A buckle is essentially cake on the bottom with fresh fruit on the top. As it bakes, the weight of the fruit causes the cake to sink slightly, lending a homey appearance. Fresh plums are available throughout the summer in a variety of colors, from yellow and green to deep pink, purple and scarlet. Choose fragrant plums with sweet, tangy flesh.
- 1 1/2 cups (7 1/2 oz./235 g) all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 cup (8 oz./250 g) unsalted butter, at room temperature
- 1 cup (8 oz./250 g) plus 1 Tbs. sugar
- 2 eggs, at room temperature
- 1 lb. (500 g) plums, halved, pitted and each half cut into 4 slices
- 1/4 tsp. ground cinnamon
Place a rack in the lower third of an oven and preheat to 350°F (180°C). Coat an 8-inch (20-cm) square cake pan with vegetable oil spray. Line the bottom with parchment paper and coat with more spray.
In a bowl, whisk together the flour, baking powder and salt; set aside.
Using an electric mixer, beat together the butter and the 1 cup (8 oz./250 g) sugar on medium speed until pale and fluffy, 3 to 5 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour mixture, reduce the mixer speed to low and beat until well blended.
Pour the batter into the prepared pan and spread evenly. Poke the plum slices into the batter, placing them close together. In a small bowl, stir together the cinnamon and the 1 Tbs. sugar. Sprinkle over the batter.
Bake until the top is golden, the edges pull away from the pan and a tester inserted into the center of the buckle comes out clean, 50 to 60 minutes. Let cool on a wire rack for about 30 minutes before serving. Serves 9.
Adapted from Williams-Sonoma Luscious Fruit Desserts (Weldon Owen 2015)