From Couchon in New Orleans
Chef Donald Link of Couchon in New Orleans, photo by Scott W. Clemens
Ingredients:
1 cup Butter
2 cups Sugar
4 each Eggs
4 teaspoons
Vanilla
4 cups Flour
4 teaspoons Baking Powder
1 teaspoon Salt
1 cup Milk
8 cups Peaches, peeled & diced
Topping
Flour 1 cups
Sugar 1 cups
Brown Sugar 1 cups
Butter 1 cups
Cinnamon 2 teaspoon
Method:
Cream together butter and sugar, slowly add eggs on medium/ high speed. On medium speed alternate wet and dry ingredients until smooth mixture, split up between 2 8×11 pans. Line the pans with parchment paper and spray with cooking spray, spread out till even, place peaches on top.
Crumble topping ingredients together and sprinkle on top of buckle. Bake at 350F for 40 minutes.