- Hands-on time:
- 15 mins. to 25 mins.
- Baking time:
- 50 mins. to 60 mins.
- Total time:
- 1 hrs 5 mins. to 1 hrs 25 mins.
- 9 to 12 servings
So OK, we know "peachberry" isn't really a word. But we just couldn't resist making it up, since it evokes so perfectly the wonderful harmony of peaches with any type of berry. This dense-yet-tender cake, with layers of both peaches and berries right in the batter, is topped with cinnamon-y streusel. Enjoy it warm, as a breakfast coffeecake; or à la mode, for dessert. It's a winner any time of the day.
- 1 cup berries, chopped if large (e.g., strawberries)
- 1 cup sliced peaches, peeled or not, your choice
- 1) Preheat the oven to 350°F. Lightly grease a 9" round cake pan.
- 2) To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar.
- 3) Beat in the egg and vanilla.
- 4) Stir in the baking powder, salt, and nutmeg.
- 5) Add the flour in three additions, stirring it in alternately with the milk, and beginning and ending with the flour. Set the batter aside while you make the topping.
- 6) To make the topping: Mix all of the ingredients until crumbly. Don't over-mix, or you'll get a smooth paste, rather than crumbs.
- 7) To assemble the buckle: Spread half the batter (about 10 ounces) in the prepared pan. Layer with the peach slices.
- 8) Fold the blueberries into the remaining batter, and dollop it on top; a tablespoon cookie scoop works well here.
- 9) Sprinkle the topping over the batter.
- 10) Bake the buckle for 50 minutes to 1 hour, or until it's a deep golden brown and a cake tester or toothpick inserted into the center comes out clean.
- 11) Remove the buckle 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 to 12 servings.