This recipe came out in this month's Family Circle. I just made it, and I thought it was delicious. I used fresh peaches, and everyone thought it was very tasty. I don't know if I would call it a coffee cake or a cobbler. We ate it similar to a cake for dessert (in slices). According to Family Circle, "this fruit-filled dessert buckles as it bakes, hence the name". I used black raspberry preserves. I also used a bit more than the recipe called for- but this is just a personal preference. It was easier to just use the rest of an already opened jar. I ended up covering the edges with foil about 3/4 the way though its baking time because they browned a bit faster than the middle (like a pie). It thought it was almost better the second day when the cake had soaked up more of the fruit. It is SO GOOD! Try it!!
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon salt
- 3⁄4 cup cold unsalted butter (1 1/2 sticks- cut into 1/2 inch pieces)
- 1⁄3 cup slivered almonds
- 1⁄3 cup packed light brown sugar
- 2 teaspoons baking powder
- 1⁄2 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups peeled and chopped peaches (about 1 3/4 lbs.)
- 1 1⁄2 cups raspberries (6 oz. package)
- 1⁄4 cup raspberry preserves
- Heat oven to 350°F.
- Coat a 10-inch springform pan with nonstick cooking spray.
- In a large bowl, whisk flour, granulated sugar and salt. Cut in butter until mixture becomes crumbly. Remove 1 cup of the mixture to a small bowl and stir in the almonds and light brown sugar. Reserve for topping.
- Stir baking powder into the remaining flour mixture. In a small bowl, whisk milk, egg, and vanilla. Stir into the flour mixture until batter forms.
- Spoon half the batter into the prepared pan. Scatter the peaches and raspberries over the batter. Drop the remaining batter in tablespoons over the fruit and sprinkle with the reserved topping.
- Bake at 350°F for one hour, until golden-brown and toothpick inserted in the center comes out clean.
- Cool slightly on wire rack. Run knife around the edge and remove side of pan.
- Gently heat preserves until just liquid enough to drizzle over buckle. Serve warm or at room temperature. Enjoy!
I also made this although I used peaches and blueberries instead of raspberries, and it came out fabulous as well. I found that it was too sweet with the amount of sugar recommended so I cut out 1/4 cup of the sugar, and it was still fine.
I have made this twice now, with some changes, mostly pan size and amounts. I used a 10x15 pan with sides and made 1-1/2 times the recipe for all but the peaches. I used 1 quart of thawed frozen peaches, juice and all. One of our favorite coffeecakes, we love the peach/raspberry combination. Don't be afraid to try this with some changes, it seems to be a very forgiving recipe. Makes a very moist and fruity cake.
So nice and summery! I made it with strawberries as our garden is heaving with them. Thanks!