Peach Brown Butter Buckle Recipe
This delectable peach buckle is a delightful summer treat that expertly combines juicy ripe peaches with a tender cake base and a crunchy pecan streusel topping. The browned butter adds a rich and nutty flavor that enhances the sweetness of the fruit. Each bite is a symphony of textures and tastes that will transport you to a sunny orchard with every forkful.
— Constant Cookbook
Ingredients
- 12 tablespoons unsalted butter, browned then divided into half
- 4 cups thick-sliced ripe peaches (about 4 large or 6 medium peaches)
- 1 teaspoon fresh lemon juice
- 1 1/4 cups sugar, divided into 3/4 cup and 1/2 cup
- 1 teaspoon ground cinnamon
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs, at room temperature
- 2/3 cup whole milk (you can use non-dairy milk here)
- 1/3 cup brown sugar
- 1/2 cup flour
- 1/4 cup chopped pecans
- 1/2 teaspoon salt
- (half of the brown butter from above- 6 tablespoons)
Instructions
- For the butter
- Set a small skillet over medium-high heat. The butter will start to foam and bubble. Don't touch it. The butter will turn clear for a moment then start to darken. It's easy for butter to burn quickly, so watch it closely. When the butter is browned and smelling wonderful, take the pan off the heat. Allow the butter to cool.
- For the Fruit
- To macerate the fruit: Add the peaches, lemon juice, 3/4 cup of the sugar, and the cinnamon into a large bowl. Stir them together.
- For the Cake
- Heat the oven to 350° F. Line a 9-inch round cake pan with a circle of parchment paper, buttered on both sides. In a bowl, whisk together 1 and 1/2 cups of flour, 1 teaspoon baking powder, and 1/2 teaspoon of salt. In another bowl, whisk together 1/2 of the browned butter (6 tablespoons) and the remaining 1/2 cup of the sugar. Stir in 1 egg at a time, whisking each one in fully before adding the next. Stir in the milk. Sprinkle the flour mixture over the liquid mixture and stir them together with a rubber spatula until no visible flour is left. Pour the batter into the pan. Arrange the peaches over the top of the batter, leaving the juices behind (save for a sweet cocktail or use over oatmeal!).
- For the streusel topping
- Combine 1/3 cup brown sugar, 1/2 cup flour, 1/4 cup chopped pecans, and 1/2 teaspoon salt with the remaining brown butter (6 tablespoons). Stir until the mixture looks like large, damp crumbs. Arrange the streusel topping evenly over the the top of the peaches. Bake the buckle until the top is golden brown and springy to the touch. If you insert a toothpick in the center and you come up with moist crumbs, you're done. (That should take about 50 minutes, or until golden brown on top) Allow the buckle to cool for at least 15 minutes.
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