Peach Buckle

Recipe of the Day

Peach Buckle

I love old fashion recipes especially when they are so good you need to bring them back and make them "in-fashion" again. Elizabeth Poett the host of Ranch to Table had this recipe on her show and I had to try it. Thank goodness I did it is just delicious and perfect for a crowd or to bring to a dinner. I made the homemade Carmel sauce and whip cream to accompany it.


For the Buckle

  • 2 pounds fresh peaches (6-8 peaches pitted)
  • 2 1/4 cups granulated sugar
  • 1 1/2 cups flour
  • 1 1/2 cups whole milk
  • 1 cup unsalted butter (2 sticks)
  • 1 1/2 tbsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp kosher salt
  • 1/2 tsp cinnamon


  • Preheat the oven to 350°
  • Cut peaches into 1/2-inch-slices, leave the skin on the fruit. Gently toss the peaches with 1/4 cup of sugar and set aside.
  • Put butter in the 9×13 baking dish and put in the oven to melt. Be sure to take it out before the butter starts to brown.
  • In a large bowl, combine flour, remaining 2 cups of sugar, the baking powder, salt, and cinnamon. Mix well. Pour the milk and vanilla into the flour mixture. Mix well 2-3 minutes.
  • Pull the baking dish out of the oven and pour the batter into the pan. Distribute the peaches over the top of the battered return the pan to the oven. Bake for 1 hour and 15 minutes, until a toothpick inserted into the center comes out clean. After an hour, if the top of the buckle is already golden brown, cover it with aluminum foil, take care to leave space between the buckle and the foil in case the cake continues to rise. (If the cake touches trefoil it may stick).
    Happy Eating!!


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