Fresh Peach Buckle

by Thea Miller

Enjoy warm with a scoop of vanilla ice cream

From: a gal cooks 


1 1/2 C all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 C unsalted butter, room temp
1 C granulated sugar
2 large eggs
3-4 large Chin Drippin' Peaches, peeled, pitted and each cut into 8 slices. 
1 tsp ground cinnamon
1 tbsp brown sugar


Preheat your oven to 350
Line the bottom of a 9-inch springform pan with parchment paper. Spray the parchment paper and the sides of the pan with cooking spray and wipe away any excess.
In a mixing bowl, whisk together the flour, baking powder and salt. In the bowl of a stand mixer, beat together the butter and granulated sugar, until smooth. Beat in the eggs, one at a time. Add the flour mixture and beat on low until smooth.
Scrape the batter into the springform pan and carefully distribute evenly. Poke the peach slices into the batter.
Whisk together the cinnamon and brown sugar. Sprinkle over top of the buckle.
Bake at 350 for 50-60 minutes. If the top starts to brown too much during the baking process, cover with aluminum foil. Allow to cool for 30 minutes before serving.