Peach and Tomato Buckle

Peach and Tomato Buckle

This unique summer cake is both sweet and a touch savory, with lots of pleasant crunch thanks to an almond streusel.


  • 1 2/3 cups sliced almonds
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour (about 4 1/4 ounces)
  • 3/4 cup unsalted butter (6 ounces), melted
  • 2/3 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 4 cups unpeeled firm-ripe fresh peach slices (about 3 medium peaches)
  • 1 cup halved Sun Gold cherry tomatoes (about 7 ounces)
  • 2 tablespoons peach liqueur
  • 1 tablespoon grated Meyer lemon zest plus 1 tablespoon fresh Meyer lemon juice
  • 1/2 teaspoon kosher salt
  • Baking spray with flour
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 tablespoon grated Meyer lemon zest 
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1 cup light olive oil
  • 1 cup whole milk
  • 2 1/3 cups unbleached all-purpose flour (about 10 ounces), sifted
  • Powdered sugar


  1. Stir together almonds, oats, flour, butter, brown sugar, granulated sugar, salt, and nutmeg in a large bowl until evenly moistened. Refrigerate until mixture firms up, at least 30 minutes or until ready to use. Crumble oat mixture using your hands into a mix of blueberry- and pea-size crumbs.
  2. Stir together peaches, tomatoes, liqueur, lemon zest and juice, and salt in a large bowl until well combined. Set aside.
  3. Preheat oven to 350°F. Lightly coat a 13- x 9-inch baking pan with baking spray; set aside. Beat eggs, sugar, and salt in a stand mixer fitted with the whisk attachment on medium speed until mixture triples in volume and is pale and fluffy, 15 to 20 minutes. Add lemon zest, baking powder, and nutmeg; beat until combined, about 30 seconds. Slowly add oil, beating until emulsified, about 1 minute and 30 seconds. Reduce mixer speed to medium-low, and slowly add milk, beating until combined, about 30 seconds. Gradually add flour, and beat until just combined, about 45 seconds. Do not overbeat.
  4. Pour three-fourths of the batter into prepared pan; spread evenly. Spoon fruit compote in an even layer over batter. Spread remaining batter over compote. Sprinkle evenly with streusel.
  5. Bake buckle in preheated oven until a wooden pick inserted in center comes out clean and streusel is golden brown, 55 minutes to 1 hour and 5 minutes. Remove from oven; let cool completely in pan, about 1 hour. Dust with powdered sugar before serving.

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