I guess it’s time to get back to reality.
After nearly a week in Bermuda and a quick weekend trip to the idyllic Squam Lake in Holderness NH, it is time to buckle down.
Sorry. Couldn’t resist.
I recently heard someone say that a sign of a good vacation is not having many photos of it.
You can only snap so many gorgeous Bermudian water views and sunsets. I prefer to enjoy them sans camera with a rum swizzle in hand.
Upon our return, we gladly accepted an unexpected invitation to immediately jump in the car to head north to see my (sadly relocated) friend Alex and her family, who were down to the last few days of their lakeside retreat.
We waterskied, swam, hiked, napped, and saw the brightest moon imaginable.
On Sunday morning, we ate peach brown butter buckle.
Even though this kind of fruit dessert (much like crisps and cobblers) is my absolute favorite and not a week has gone by in August that I haven’t made a crisp or buckle, I’m having a hard time finding the patience to photograph and document my creations. I’m too busy burning my tongue as I scarf the just-out-of-the-oven results. By breakfast the next day, there usually isn’t enough to photograph.
Apparently great desserts are like great vacations–not much photographic evidence that it actually happened.
Peach Brown Butter Buckle (adapted from Smitten Kitchen)
3/4 cup unsalted butter, plus additional for greasing pan
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
Pinch of allspice
1 cup sugar
2 large eggs
2/3 cup whole milk
1 1/2 pounds peaches, peeled, pitted and cut into 1/2-inch thick wedges (about 4 cups)
1 tablespoon lemon juice
Reserved butter from cake (above)
1/2 cup sugar
1/2 cup flour
1/4 teaspoon cinnamon
Pinch of salt
Brown your butter: Melt butter in a small/medium saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly after it browns. Set aside and let cool (the fridge will help, but too much time in the fridge solidifies the butter again).
Prepare you pan: Preheat oven to 350°F. Line the bottom of a 10-inch round cake pan, springform or cast iron skillet with parchment paper and butter the paper and rest of the pan generously; set aside (note: I’ve only used my cast iron pan–works well and looks great).
Make the cake: Whisk flour, baking powder, salt and allspice in medium bowl to blend. In a large bowl, whisk together 1/2 cup cooled browned butter (set aside remaining 1/4 cup for topping), sugar and then eggs, one at a time. Stir in milk. Stir dry ingredients into this wet mixture; mix until just combined and spread batter in prepared pan. Toss peaches with lemon juice and arrange them in a single layer on top of the batter.
Make the streusel and bake the cake: Stir remaining brown butter, sugar, flour, cinnamon and salt together until large crumbs form. Sprinkle the peach-topped batter with crumbs. Bake until top is golden brown and tester inserted into center comes out with moist crumbs, about 40 to 45 minutes. Let cool in pan for 5 minutes before flipping out onto a cooling rack.