What is a substitute for peach liqueur?

If you don’t have peach liqueur, substitute ginger liqueur or elderflower liqueur . Or, for a nonalcoholic option, you can substitute grenadine.

Can I substitute light brown sugar for dark brown sugar?

Yes — while dark brown sugar has a richer, more molasses-forward taste, light brown sugar can be used in its place if that’s what you have on hand.

Peach Buckle

Peach and Tomato Buckle in cast iron skillet with slices next to it — Photo:
CEDRIC ANGELES

Active Time:

45 mins

Total Time:

2 hrs 40 mins

Servings:

Juicy summer peaches and sweet and fruity Sun Gold cherry tomatoes add a pop to Gramercy Tavern’s former pastry chef Miro Uskokovic’s fruit-studded cake. A buckle cake is much like a crumb cake, where fruit is folded into a simple cake batter which gets topped with crumbly streusel. It's the perfect not-too-sweet cake that's made for breakfast, all-day snacking, or dessert.

The peach and tomato mixture make a lovely duo, adding some savory notes that are further enhanced by the olive oil, while the almond streusel adds a pleasant, sweet crunch. Make sure the streusel stays cold: It’s much easier to crumble and will bake evenly to a delicious golden brown.

Frequently Asked Questions

What is a substitute for peach liqueur?

If you don’t have peach liqueur, substitute ginger liqueur or elderflower liqueur. Or, for a nonalcoholic option, you can substitute grenadine.
Can I substitute light brown sugar for dark brown sugar?

Yes — while dark brown sugar has a richer, more molasses-forward taste, light brown sugar can be used in its place if that’s what you have on hand.

Notes from the Food & Wine Test Kitchen

To serve warm, let the buckle stand at least 15 minutes after baking. (The crumb will be very tender, so the cake might not cut cleanly.) Store leftovers at room temperature for up to 3 days.

Make ahead

The streusel can be stored in a ziplock plastic freezer bag and refrigerated for up to 2 days or frozen for up to 3 months. Thaw in the refrigerator before use.

Ingredients

Almond Streusel

1 2/3 cups sliced almonds
1 cup old-fashioned rolled oats
1 cup all-purpose flour (about 4 1/4 ounces)
3/4 cup unsalted butter (6 ounces), melted
2/3 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg

Fruit Compote

4 cups unpeeled firm-ripe fresh peach slices (about 3 medium peaches)
1 cup halved Sun Gold cherry tomatoes (about 7 ounces)
2 tablespoons peach liqueur
1 tablespoon grated Meyer lemon zest plus 1 tablespoon fresh Meyer lemon juice
1/2 teaspoon kosher salt

Cake

Baking spray with flour
2 large eggs
3/4 cup granulated sugar
1/2 teaspoon kosher salt
1 tablespoon grated Meyer lemon zest
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1 cup light olive oil
1 cup whole milk
2 1/3 cups unbleached all-purpose flour (about 10 ounces), sifted
Powdered sugar

Directions

Make the almond streusel

Stir together almonds, oats, flour, butter, brown sugar, granulated sugar, salt, and nutmeg in a large bowl until evenly moistened. Refrigerate until mixture firms up, at least 30 minutes or until ready to use. Crumble oat mixture using your hands into a mix of blueberry- and pea-size crumbs.
Make the fruit compote

Stir together peaches, tomatoes, liqueur, lemon zest and juice, and salt in a large bowl until well combined. Set aside.
Make the batter

Preheat oven to 350°F. Lightly coat a 13- x 9-inch baking pan with baking spray; set aside. Beat eggs, sugar, and salt in a stand mixer fitted with the whisk attachment on medium speed until mixture triples in volume and is pale and fluffy, 15 to 20 minutes. Add lemon zest, baking powder, and nutmeg; beat until combined, about 30 seconds. Slowly add oil, beating until emulsified, about 1 minute and 30 seconds. Reduce mixer speed to medium-low, and slowly add milk, beating until combined, about 30 seconds. Gradually add flour, and beat until just combined, about 45 seconds. Do not overbeat.
Pour three-fourths of the batter into prepared pan; spread evenly. Spoon fruit compote in an even layer over batter. Spread remaining batter over compote. Sprinkle evenly with streusel.
Bake buckle in preheated oven until a wooden pick inserted in center comes out clean and streusel is golden brown, 55 minutes to 1 hour and 5 minutes. Remove from oven; let cool completely in pan, about 1 hour. Dust with powdered sugar before serving.