Vanilla Brown Butter Peach Buckle
You are going to love this decadent peach dessert!
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 10 servings.
- 6 ounces unsalted butter, plus a little extra for greasing the pan, (1 1/2 sticks)
- 1 vanilla bean, split lengthwise and scraped
- 3/4 cup all purpose flour
- 3/4 cup whole wheat or spelt flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/3 cup plain, whole milk yogurt
- 1/3 cup half and half
- 4 large, ripe but firm peaches , halved, pitted and sliced into 1/2" thick wedges , (about 1 1/2 pounds)(4-5 cups)
- powdered sugar for dusting (optional)
- creme fraiche, whipped cream or ice cream for serving (optional)
- 1/4 cup reserved brown butter from above
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1/2 cup all purpose flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
Position a rack in the center of the oven and preheat to 350º. Grease a 9" springform pan with butter and set the pan on a rimmed baking sheet.
Place the butter and the vanilla bean pod and scrapings in a medium saucepan and melt over medium heat. Cook over medium heat, swirling occasionally, until the butter browns and smells nutty, 5 - 10 minutes. The butter will foam up, and the milk solids on the bottom of the pan should be a rich brown color, not black. The rest of the butter will remain golden-amber. Watch it carefully, as it can go from brown to burnt in little time. Remove from the heat and let cool sightly. Remove the vanilla pod and discard. Give the butter a stir to distribute the browned bits and vanilla seeds, and measure out 1/2 cup for the cake. Reserve the remaining 1/4 cup for the streusel.
Meanwhile, whisk or sift together the flours, baking powder and salt into a medium bowl. In a large bowl, whisk together the sugar and eggs. Slowly whisk in the 1/2 cup of brown butter. Whisk together the yogurt and half and half, then whisk into the egg mixture. Add the flour and stir to combine. Spread the batter into the pan. Arrange the peach wedges in concentric circles on top.
For the streusel, whisk together the sugars, flour, cinnamon and salt in a medium bowl (like the one that held your dries for the cake, for instance.) Drizzle in the remaining 1/4 cup of brown butter and toss with your fingers until large clumps form. Sprinkle this evenly over the peaches.
Bake the buckle until golden and pulling away from the sides of the pan, 50-60 minutes. It can be a bit tricky to tell when the buckle is done baking, as the fruit lets off a lot of juices, which you want, but makes it hard to tell if what you're getting on your tester is underbaked batter, which you don't want. (If you happen to have a springform pan with a glass bottom, this will ensure that you don't overbake it.) Take your best guess, then let the buckle cool completely.
Dust with powdered sugar if you like. Slice and serve. The buckle keeps well in the fridge for up to several days.
Adapted slightly from Smitten Kitchen.
I used a combination of yogurt and half and half for the dairy in this recipe, since that's what I usually have around, but feel free to use whole milk or buttermilk instead, as per the original recipe.
I baked mine in a 9" springform pan, but any 9 or 10" cake pan or skillet with 2" high sides will work.
Nutritional values are based on one of ten servings.
Calories: 383kcal | Carbohydrates: 56g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 259mg | Potassium: 305mg | Fiber: 2g | Sugar: 36g | Vitamin A: 705IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 1.5mg