Fresh Peach Melba Coffee Cake Buckle Recipes

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FRESH PEACH MELBA COFFEE CAKE (BUCKLE)



Fresh Peach Melba Coffee Cake (Buckle) image

This recipe came out in this month's Family Circle. I just made it, and I thought it was delicious. I used fresh peaches, and everyone thought it was very tasty. I don't know if I would call it a coffee cake or a cobbler. We ate it similar to a cake for dessert (in slices). According to Family Circle, "this fruit-filled dessert buckles as it bakes, hence the name". I used black raspberry preserves. I also used a bit more than the recipe called for- but this is just a personal preference. It was easier to just use the rest of an already opened jar. I ended up covering the edges with foil about 3/4 the way though its baking time because they browned a bit faster than the middle (like a pie). It thought it was almost better the second day when the cake had soaked up more of the fruit. It is SO GOOD! Try it!!

Provided by History Teacher

Categories     Breads

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon salt
3/4 cup cold unsalted butter (1 1/2 sticks- cut into 1/2 inch pieces)
1/3 cup slivered almonds
1/3 cup packed light brown sugar
2 teaspoons baking powder
1/2 cup milk
1 egg
1 teaspoon vanilla extract
3 cups peeled and chopped peaches (about 1 3/4 lbs.)
1 1/2 cups raspberries (6 oz. package)
1/4 cup raspberry preserves

Steps:

  • Heat oven to 350°F.
  • Coat a 10-inch springform pan with nonstick cooking spray.
  • In a large bowl, whisk flour, granulated sugar and salt. Cut in butter until mixture becomes crumbly. Remove 1 cup of the mixture to a small bowl and stir in the almonds and light brown sugar. Reserve for topping.
  • Stir baking powder into the remaining flour mixture. In a small bowl, whisk milk, egg, and vanilla. Stir into the flour mixture until batter forms.
  • Spoon half the batter into the prepared pan. Scatter the peaches and raspberries over the batter. Drop the remaining batter in tablespoons over the fruit and sprinkle with the reserved topping.
  • Bake at 350°F for one hour, until golden-brown and toothpick inserted in the center comes out clean.
  • Cool slightly on wire rack. Run knife around the edge and remove side of pan.
  • Gently heat preserves until just liquid enough to drizzle over buckle. Serve warm or at room temperature. Enjoy!

Nutrition Facts : Calories 405.5, Fat 17, SaturatedFat 9.4, Cholesterol 56.9, Sodium 325.7, Carbohydrate 60, Fiber 3.1, Sugar 35.9, Protein 5.2

PEACH BUCKLE



Peach Buckle image

Make and share this Peach Buckle recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

4 tablespoons butter (plus extra for the dish)
1/2 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
8 fresh ripe peaches, peeled and sliced
3/4 cup sugar
1/2 cup boiling water
1 tablespoon butter
whipped cream or vanilla ice cream

Steps:

  • Preheat oven to 375°; butter the bottom of a 2-quart casserole.
  • Make the cake layer--in a big bowl, with an electric mixer, cream the butter and sugar.
  • In another small bowl, combine the flour, baking powder, and salt; stir into the butter mixture with a wooden spoon, and then stir in the milk.
  • The mixture will be thick and lumpy; spread batter into prepared casserole dish.
  • Make the filling--in a big bowl, combine the peaches, sugar, and boiling water; pour over batter in the pan.
  • Dot the top with the 1 tablespoon butter.
  • Bake for 45-50 minutes, until the batter that bubbles up through the filling is golden.
  • Serve warm or at room temperature with whipped cream or ice cream.

Nutrition Facts : Calories 310, Fat 8.3, SaturatedFat 5, Cholesterol 21.2, Sodium 190, Carbohydrate 58.3, Fiber 2.7, Sugar 43.8, Protein 3.6

MARTHA'S PEACH BUCKLE



Martha's Peach Buckle image

A cross between a cake-like cobbler and a traditional fruit crumble, a buckle is the perfect way to showcase juicy summer peaches.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 6 to 8

Number Of Ingredients 10

1 stick (1/2 cup) unsalted butter
3 medium ripe peaches, halved, pitted and sliced 1/4-inch-thick
1 cup plus 2 tablespoons granulated sugar
1 cup unbleached all-purpose flour
2 teaspoons baking powder
Pinch fine sea salt
1 cup whole milk
1 teaspoon pure vanilla extract
2 tablespoons fine sanding sugar
Whipped cream, creme fraiche, or ice cream, for serving (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter in a 10-inch cast-iron skillet, preferably enameled, over medium heat.
  • Meanwhile, place peaches in a large bowl and sprinkle with 2 tablespoons granulated sugar.
  • In another large bowl, whisk together flour, baking powder, and salt. Add remaining 1 cup granulated sugar, milk, and vanilla; whisk until well combined. Whisk in melted butter. Pour mixture into skillet and top with peaches. Sprinkle with sanding sugar.
  • Bake until top is golden brown and a tester inserted in center comes out clean, 50 to 55 minutes. Serve warm or at room temperature with whipped cream, creme fraiche, or ice cream, if desired.

PEACH COFFEE CAKE II



Peach Coffee Cake II image

This is a great recipe I came up with when our white peach tree yielded sooo many peaches I had to figure out many ways to use them.... Even my kids love this one -- they will eat it all day....

Provided by Cookin_Queen

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h5m

Yield 16

Number Of Ingredients 15

1 cup white sugar
½ cup butter, softened
1 cup sour cream
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 cups peeled, pitted and sliced peaches
¼ cup all-purpose flour
¼ cup white sugar
¼ cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons cold butter

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
  • In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.
  • In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
  • Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 256.3 calories, Carbohydrate 32.2 g, Cholesterol 50.6 mg, Fat 13.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 219.9 mg, Sugar 17.8 g

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