Peachberry Buckle

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 237.1
  • Total Fat: 8.9 g
  • Cholesterol: 37.7 mg
  • Sodium: 199.2 mg
  • Total Carbs: 39.5 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.1 g

View full nutritional breakdown of Peachberry Buckle calories by ingredient
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Introduction

From King Arthur Flour's website. Wanted to make this using fresh ground whole wheat. From King Arthur Flour's website. Wanted to make this using fresh ground whole wheat.
Number of Servings: 12

Ingredients

    Cake
    4 tbsp Butter, salted
    3/4 cup Granulated Sugar
    1 large Egg, fresh, whole, raw
    1 tsp Vanilla Extract
    1 1/2 tsp Baking Powder
    1/2 tsp Salt
    1/4 tsp Nutmeg, ground
    2 cup Whole Wheat Flour
    1/2 cup Dairy, Milk - Whole - 1 cup
    Filling
    1 cup Blueberries, fresh
    1 cup slices Peaches, fresh
    Topping
    4 tbsp Butter, unsalted
    1/4 cup, packed Brown Sugar
    1/4 cup Flour, white
    1 tsp Cinnamon, ground
    1/4 tsp Almond Extract

Directions

Preheat the oven to 350 degrees Farenheit. Lightly grease a 9" round pan.
To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar.
Beat in the egg and vanilla.
Stir in the baking powder, salt, and nutmeg.
Add the flour in 3 additions, stirring it alternately with the milk, beginning and ending with the flour. Set the batter aside while you make the topping.
To make the topping: Mix all of the ingredients until crumbly. Don't over-mix, or you will get a smooth paste, rather than crumbs.
To assemble the buckle, Spread half the batter, (about 10 ounces) in the prepared pan. layer with the peach slices.
Fold the blueberries into the remaining batter, and dollop it on top; a tablespoon cookie scoop works well here.
Sprinkle the topping over the batter.
Bake the buckle for 50 minutes to 1 hour, or until it's a deep golden brown and a toothpick comes out clean.
Remove the buckly from the oven, and cool it on a rack. Serve warm, or at room temperature. Store at room temperature, wrapped in plastic, for several days; freeze for longer storage.
Yield: 9 - 12 servings

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user ONBUTNOTOF.

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