They say that breakfast is the most important meal of the day. Well I say that dessert can be a meal in and of itself. So this morning I made a breakfast that could be a dessert or a dessert that could be a breakfast, a Cherry-Peach Buckle. By definition a buckle is a dessert which combines fresh seasonal fruit, a rich cake batter and a streusel topping. The result is a dense cake with a moist crumb, sometimes compared to a coffee cake. My inspiration came for today's breakfast came from one of my favorite TV chef's, Alton Brown but with my own variations. It was also a good opportunity to teach my son, Josh about scaling recipes (basic algebra, fractions, decimals, and critical thinking) and my sweet wife about two different baking methods, creaming method and the biscuit method. I adjusted this for a 9x13 pan.
Cherry-Peach Buckle
Spray a 9 x 13 cake pan with pan spray and pre-heat the oven to 375 degrees.
Batter:
13 oz Cake Flour
1 1/2 tsp Baking Powder
3/4 tsp Salt
3/4 tsp Ground Ginger
3 oz Butter, softened
7 1/2 oz Sugar
2 Eggs
3/4 cup Milk
21 oz Fruit (your choice, frozen is best).
Mix first four ingredients in separate bowl.
In mixer (using the creaming method) mix butter, sugar and eggs.
Slowly add flour mixture and milk 1/3 at a time.
Fold in fruit and put into your greased cake pan.
Topping:
5 oz Brown Sugar
2.2 oz Flour (About 1/2 cup)
1/2 tsp Ground Nutmeg
3 oz Butter, cut into pieces
Blend topping ingredients by hand (don't warm butter) to a crumbly texture.
Cover cake mix with topping
Bake for 35-40 minutes
Best served warm with Vanilla Ice Cream or Whipped Cream.
Enjoy
