I recently (as in, this morning) realized that my Costco-size supply of peaches and nectarines is rapidly declining. Which is good, because I’ve had the opportunity to make lots of delicious things with them. It’s also bad, because I know we are on the tail end of stone fruit season. Although truth be told, most of the stock went straight into my mouth, sans accompaniment. Seriously. At one point, Alexander looked at me and said, “Is that all you ever eat”? I replied, “Of course not, silly, chocolate comprises the remainder of my diet.”
I was joking.
Anyway, this buckle, made with a few of the peaches that had become super ripe, was off-the-charts good. Sabrina and I ate it several nights in a row, while Alexander proceeded to devour the pint of Stracciatella Gelato I made. Alas, now that Blue Bell ice cream is back in the market, I suspect we’ll be purchasing it again instead of making our own. They had the ice cream prominently displayed in the market yesterday, along with an even more prominent sign that clearly stated, “Limit 4 containers per customer”. What, are they in danger of running out again? People here in Texas looooove their Blue Bell, as evidenced by the fact that the freezer display was down to the bare minimum supply.
I guess I just answered my own question.
Peach Buckle – adapted from NY Times
- ½ cup (1 stick) butter, at room temperature
- ½ cup granulated sugar, more for sprinkling
- ¼ cup light brown sugar
- 3 large eggs, at room temperature
- 1 tbs. finely grated lemon zest ( I used orange)
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp grated nutmeg
- ¼ tsp baking powder
- 4 ½ cups summer berries (I used 3 peaches, cut in half)
Heat oven to 375 degrees. Butter a 9-inch round cake pan.
In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add the zest and vanilla and mix until combined.
In a separate bowl, combine flour, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.
Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. (I just poured the batter over the top of the peaches).Bake 40 to 50 minutes, or until top is golden and cake is cooked through.