Summer Fruit Buckle
Yield: 9-inch square pan or 2-quart shallow baking dish
Ingredients
Almond Topping:
- 2 Tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup sliced almonds
Batter:
- 4 oz unsalted butter, room temp
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla paste
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 cups peaches, pitted, peeled, cut into 1/2-inch pieces
- 1 cup raspberries
- 1 cup blueberries
Instructions
- Preheat over to 350 degrees F. Butter a 9-in square baking pan or a 2 quart shallow baking dish.
- In a small bowl, mix together 2 tablespoons sugar, cinnamon, and sliced almonds. Set aside.
- In a stand mixer with the paddle attachment, cream together butter and 3/4 cup sugar until light and fluffy. Add vanilla. Add eggs one at a time until incorporated.
- In another bowl, whisk together flour, baking powder, and salt. On low speed, gradually add dry mixture to butter. Beat until incorporated. Gently fold in peaches and berries.
- Spread the batter in the prepared pan. Sprinkle reserved almond mixture on top. Bake for 45-50 minutes until topping is golden and a toothpick inserted in the center comes out clean. Let cool 20 minutes before serving.