Plum Buckle

Plum Buckle

Plum Buckle is rated 5.0 out of 5 by 8.
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Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 9

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.

Ingredients:

  • 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

Directions:

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)

Rated 5 out of 5 by from Adore this recipe! I cannot recommend this recipe highly enough! The buckle has a wonderful texture and it isn't overly sweet. The colorful fruit peeping out of the surrounding cake gives it a charming, rustic appearance that I love: beautiful, but not fussy. It's certainly a wonderful dessert, but I've also found it perfect for breakfast with a cup of tea or coffee. I've tried a variety of fruits in place of the plums, all with great success, so don't be afraid to experiment.
Date published: 2015-11-23
Rated 5 out of 5 by from Wonderful Recipe! I had a very productive plum tree this year and tried out this recipe. I ended up making this plum buckle 8 times in the last two weeks because it was such a huge hit whether for breakfast at a FB tailgater, co-workers, or even served at a dinner party with homemade vanilla ice cream. I lightly dust the top with powdered sugar. This will definitely be my go to plum recipe!
Date published: 2013-09-15
Rated 5 out of 5 by from Diet Killer This is a Wonderful dessert if you are looking to impress, but want something simple and easy. It's delicious, but with 2 full sticks of butter, and almost as much sugar as flour, it isn't an everyday dessert!!! Still, even my husband who doesn't like plums ate every bite of his piece.
Date published: 2013-09-14
Rated 5 out of 5 by from Plum Deliciousness! Made this today and it's almost gone. It was a huge success. We loved it. Followed the recipe exactly. I used a hand mixer and it turned out perfect. I had a little trouble serving the first piece from the pan because the parchment paper was in the way. Then I realized I would have to turn the cake out on to a plate! It was so moist I was afraid it would fall apart, but I held a plate on top and flipped the cake over and back, right side up, on to another plate, then peeled off the parchment. I will definitely make this again! Don't hesitate to make it. It's easy!
Date published: 2013-09-08
Rated 5 out of 5 by from Perfect for Plum Season! I am making this cake for the second time in a month. So good. Simple, easy and unbelievably good! The batter is very thick, almost doughy. It is important that you push the fruit in, as it rises a bit whilst it cooks. If you don't push it down in to the batter, you will have all cake on the bottom and fruit on the top. The end product is like a coffee cake. It is very moist. My first batch of plums was a bit tart, so I sprinkled the top with powdered sugar to offset the sourness. Fantastic cake. I can't wait to try different variations of fruit. I think my next will be peach and blueberries. I highly recommend this cake.
Date published: 2013-06-30
Rated 5 out of 5 by from Moist and delicious! This is just to reiterate what the other reviewers have said. It IS a lot like a moist coffee cake (fork worthy, not so great for hand-to-mouth). Great for taking over to a friend's house for tea, which is in fact what I will use it for!
Date published: 2012-09-26
Rated 5 out of 5 by from easy and delicious This cake came out like a moist coffee cake. Don't be afraid to be generous with the fruit. It seemed like I was adding a lot of fruit before baking the cake but it could have used more. I mixed plums and peaches and it was divine. Also make sure to press the fruit into the batter, otherwise you get lots of plain cake on the bottom and all the fruit will stay on top of the cake.
Date published: 2012-09-11
Rated 5 out of 5 by from Fabulous Dessert Everytime! This is always a hit! I use fruits of the season...peaches, pears and pluots have all been successes.
Date published: 2012-08-19
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