Ingredients:

  • 4 medium ripe peaches, peeled and sliced (about 500g)
  • 2 tablespoons granulated sugar (25g)
  • 1 tablespoon lemon juice (15ml)
  • ½ teaspoon ground cinnamon (1.5g)
  • 1 ½ cups all-purpose flour (190g)
  • ¾ cup granulated sugar (150g)
  • 2 teaspoons baking powder (8g)
  • ¼ teaspoon salt (1.5g)
  • ½ cup (1 stick) unsalted butter, cold and cut into cubes (113g)
  • ½ cup whole milk (120ml)
  • 1 large egg (approximately 50g)
  • 1 teaspoon vanilla extract (5ml)
  • ½ cup all-purpose flour (65g)
  • ⅓ cup granulated sugar (65g)
  • ¼ cup packed light brown sugar (50g)
  • ¼ teaspoon ground cinnamon (0.75g)
  • ¼ cup (½ stick) unsalted butter, cold and cut into cubes (57g)

Instructions:

  1. Prepare the Peaches: In a bowl, gently toss the sliced peaches with sugar, lemon juice, and cinnamon. Set aside.
  2. Make the Streusel: In a separate bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs. Refrigerate while you prepare the cake batter.
  3. Prepare the Cake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Cut in the Butter: Cut in the cold, cubed butter using a pastry blender or fork until the mixture resembles coarse crumbs.
  5. Add Wet Ingredients: In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour into the dry ingredients and mix until just combined. Be careful not to overmix.
  6. Assemble the Buckle: Pour the cake batter into the prepared baking pan. Arrange the peach slices evenly over the batter. Sprinkle the streusel topping generously over the peaches.
  7. Bake: Bake in a preheated oven at 375°F (190°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the streusel is golden brown.
  8. Cool and Serve: Let the buckle cool in the pan for at least 15 minutes before slicing and serving.