Dark's Kitchen

1/2 C (1 stick) unsalted butter, softened, plus more for skillet
3/4 C plus 2 Tbsp sugar
3 large eggs
1 tsp vanilla extract
1 1/4 C all-purpose flour
1/4 tsp baking powder
1/2 tsp salt
1 1/2 lbs peaches, pitted, peeled, and cut into 1/2 inch pieces (4 cups)
1/2 tsp ground cinnamon
1/3 C sliced almonds


Preheat oven to 350 F degrees. Grease a 10 inch cast-iron skillet or 9x9 baking dish.

In a large bowl, cream butter and sugar with an electric mixer, until fluffy.

Add eggs, one at a time, and vanilla. Beat to combine.

In a medium bowl, whisk flour, baking powder, and salt.

With mixer on low speed, gradually add flour mixture to butter mixture. Beat until combined.

Fold in peaches.

Spread batter in skillet or baking dish.

In a small bowl, mix remaining sugar, cinnamon, and almonds.

Sprinkle mixture over top.

Bake for 45 to 50 minutes, or until a toothpick inserted in center comes out clean, and topping is golden.

Cool 20 minutes before serving.

*** Fresh blackberries, raspberries, or blueberries make a nice addition to this cake. Simply replace 1 cup of peaches with 1 cup berries.
Peach Buckle
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