Peach-Raspberry Buckle Recipe


More crumb cake-like and not syrupy like a crisp or crumble, a buckle is still all about the fruit.

Active Time:
20 mins
Total Time:
2 hrs 5 mins
8 serves

More crumb cake-like and not syrupy like a crisp or crumble, a buckle is still all about the fruit. These homey, streusel-topped cakes are usually baked one of two ways. The cake batter can be spread on the bottom of the pan with the fruit spooned on top, or the fruit is stirred directly into the batter. We created a third method where half of the fruit is folded into the batter, which is then poured into the pan, and then the remaining fruit is arranged on top of the batter. As the cake bakes, the batter puffs up, then collapses, or "buckles," around jammy pockets of fruit. Often made with blueberries, buckles became popular in the 1960s after a recipe appeared in Elsie Masterton's 1959 Blueberry Hill Cookbook.

Peach-Raspberry Buckle

Victor Protasio; Food Styling: Chelsea Zimmer; Prop Styling: Mary Clayton Carl Jones



  • 1/2 cup all-purpose flour

  • 1/2 cup chopped pecans

  • 1/4 cup granulated sugar

  • 1/4 cup packed light brown sugar

  • 1/4 teaspoon salt

  • 5 tablespoons unsalted butter, melted


  • 1 cup granulated sugar

  • 1/4 cup unsalted butter

  • 1 large egg

  • 1/2 teaspoon vanilla extract

  • 1 3/4 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3/4 cup whole milk

  • 1 cup peeled chopped fresh peach (about 1 large peach), divided

  • 1 cup fresh raspberries, divided


  1. Preheat oven to 350°F. Prepare the Topping: Stir together flour, chopped pecans, granulated sugar, brown sugar, and salt in a medium bowl. Stir in butter until well combined. Chill until ready to use.

  2. Prepare the Cake: Beat sugar and butter in a medium bowl with an electric mixer on medium speed until mixture looks sandy, 2 to 3 minutes. Add egg, and beat until well combined. Beat in vanilla.

  3. Whisk together flour, baking powder, and salt in a medium bowl. Alternately add flour mixture and milk to butter mixture in 5 additions, beginning and ending with flour mixture. Beat until combined after each addition. Gently fold in 1⁄2 cup each of the chopped peach and raspberries.

  4. Transfer batter into a greased (with butter) and floured 9-inch springform pan. Arrange remaining 1⁄2 cup each of the chopped peach and raspberries in an even layer over top of batter.

  5. Sprinkle chilled Topping evenly over the fruit. Bake in preheated oven until browned and a wooden pick inserted in center comes out clean, 40 to 45 minutes.

  6. Cool in pan on a wire rack 15 minutes. Run a knife around edge of pan to loosen Cake from sides. Remove sides of pan. Cool on wire rack about 45 minutes. Serve warm or at room temperature.

Related Articles