Fresh Peach Melba Coffee Cake (Buckle)

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon salt
• 3/4 cup cold unsalted butter (1 1/2 sticks- cut into 1/2 inch pieces)
• 1/3 cup slivered almonds
• 1/3 cup packed light brown sugar
• 2 teaspoons baking powder
• 1/2 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 3 cups peeled and chopped peaches (about 1 3/4 lbs.)
• 1 1/2 cups raspberries (6 oz. package)
• 1/4 cup raspberry preserves

1. Heat oven to 350u0b0F.
2. Coat a 10-inch springform pan with nonstick cooking spray.
3. In a large bowl, whisk flour, granulated sugar and salt. Cut in butter until mixture becomes crumbly. Remove 1 cup of the mixture to a small bowl and stir in the almonds and light brown sugar. Reserve for topping.
4. Stir baking powder into the remaining flour mixture. In a small bowl, whisk milk, egg, and vanilla. Stir into the flour mixture until batter forms.
5. Spoon half the batter into the prepared pan. Scatter the peaches and raspberries over the batter. Drop the remaining batter in tablespoons over the fruit and sprinkle with the reserved topping.
6. Bake at 350u0b0F for one hour, until golden-brown and toothpick inserted in the center comes out clean.
7. Cool slightly on wire rack. Run knife around the edge and remove side of pan.
8. Gently heat preserves until just liquid enough to drizzle over buckle. Serve warm or at room temperature. Enjoy!

flour, sugar, salt, cold unsalted butter, almonds, brown sugar, baking powder, milk, egg, vanilla, peaches, raspberries, raspberry preserves

Taken from www.food.com/recipe/fresh-peach-melba-coffee-cake-buckle-313985 (may not work)