1
Preheat oven to 350 degrees.
2
Butter a 10-inch cast-iron skillet, 9-inch square baking pan, or 2-quart shallow baking dish.
3
In a large bowl, cream butter and 3/4 cup sugar with an electric mixer until fluffy, add eggs, one at a time, and vanilla; beat to combine.
4
In a medium bowl, whisk together flour, baking powder, and salt.
5
With a mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated.
6
Fold in peaches.
7
Spread batter in prepared skillet.
8
In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds.
9
Sprinkle mixture over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes.
10
Let cool 20 minutes before serving.
VARIATIONS
Fresh blackberries, raspberries, or blueberries make a nice addition to this cake. Simply replace 1 cup of cut-up peaches with 1 cup whole berries.
COOK'S NOTES
Instead of using a cast-iron skillet, you can make the buckle in a 9-inch square baking pan or in a 2-quart shallow baking dish. Serve straight from the pan.