A cast-iron skillet is a rustic oven-to-table option, but you can also bake the buckle in a nine-inch square cake pan or in a two-quart shallow baking dish.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Butter a 10-inch cast-iron skillet. In a medium bowl, whisk together flour, baking powder, and salt.
Step 2
With an electric mixer, cream butter and 3/4 cup sugar until light and fluffy. Add eggs, one at a time, beating after each until combined and scraping down sides of bowl as needed. Beat in vanilla.
Step 3
With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Gently fold in peaches.
Step 4
Spread batter in prepared skillet. Mix remaining 2 tablespoons sugar with cinnamon and almonds. Sprinkle mixture evenly over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving.
VARIATION
Step 5
Fresh blackberries, raspberries, or blueberries make a nice addition to this cake. Simply replace 1 cup of cut-up peaches with 1 cup whole berries.
