Farm to Table: Cardamom Peach Buckle

These are indeed the last of the stone fruits.... I woe to write this post as it seems like decided full stop. But, as summer is fleeting past quicker than its onset, I realised I need to post these before the stone fruits are gone completely!

As the Fall fruits began coming in, I started savoring the peaches and plums that I was previously devouring with careless abandon. And, pampered as I was, by the knowledge of another basket the next week, little did I think of the time that would stop. It has... now...



Fortunately, my attention is now being swayed by the gorgeous pears and the variety of them. LOL. I know, very short attention span. Still, summer was great and perhaps we still have a few weeks of it left here in the North East. One never knows, New York weather is the absolute see saw!

Yesterday, we walked in the rain, in the park. It was empty. The wind was slight, the drizzle like Seattle, the smell of rain cleaning our sinuses and perfect contentment coursing through us. It was 17C and I couldn't be happier than when snuggled next to Mr. FSK with a cup of chai and a slice of warm plum tart... :) That was the weekend.. Sighh...



Anyway, here is the recipe for the peach buckle, I promised. I adapted it from Martha Stewart. As an Indian, cardamom is a favored spice in sweet dishes and in this cake, the pairing with the peaches comes as an awakening! And, as an added bonus the cardamom spirits into the entire house making it divinely inviting!

Btw, in case, you didn't know, Cardamom is an aphrodisiac ;-))

For more ideas on cooking fresh, seasonal produce, please click on the "Farm to Table Series" tab above.


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Also, you may remember that I had made an annoucement sometime back of becoming an OpenSky seller. As promised, I bring you some tried and tested recommendations for products. I would like to share a couple here. You can click the link provided and purchase the product directly through this site.

In keeping with my love for props, especially those vintage, I would like to introduce you Cake Vintage. They sell gorgeous silverplate place setting cutlery! I have used the ones in the pic and love them! They would make a fabulous gift for someone who adores vintage or ofcourse great for your prop collection! If you would like to purchase, you can click on the button below or on the sidebar.



As a serious baker, I realised sometime back that I needed to weigh rather than cup ingredients. It's still a slow transition and a work in progress but am being much aided in the process by this awesome weighing scale from Eatsmart. I purchased it from Amazon before I signed on to OpenSky. But the good thing is that it's the same price and I am unbiased in it's review ;-) .



Cardamom Peach Buckle

4 T unsalted butter, room temperature
1/3 cup sugar
2 eggs, room temperature
1/2 tsp cardamom seeds, crushed
2/3 cup + 1 T sifted flour
1/8 tsp baking powder
1/4 tsp salt
3 ripe peaches, pealed, cubed
almonds to sprinkle on top (optional)

Preheat oven to 350 degrees. Butter a 8-inch cast-iron skillet. Cream the butter and sugar until fluffy. Add eggs, one at a time, and beat to combine.In a medium bowl, whisk together flour, baking powder, cardamom and salt. Add the dry mixture to the wet in three parts and beat just until well mixed. Fold in peaches.

Spread batter in prepared skillet. Sprinkle almonds on top and bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving.