Fresh peaches are one of summer’s greatest pleasures, and when you’re not eating Pittman & Davis peaches fresh out of hand, you’re sure to enjoy including them in your favorite peach recipes. Georgia Peach Crumble is always a favorite, as is peach cobbler and peach crumble. But don’t neglect to add our Peach & Raspberry Buckle to your collection of Georgia Peach Recipes.
What is a buckle, you may ask? Similar to the aforementioned cobbler, this old-fashioned dessert takes its name from its appearance – the streusel layer atop this fruit-studded coffeecake “buckles” as the dense cake batter sinks to the bottom of the pan during baking. Don’t let the description fool you, though…it’s quite easy to make, looks beautiful when it comes out of the oven, and tastes heavenly! Buckles are traditionally made with berries, but we’ve added our sweet, melting Georgia Peaches to delightful, sweet-tart raspberries for a colorful summer fruit extravaganza the whole family will love. Try topping it with a scoop of French vanilla ice cream or fresh cream for an extra-special finish.
Ingredients:
Cake:
1 Pittman & Davis Georgia Peach, peeled and chopped, divided
1 cup fresh raspberries, divided
1 c. granulated sugar
¼ c. unsalted butter, softened
1 large egg
½ tsp. vanilla extract
1¾ c. all-purpose flour
2 tsp. baking powder
½ tsp. salt
¾ c. whole milk
Topping:
¼ tsp. salt
5 Tbsp. unsalted butter, melted
Directions:
- Preheat oven to 350°F. Grease bottom and sides of 9″ springform pan with butter; lightly dust with flour.
- Prepare topping first: stir together ½ cup flour, chopped pecans, ¼ cup granulated sugar, brown sugar and ½ teaspoon salt in a medium bowl. Stir in 5 tablespoons melted butter until thoroughly combined. Chill until ready to use.
- Beat 1 cup granulated sugar and ¼ cup butter in a medium bowl on medium speed until mixture appears sandy (2-3 minutes). Add egg; beat until well combined. Beat in vanilla.
- Whisk together 1¾ cups flour, baking powder and ½ teaspoon salt in a medium bowl. Alternately add flour mixture and milk to butter, beginning and ending with flour mixture. Beat until combined after each addition. Gently fold in ½ cup each of the chopped fresh Georgia peaches and raspberries.
- Transfer batter into springform pan. Arrange remaining chopped Georgia peaches and raspberries in an even layer over top of batter. Sprinkle topping evenly over fruit.
- Bake until browned and a wooden toothpick inserted in center comes out clean (about 40-45 minutes).
- Place pan on a wire rack to cool for 15 minutes. Run a knife around edges of pan to loosen Georgia Peach cake from sides. Remove sides of pan. Cool peach cake on wire rack for 45 minutes. Serve warm or at room temperature.
