Peach, Blueberry & Coconut Buckle
Spring has finally arrived and all the wonderful fruit options are coming along with it! This juicy buckle has the perfect combination with its peaches, blueberries and a touch of coconut. The cake stays moist due to the baked-in fruits and the almond topping gives it that little crunch. This buckle is perfect for a Sunday brunch dessert or just because. For me to make it was just because. LOL! Hope you like it!
Prep/Baking time: 2 1/2 hrs; serves 6-8
Ingredients:
- 1 3/4 cup all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. table salt
- 1 stick butter, unsalted, at room temperature
- 1 cup light brown sugar, packed
- 1 large egg, at room temperature
- 1/2 tsp. pure vanilla extract
- 1/2 cup sour cream
- 1/4 cup coconut flakes
- 4 peaches, medium size, each cut into 8 wedges (about 4 cups)
- 1 pint blueberries
- 1/2 cup sliced almonds
- confectioners sugar
In a medium bowl, whisk together the flour, baking powder and the salt. Set aside. Using a large bowl, beat the butter and the brown sugar with an electric mixer until fluffy, 2-4 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low, add half the flour mixture, sour cream and then the remaining flour mixture, mixing well between additions.
Heat oven to 350°F.
Carefully fold in the peaches, blueberries and coconut flakes.
Transfer the batter to an 8-by-8-inch baking dish and sprinkle with the almonds.
Bake for 1 1/2 hrs. and until a toothpick inserted into the center comes out clean.
Let this yummyness cool slightly, dust with confectioners sugar and serve warm. In case you have leftovers (which I doubt), store in a container at room temperature for up to two days.
