Peachberry Buckle

This dense-yet-tender cake, with layers of both peaches and berries right in the batter, is topped with cinnamon-y streusel. Enjoy it warm, as a breakfast coffeecake; or à la mode, for dessert. It's a winner any time of the day.    Cake 1/4 cup (4 tablespoons) butter 3/4 cup sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 2 cups Unbleached All-Purpose Flour 1/2 cup milk Filling 1 cup berries, chopped if large (e.g., strawberries, blueberries, blackberries or a mixture) 1 cup sliced peaches, peeled or not, your choice Topping 1/4 cup (4 tablespoons) butter 1/4 cup brown sugar 1/2 cup  All-Purpose Flour 1 teaspoon ground cinnamon 1/2 teaspoon almond extract pinch of salt Cake 2 ounces butter 5 1/4 ounces sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 8 1/2 ounces King Arthur Unbleached All-Purpose Flour 4 ounces milk Filling 5 to 6 ounces berries, chopped if large (e.g., strawberries) 7 1/2 ounces sliced peaches, peeled or not, your choice Topping 2 ounces butter 1 7/8 ounces brown sugar 2 ounces King Arthur Unbleached All-Purpose Flour 1 teaspoon ground cinnamon 1/2 teaspoon almond extract pinch of salt Cake 57g butter 149g sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 241g King Arthur Unbleached All-Purpose Flour 113g milk Filling 142g to 170g berries, chopped if large (e.g., strawberries) 213g sliced peaches, peeled or not, your choice Topping 57g butter 53g brown sugar 57g King Arthur Unbleached All-Purpose Flour 1 teaspoon ground cinnamon 1/2 teaspoon almond extract pinch of salt Directions 1) Preheat the oven to 350°F. Lightly grease a 9" round cake pan. 2) To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar. 3) Beat in the egg and vanilla. 4) Stir in the baking powder, salt, and nutmeg. 5) Add the flour in three additions, stirring it in alternately with the milk, and beginning and ending with the flour. Set the batter aside while you make the topping. 6) To make the topping: Mix all of the ingredients until crumbly. Don't over-mix, or you'll get a smooth paste, rather than crumbs. 7) To assemble the buckle: Spread half the batter (about 10 ounces) in the prepared pan. Layer with the peach slices. 8) Fold the blueberries into the remaining batter, and dollop it on top 9) Sprinkle the topping over the batter. 10) Bake the buckle for 50 minutes to 1 hour, or until it's a deep golden brown and a cake tester or toothpick inserted into the center comes out clean. 11) Remove the buckle from the oven, and cool it on a rack. Serve warm, or at room temperature. Store at room temperature, wrapped in plastic, for several days; freeze for longer storage. Yield: 9 to 12 servings.