Almond Plum Buckle Recipes

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ALMOND-PLUM BUCKLE



Almond-Plum Buckle image

Provided by Carolyn Beth Weil

Categories     Food Processor     Mixer     Dairy     Egg     Dessert     Bake     Plum     Almond     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

Nonstick vegetable oil spray
1/2 cup whole almonds (about 2 1/2 ounces)
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup plus 4 teaspoons sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/4 pounds plums (about 8 medium), halved, pitted, cut into 1/2-inch-thick slices
3/4 teaspoon ground cinnamon

Steps:

  • Position rack in center of oven and preheat to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper round.
  • Finely grind almonds in processor. Transfer to medium bowl; whisk in flour, baking powder, and salt. Using electric mixer, beat butter in large bowl until fluffy. Add 1 cup sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and almond extract, then flour mixture just until incorporated.
  • Transfer batter to prepared pan; spread evenly and smooth top with spatula. Gently press plum slices, flesh side down, into batter in spoke pattern around outer rim and center of cake, placing close together. Mix cinnamon and 4 teaspoons sugar in small bowl. Sprinkle over plums.
  • Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 20 minutes. Run small knife between cake and pan sides to loosen. Invert cake onto platter; remove parchment paper. Place another platter atop cake. Using both hands, hold both platters firmly together and invert cake, plum side up. Cool cake completely. Cut into wedges.

PLUM-NECTARINE BUCKLE



Plum-Nectarine Buckle image

A buckle is a decadent dessert hybrid: cakelike cobbler with a crumble topping. Our plum-nectarine buckle is made with vanilla cake batter. The wedges of fruit provide moisture and streaks of sunset color.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 13

6 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour
1 cup plus 2 tablespoons sugar
1 1/2 teaspoons baking powder
1/8 teaspoon ground allspice
Salt
1 large egg
2/3 cup whole milk
1 teaspoon pure vanilla extract
3/4 pound plums, halved, pitted, and cut into 1/2-inch-thick wedges (2 cups)
3/4 pound nectarines, halved, pitted, and cut into 1/2-inch-thick wedges (2 cups)
1 tablespoon fresh lemon juice
Crumble Topping for Rhubarb-Berry Crumbles

Steps:

  • Preheat oven to 350 degrees. Brush a 9-inch square cake pan or 10-inch cast iron skillet with 2 tablespoons butter; set aside. Whisk together flour, 3/4 cup sugar, the baking powder, allspice, and 3/4 teaspoon salt in a medium bowl; set aside.
  • Whisk together egg, milk, vanilla, and remaining 4 tablespoons butter in another medium bowl. Add egg mixture to flour mixture; stir to combine. Spread batter evenly into buttered pan.
  • Toss plums, nectarines, lemon juice, remaining 1/4 cup plus 2 tablespoons sugar, and a pinch of salt in a large bowl. Spread fruit mixture evenly over batter. Sprinkle with topping. Bake until a cake tester inserted into center comes out with moist crumbs, about 1 hour and 15 minutes. Let cool in pan on a wire rack 1 hour before serving.

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  • Finely grind almonds in processor. Transfer to medium bowl; whisk in flour, baking powder, and salt. Using electric mixer, beat butter in large bowl until fluffy. Add 1 cup sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and almond extract, then flour mixture just until incorporated.
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