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But First We Brunch » Recipes » Breakfast & Brunch

Strawberry-Peach Buckle

Modified: Jul 4, 2023 by Cynthia Christensen · This post may contain affiliate links · 2 Comments

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5 from 3 votes
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With a light and fluffy cornbread cake, sweet summer fruit, and a cornmeal streusel, you’ll want to serve this Strawberry-Peach Buckle for breakfast, brunch, and dessert!

Cast iron pan with sliced strawberry peach buckle.

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This Strawberry and Peach Buckle came about because I absolutely could not resist the fresh fruit at the market this week and I wanted an easy peach recipe on the blog. As a Southern girl, I couldn't wait for peach season to hit, and the fact that fresh local strawberries were still in season was a huge happy coincidence. This is a recipe that was destined to happen!

Jump to:
  • What is a buckle?
  • Ingredients
  • Substitutions
  • Instructions
  • Expert tip
  • Looking for more breakfast and brunch baked goods?
  • Recipe FAQ's
  • More fruitful breakfast ideas
  • 📖 Recipe
  • 💬 Comments

What is a buckle?

Cobbler vs Coffeecake vs Buckle: what's the difference? Technically, a cobbler is fruit, baked with a cake or biscuit topping. A coffeecake is also a cake, usually flavored with cinnamon sugar, and normally topped with a streusel.

A buckle is a blend of the two, a cake, with fruit folded or placed into the batter, topped with a streusel topping. Legend has it that it's called a buckle because the addition of the fruit causes the cake to "buckle" on top. Whatever you want to call it, this recipe for Strawberry Peach Cornbread Buckle is delicious!

The addition of a small amount cornmeal to cake batter brings a fantastic texture to this buckle. Not as crumbly as my skillet cornbread, it is soft and fluffy and it caramelizes a bit on the edges, for a "best of both worlds" cake. I am 100% a Southern cornbread girl, so the addition of fruit to a lightened up cornbread is ticking all my breakfast boxes!

Cast iron pan with sliced strawberry peach buckle.

Ingredients

There are three parts to this buckle, the batter, the fruit, and the streusel. You probably have all of the ingredients in your kitchen right now!

Labeled ingredient picture for strawberry peach buckle.

Craving more cake for breakfast? Try my buttery one-bowl strawberry bake—made with brown butter, buttermilk, and jammy fresh strawberries. Perfect warm from the oven with a spoon and a cup of coffee.

Substitutions

  • Cornmeal The little bit of texture, and the light cornbread flavor you get from the cornmeal, is amazing with peaches. I even used a bit of cornmeal in the streusel topping, and now I wonder why I haven't done that before. If you don't have cornmeal or just don't want to use it, just use an equal volume (½ cup to ½ cup) of all-purpose flour. You can just leave it out of the streusel completely without adding more flour.
  • Strawberries and peaches This recipe was specifically built around the amazing blend of these fruits with the flavor and texture of the light cornbread. If it isn't peach or strawberry season where you are, I've tested this recipe with frozen fruit and it's no less delicious! I just thawed the fruit on paper towels, to draw out the excess moisture, and followed the recipe from there.
  • Milk and yogurt I have not tried this with alternative liquids, other than buttermilk. If you try a non-dairy substitute and it works, let me know!

Do you like strawberries? Try my Biscuit Strawberry Shortcake made with juicy strawberries and tangy yogurt whipped cream on top of fluffy cream biscuits!

Instructions

Truly a simple cake with a big payoff. Just follow along. We've got this!

Stirring together peaches and strawberries.

1. Preheat oven to 375°F. Slice your fruit and place in a small bowl with 2 tablespoons of sugar. Toss together and set aside to get juicy.

Mixing dry ingredients for strawberry peach buckle.

2. In another small bowl mix your dry ingredients together. Set aside.

Creaming butter and sugar.

3. In a large bowl, cream butter and sugar together until light and fluffy, about 3 minutes.

Adding egg to creamed sugar and butter.

4. Next beat in eggs, one at a time, and then add vanilla. Mix well. You can't over-mix at this stage.

Mixing milk and yogurt into wet ingredients.

5. Blend in yogurt and milk.

Mixing wet and dry ingredients for strawberry peach buckle.

6. Add in dry ingredients and mix by hand until just combined.

Fruit placed on top of cake batter.

7. In a greased pan, add half of the batter, topped with half of the fruit. Repeat with the rest of the batter, topped with the rest of the fruit.

Aprinkling streusel on top of strawberry peach buckle.

8. Sprinkle the top with streusel. Bake at 375°F for 35 to 40 minutes, or until a cake skewer or toothpick inserted into the center comes out clean.

Cast iron pan with strawberry peach buckle slices.

Allow to cool for at least 15 minutes and then slice and serve!

Looking for another great peach recipe? Try my Peach Biscuits with Streusel Topping for the perfect marriage of peach cobbler and buttermilk biscuits!

Expert tip

Because this Strawberry Peach Buckle is technically in the cornbread category, it is especially delicious baked in a cast iron pan. I find a 10 inch cast iron skillet to be the perfect size and its fantastic heat retention gives you the classic crispy edges we love in cornbread.

