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Georgia: Peach Blueberry Buckle w/ Georgia Rum & Pecans

Source of Recipe

CC Times


Recipe Introduction

This cake-like buckle has the flavor and texture of a blondie, with fruit folded into the batter, and baked in a cast iron skillet for a crispy crust and gooey center. Georgia pecans and Richland Rum add to the local flavor.

List of Ingredients

1/2 cup (1 stick) unsalted butter, softened, plus more for skillet

1/2 cup plus 2 tablespoons brown sugar

3 large eggs

1 tablespoon or more to taste Richland Rum or other sugar cane rum

1 1/2 cups all-purpose flour (spooned and leveled)

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 pounds peaches, pitted, peeled, and cut into 1/2-inch pieces (4 cups)

1 cup blueberries

1/2 teaspoon ground cinnamon

1/3 cup chopped pecans



Recipe



Preheat oven to 350. Butter a 10-inch cast-iron skillet, 9-inch square baking pan, or 2-quart shallow baking dish. I

n a large bowl, cream butter and 1/2 cup sugar with an electric mixer until fluffy. Add rum and eggs, one at a time, and beat to combine.

In a medium bowl, whisk together flour, baking powder, and salt.

With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated to make a batter. Fold in peaches and blueberries. Spread batter in prepared skillet.

In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and pecans. Sprinkle mixture over top of batter.

Bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes.

Let cool 20 minutes before serving with whipped cream or ice cream.

SERVES 8

Per serving: 336 calories (percent of calories from fat, 45), 5 grams protein, 41 grams carbohydrates, 3 grams fiber, 17 grams fat (8 grams saturated), 112 milligrams cholesterol, 181 milligrams sodium.