Our delicious crumbly topped buckle comes with a hit of sour cream for a dessert that’s peach perfect!

Fuzzy peaches are ripe for the pickin’ right now, so make the most of their juicy sweetness by baking a moist and tender coffee cake.
 

Ingredients
Coffee cake

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1/2 cup sour cream
• 1 tsp almond extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 4 cups fresh peach slices

Streusel topping

• 1 tbsp cold unsalted butter
• 2 tbsp all-purpose flour
• 1/4 cup sliced almonds
• 2 tbsp demerara sugar
• 1 tsp cinnamon

Directions
1 Preheat the oven to 350°F. Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy.

2 With the mixer still running, add in the eggs, one at a time, followed by the sour cream and almond extract.

3 Meanwhile, in a medium bowl, sift together the flour, baking powder and salt.

4 Reduce the mixer to low speed and add the dry ingredients to the wet in three additions, scraping down the sides of the bowl after each addition.

5 Butter and flour a 9" round deep-dish pie pan.

6 Pour half of the batter evenly into the pie pan and layer 2 cups of the peach slices overtop.

7 Repeat with the remaining batter and peach slices.

8 To make the streusel topping, in a small bowl, work together the butter and the flour with your fingers until a coarse meal forms. Stir in the almonds, sugar and cinnamon. Sprinkle on top of the peach slices.

9 Bake until a toothpick inserted in the centre of the buckle comes out clean, 50 to 60 minutes. Allow to cool slightly and serve warm with ice cream on the side.

Serves: 8 to 10