Plum Buckle Recipe 445

PLUM BUCKLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place the plums into the bottom of the prepared baking dish. In a large bowl, mash together 2/3 cup butter with 1 1/2 cup of white sugar until the mixture is smooth and creamy. Beat in eggs, one at a time. Stir in 3 cups of flour, the baking powder, and salt. Mix in the milk and vanilla extract to make a smooth batter. Pour the batter over the plums. Mix 1 cup of sugar, 1/2 cup of butter, 1/4 cup of flour, and cinnamon together in a bowl to make a crumbly topping; spread over the batter.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.

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.