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Strawberry Peach Buckle

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A tender Strawberry Peach Buckle made with juicy peaches, fresh strawberries, soft vanilla cake, and a buttery streusel topping. This simple summer fruit dessert works beautifully for brunch, coffee time, or an easy homemade dessert.

Ingredients

Scale
  • 2 cups sliced peaches
  • 2 cups sliced strawberries
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup plain yogurt
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour, for streusel
  • 1/4 cup granulated sugar, for streusel
  • 4 tablespoons unsalted butter, softened, for streusel

Instructions

  1. Preheat the oven to 350°F and adjust the oven rack to the middle position. Line a 9×13-inch baking pan with parchment paper and set it aside.
  2. In a medium bowl, combine the sliced peaches and sliced strawberries with the filling ingredients. Set the fruit aside while you prepare the cake batter.
  3. In a large bowl, beat the sugar and eggs for 1 to 2 minutes until the mixture is slightly thickened and lighter in color.
  4. Beat in the melted butter, yogurt, and vanilla extract until smooth.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  6. Gently fold half of the flour mixture into the wet ingredients with half of the milk. Repeat with the remaining flour mixture and milk, mixing only until the batter is smooth.
  7. Scrape the batter into the prepared 9×13-inch pan and smooth the top evenly.
  8. Spoon the strawberry peach mixture evenly over the batter from edge to edge.
  9. In a small bowl, combine the streusel flour, sugar, and softened butter until crumbly.
  10. Sprinkle the streusel evenly over the strawberry peach filling.
  11. Bake at 350°F for 40 to 45 minutes, until the streusel is golden and a toothpick inserted near the center comes out clean.
  12. Cool the buckle completely on a wire cooling rack before slicing into squares and serving.

Notes

  1. For best texture, avoid overmixing once the flour has been added to the batter.
  2. If using frozen fruit, thaw and drain it before adding it to the cake.
  3. A 9×13-inch pan gives the batter enough surface area to bake evenly.
  4. Store leftovers covered in the refrigerator for up to 4 days.
  5. Freeze cooled slices in a freezer-safe container for up to 2 months.

Nutrition

Find it online: https://www.dailysavoryrecipes.com/strawberry-peach-buckle/