Plum Buckle Recipes

PLUM-NECTARINE BUCKLE

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.

PLUM BUCKLE

Steps:

• In a large bowl, with a mixer on high speed, beat butter and 1 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Beat in lemon peel.
• In a small bowl, mix flour, baking powder, salt, and nutmeg. Stir half the flour mixture into the butter mixture, then add the milk, followed by the remaining flour mixture; stir just until incorporated. Scrape batter into a buttered and floured 8-inch square glass or ceramic baking pan and spread level. Overlap plum slices in rows or concentric circles over batter. In a small bowl, mix remaining 2 tablespoons sugar and the cinnamon; sprinkle evenly over plums.
• Bake in a 325° regular or convection oven until a wooden skewer inserted in the center comes out clean, 45 to 50 minutes. Serve warm or at room temperature.

PLUM BUCKLE

Steps:

• Preheat oven to 350 degrees F. Coat a 9-inch cake pan with cooking spray. Line the bottom with parchment paper and coat the paper too.
• Whisk whole-wheat flour, all-purpose flour, baking powder, cardamom (and/or cinnamon) and salt in a medium bowl. Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until well combined. Add eggs, one at a time, and beat until light and fluffy. Add oil and vanilla and beat for 30 seconds. Add the flour mixture and beat on low speed until just combined.
• Spread the batter evenly in the prepared pan. Arrange plums, slightly overlapping, on top, pressing gently to partially submerge them in the batter. Sprinkle turbinado sugar over the top.
• Bake the cake until golden brown and a toothpick inserted in the center comes out clean, 45 to 55 minutes.
• Cool in the pan on a wire rack for at least 20 minutes. Run a knife around the edge to loosen it and transfer the cake to a serving plate.

PLUM BUCKLE RECIPE - (4.4/5)

Steps:

• Position a rack in the lower third of an oven and preheat to 350°F. Coat a 9-inch round or 8-inch square cake pan with vegetable oil spray. Line the bottom with parchment paper and coat the paper with more spray. In a bowl, whisk together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and the 1 cup sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Add the flour mixture and mix well. Scrape the batter into the prepared pan and spread evenly.The batter is very thick, almost dough. Poke the plum slices into the batter, placing them close together. In a small bowl, combine the cinnamon and the 1 Tbs. sugar and sprinkle over the surface. Bake until the top is golden, the edges pull away from the pan, and a skewer or cake tester inserted into the center comes out clean, 50 to 60 minutes; however, it may no take as long as the recipe called for so keep an eye on it. Transfer the pan to a wire rack and let cool for about 30 minutes before serving. Serves 8. Note: Another homey, old-fashioned dessert, a buckle is a dish in which cake batter is mixed with fruit, often blueberries, and then baked. It is frequently topped with a cinnamon streusel.

ALMOND-PLUM BUCKLE

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.