If you don't have a cast iron skillet, or if yours is too big (I have a couple of those too!) you can use a 9 inch cake pan as well. Just make sure it's one you don't mind cutting right in the pan, because this is decidedly not a fancy cake stand cake. This is a "get my morning cup of coffee and cut me off a big slice" kind of cake!

Slice of strawberry peach buckle.

Looking for more breakfast and brunch baked goods?

  • Mixed Fruit Buttermilk Bundt Cake
  • Sour Cream Banana Coffee Cake
  • Not So Basic Buttermilk Muffins: Better than Basic
  • Cinnamon-Cardamom Mini Donut Muffins
  • New Jersey Crumb Cake
  • Blackberry Peach Cobbler

Recipe FAQ's

How do I store leftover cake?

Cover the leftover cake with plastic wrap or place in a covered cake stand or other airtight container for the rest of the day it is made. If storing longer than that, you can place it in the refrigerator for up to 4 days.

Can I freeze leftovers?

I tried, and although it thawed fine, I felt like the fruit got too mushy and the streusel was as well. This is definitely a cake you want to get down to eating.

Can I double this recipe?

Yes! I have successfully doubled this recipe and baked it in a 13 by 9 inch pan.

Looking for another great peach recipe?

Try my Peach Biscuits with Streusel Topping for the perfect marriage of peach cobbler and buttermilk biscuits!

More fruitful breakfast ideas

  • Mini cast iron pans of Mixed Fruit and Basil Crisp
    Mixed Fruit and Basil Crisp
  • Vanilla glazed strawberry biscuits on a white napkin.
    Strawberry Biscuits with Vanilla Glaze
  • An iced, mixed fruit buttermilk bundt cake, sitting on a wooden cutting board.
    Mixed Fruit Buttermilk Bundt Cake

📖 Recipe

Cast iron pan with sliced strawberry peach buckle.

Strawberry Peach Buckle

With a light and fluffy cornbread cake, sweet summer fruit, and a cornmeal streusel, you’ll want to serve this Strawberry-Peach Buckle for breakfast, brunch, and dessert!
5 from 3 votes
Author: Cynthia Christensen
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 Servings
Calories 323 kcal

Equipment

  • 10 inch cast iron skillet
  • 9 inch cake pan
Prevent your screen from going dark

Ingredients
 

Fruit

  • 2 medium peaches sliced
  • ½ pint (250 g) strawberries about 8, quartered
  • 2 tablespoons (24 g) sugar

Cornmeal streusel

  • ½ cup (60 g) flour
  • ¼ cup (50 g) granulated sugar
  • 2 tablespoons (20 g) cornmeal
  • Tiny pinch of kosher salt
  • 4 tablespoons (56 g) unsalted butter softened

Dry ingredients

  • 1 ½ cups (180 g) all-purpose flour
  • ½ cup (80 g) cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt

Wet ingredients

  • ½ cup (113 g) unsalted butter softened
  • ¾ cup (150 g) sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla
  • ½ cup (122 g) yogurt
  • ½ cup (120 g) milk

Instructions

  • Preheat oven to 375° F Prepare a 10 inch cast iron skillet or 9 inch cake pan by either spraying with either nonstick spray or coating lightly with butter.
  • Place sliced peaches and strawberries in a medium bowl. Sprinkle with sugar. Stir together and set aside.
  • To make streusel, whisk together flour, sugar, cornmeal, and just a tiny pinch of salt. Toss softened butter in the dry ingredients then, using your fingers or a pastry cutter, combine them together until you have a texture of wet sand. You want some finer parts and some clumps. You’ll know it’s done when you can press down and it all seems to stick together.
  • In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  • Using a hand mixer, or stand mixer, cream together butter and sugar until light and fluffy, about 3 minutes. Mix in eggs, one at a time, and then the vanilla. You can't over-mix at this point. Add yogurt and milk and mix in.
  • Add the dry ingredients to the wet ingredients and, using a spatula, mix together just until all the dry ingredients have been incorporated.
  • Pour half of the batter in your pan. Hand place half of the peaches and strawberries on top. Cover with the remaining batter and arrange the last of the fruit on top. Leave the juice behind. Add it to a glass of iced tea.
  • Sprinkle the streusel on top of the cornbread and bake at 375°F for 35-40 minutes, or until a skewer poked in the middle comes back clean.
  • Allow to cool for 10-15 minutes before serving.

Save This Recipe! 💌

I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!

Calories: 323kcal | Carbohydrates: 46g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 194mg | Potassium: 157mg | Fiber: 2g | Sugar: 23g | Vitamin A: 508IU | Vitamin C: 13mg | Calcium: 80mg | Iron: 2mg

The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.

Tried this recipe?I would love for you to leave a comment!

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Comments

    5 from 3 votes (2 ratings without comment)

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  1. Angela says

    June 11, 2024 at 8:00 pm

    5 stars
    Delicious! I used blueberries instead of strawberries, so good! Can't wait to try it again with strawberries.

    Reply
    • Cynthia Christensen says

      June 12, 2024 at 1:59 pm

      That sounds amazing!

      Reply
Picture of the author with a banner, stating welcome to my blog I am Cynthia.

In our house we get up with the sun, and most of us don't stop working until late in the night, so breakfast and brunch are our family meals. So join me at the kitchen counter, where I cook up delicious food for my busy family, starting first thing in the morning!

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