Cast-Iron Peach Buckle with Cornmeal Streusel

A buckle earns its name when cake batter rises around juicy fruit, then gently collapses into soft folds. This cast-iron version nestles ripe peaches under a crunchy cornmeal streusel for a rustic summer skillet dessert.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 395 cal
• 6g protein
• 55g carbs
• 18g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 5 medium ripe peaches
• 8 tbsp softened plus 3 tbsp cold unsalted butter
• 3/4 cup plus 2 tbsp granulated sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1 cup plus 1/3 cup all-purpose flour
• 1/2 cup fine cornmeal
• 1 1/2 tsp baking powder
• 3/4 tsp kosher salt
• 1/2 cup whole milk
• 1/4 cup light brown sugar
• 1/2 tsp ground cinnamon
• for serving whipped cream or ice cream

Instructions

1. 1Preheat oven to 350°F. Grease a 10-inch cast-iron skillet with a thin film of butter. Pit and cut peaches into 1/2-inch slices; arrange half of them in a single layer in the skillet.
2. 2In a large bowl cream the softened butter with granulated sugar until pale and fluffy, about 3 minutes. Beat in eggs one at a time, then vanilla, scraping the bowl.
3. 3Whisk together flour, cornmeal, baking powder, and salt. Alternate adding the dry mixture and milk to the butter mixture, beginning and ending with dry, mixing just until smooth.
4. 4Spread the thick batter evenly over the peaches in the skillet. Tuck the remaining peach slices into the top of the batter so they peek out.
5. 5For the streusel, combine remaining flour, brown sugar, granulated sugar, cinnamon, and cold butter with fingertips until clumpy crumbs form. Sprinkle generously over the batter and fruit.
6. 6Bake until the cake is golden, springy in the center, and a toothpick inserted away from fruit comes out clean, 35 to 42 minutes. The edges should pull slightly from the pan.
7. 7Cool 15 minutes so the buckle sets. Slice into wedges and serve warm with a dollop of whipped cream or ice cream to catch the juicy peach pockets.