WS Chronicle

By Judie Holcomb-Pack

One of the featured authors at this year’s Bookmarks Festival of Books and Authors was Chef Belinda Smith-Sullivan. I was fortunate to have the opportunity to interview Chef Belinda (read the interview in the Sept. 5 Chronicle) and meet her at her book signing during Bookmarks. Chef Belinda’s cookbook, “Just Peachy,” sold out immediately after her talk and book signing. She was kind enough to share this recipe for Blackberry Peach Buckle with us.

Chef Belinda’s Blackberry-Peach Buckle

Serves 8 to 10

2 cups all-purpose flour

2 teaspoons baking powder

1⁄2 teaspoon kosher salt

1⁄2 teaspoon cardamom

8 tablespoons unsalted butter, room temperature

3⁄4 cup sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1⁄2 cup milk

2 to 3 peaches, sliced (peeled or unpeeled)

1 pint blackberries

Confectioners’ sugar, for dusting

The buckle, the almost-forgotten American pie, was the precursor to the coffee cake. While the preparations are similar, a coffee cake will generally be finished on top with a layer of streusel. Not so for the buckle, which is finished with more of whichever fruit is in the buckle. Feel free to make this recipe using blueberries, raspberries, or any berries of your choice. For a more rustic presentation, this dish is spectacular when served in a cast iron skillet.

Preheat oven to 350 degrees F. Spray a 9-inch springform pan with baking spray. In a medium bowl, combine the flour, baking powder, salt, and cardamom. In the bowl of a stand mixer, cream the butter until it is a pale yellow. Add the sugar and continue beating until thoroughly mixed. Add the egg and vanilla. Add flour mixture, alternating with the milk, until well-mixed. Pour the batter into the prepared pan and add the peaches and blackberries, spreading evenly in a pretty design. Bake for 1 hour, or until golden brown and a cake tester inserted into the center comes out clean. Let cool completely in pan. Remove sides and dust with confectioners’ sugar. Serve at room temperature.