didn’t because I didn’t want it to fall apart when I sliced it since there’s so little battle holding it together.
- Making a buckle is similar to other cake recipes. You cream together butter and sugar before adding the eggs. Whisk the dry ingredients together and add them to the wet ones.
- I cut my peaches into 1/2” pieces and folded them into the batter.
- For the topping, just mix slivered almonds, cinnamon, and sugar together and sprinkle it over the cake batter.
- I baked my buckle in a 9×9” pan until a toothpick came out clean, about 45 to 50 minutes at 350°F.
- 1/2 cup (1 stick) unsalted butter softened
- 3/4 cup + 2 tbsp granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 lbs peaches pitted, peeled, and cut into 1/2-inch pieces (4 cups)
- 1/2 tsp ground cinnamon
- 1/3 cup sliced almonds
- Preheat oven to 350°F. Line a 9" square baking pan with parchment or foil.
- In a large bowl, cream butter and 3/4 cup sugar until fluffy. Add eggs, one at a time, and vanilla; beat to combine.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Fold in peaches.
- Spread batter in prepared pan. In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds.
- Sprinkle mixture over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.