Home Party Dessert Recipe

6/17/2009

For the Caramel Sauce:

3/4 cup whipping cream
1/4 cup water
1 cup sugar

For the Crumb Topping:

2 t ground cinnamon
1 cup light brown sugar, packed
1 cup flour, unsifted
12 T cold unsalted butter, cut into tablespoon sizes

For the Cake:

4 cups flour
1 T baking powder
3/4 t salt
6 oz soft unsalted butter
1 1/3 cups sugar
2 large eggs
2 t vanilla extract
3/4 t pure almond extract
1 cup whole milk
4 cups peeled, pitted and sliced peaches

>how to make<

(To prepare Caramel Sauce)
*Heat cream in small saucepan, but do not boil.
*Combine water and sugar in heavy-bottomed saucepan and cook, covered, over low heat until sugar dissolves, about 5 minutes, stirring occasionally.
*Uncover, increase heat to medium-high and bring to boil.
*Boil mixture until sugar melts, caramelizes and turns dark golden color, about 5 minutes. Watch carefully.
*Remove from heat and slowly and carefully add hot cream.(Mixture will bubble up.)
*Return saucepan to low heat to cook until caramel is completely dissolved and mixture is smooth, 1 to 2 minutes.
*Set aside to cool or refrigerate up to 1 week.

(To prepare Crumb Topping)
*Mix cinnamon, brown sugar and flour in large bowl.
*Using pastry blender or electric mixer on low speed, combine butter with flour mixture until crumbs form. Set aside.

(To prepare Cake)
*Sift together flour, baking powder and salt and set aside.
*Mix butter and sugar in large bowl of electric mixer on medium speed until mixture is smooth and lightened in color.
*Add eggs, 1 at a time, then beat 1 minute.
*Add vanilla and almond extract to milk.
*On low speed, add flour mixture alternately with milk mixture.
*Mix peach slices with 1/2 cup Caramel Sauce and stir into batter.
*Sprinkle with Crumb Topping.
*Drizzle remaining 1/2 cup sauce evenly over crumbs.

*Bake at 325 degrees 50 to 55 minutes until wood pick inserted in center comes out clean.
*Reverse pan in oven after 35 minutes of baking.
*Transfer to wire rack to cool.
*Cut into squares to serve.
*Cover and store at room temperature up to 2 days.

-makes 12 servings-

Labels: buckle recipe, caramel peach buckle, caramel sauce, crumb topping, peach buckle

¶ 6/17/2009 01:46:00 PM 0 Comments

6/07/2007

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