Plum Buckle
It’s finally stone fruit season. This is my favorite time of year because it’s when the best fruits are available. While I’m a big fan of apples and citrus, nothing compares to a fresh, juicy peach, apricot or plum. It’s true that eating one of these delectable fruits straight from your fruit bowl is perfect for a quick snack, but nothing’s better than using them for a dessert, especially if it’s a pie, cobbler or buckle.
A buckle? What the heck is a buckle? I’ve heard of pies, tarts, crisps and cobblers, but up until last year, I’d never, ever heard of a buckle. Turns out the buckle has been around as long as the United States itself. Since it was originally a popular dessert from England, it makes sense that it made the journey across the pond with the pilgrims. What failed to make it across the pond however were their favorite ingredients. So the settlers were forced to improvise and that’s how the buckle was born. How is it different from a cobbler or a crisp? Well, it’s a rich butter cake that’s layered with fruit and streusel that then bakes up around the fruit giving it a buckled look. These cakes were so rich they were often served as the main course, especially for breakfast – coffee cake anyone? But some time in the early 19th century, those entreés became desserts.
I for one am super happy I discovered the buckle. While I adore pies and tarts, every so often I’m in the mood for cake. And if it’s a moist, buttery cake all the better. Add some fruit and oh my god, you’ve got heaven in a cake pan. While the original recipe calls for streusel, the recipe I found in Sunset Magazine didn’t use any, and I’m totally okay with that. Don’t get me wrong, I love a good streusel, but sometimes it’s overkill. A cake this rich doesn’t need the extra sugar. It’s perfect with just the fruit, especially if the fruit is ripe and (as my mother used to say) “sweet as sugar”. Because this cake is just as delicious at room temperature as it is right out of the oven, it’s the ideal choice for a picnic or summer cook out. So the next time you’re thinking of making a pie or tart for your outdoor party, surprise people with this buckle. You won’t be disappointed.
Plum Buckle
Ingredients:
- 1 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon lemon zest
- 1-1/2 cups flour
- 1 teaspoon baking powder
- pinch of salt
- 1/3 cup milk
- 4 cups unpeeled ripe plums, thinly sliced
Directions:
- Preheat oven to 325°F. Grease an 8×8-inch square pan and set aside.
- Beat the butter and sugar together in a large bowl until smooth and light in color. Add the eggs one at a time, beating well after each addition. Add the lemon zest.
- Whisk together the flour, baking powder and salt in a small bowl. Stir half the flour mixture into the butter mixture until just combined. Add in the milk. Beat in the rest of the flour mixture until just combined.
- Pour the batter into the prepared pan and smooth with a rubber spatula. Lay the plums on top of the batter in rows so they slightly overlap. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes and serve warm or let cool completely and serve at room temperature.
