ALMOND-PLUM BUCKLE
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
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
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
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 RECIPE - (4.4/5)
Provided by á-10847
Number Of Ingredients 10
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.
PLUM BUCKLE WITH PECAN TOPPING
This classic is usually made with blueberries but sweet plums make a delicious alternative. Serve with ice cream, whipped cream or yogurt. Although cook time says 50 minutes it could be anywhere between 40-50 minutes, so check after 40 minutes. For the batter, be sure to have eggs and butter at room temperature.
Provided by dojemi
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven to 350°F and arrange a rack in the middle of the oven.
- Coat an 8-by-8-inch baking dish with butter and set aside.
- For the topping:
- Using a pastry blender or your fingertips, work brown sugar, flour, butter, cinnamon, and salt together until ingredients come together but some pea-size pieces remain. Stir in pecans, cover, and refrigerate until ready to use.
- For the batter:
- Whisk flour, baking powder, and salt together in a medium bowl until evenly combined; set aside.
- Whisk together milk and vanilla extract in a small bowl until evenly combined; set aside.
- Combine sugar and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light in color and fluffy, about 3 minutes.
- Add eggs one at a time, letting the first completely incorporate before adding the second.
- Add 1/3 of the flour mixture and mix on low until just combined; scrape down the sides of the bowl.
- Pour in 1/2 of the milk mixture and mix on low until just incorporated.
- Repeat, alternately adding dry and wet ingredients and ending with dry ingredients, until completely incorporated.
- Remove bowl from mixer, fold plums in until coated and evenly distributed, and turn into prepared baking dish.
- Sprinkle topping evenly over batter and bake until a tester inserted into the center comes out clean and the top is golden brown, about 45 to 50 minutes.
- Remove from the oven and let cool at least 20 minutes before serving.
Nutrition Facts : Calories 513.9, Fat 24.5, SaturatedFat 11.1, Cholesterol 112.6, Sodium 277.3, Carbohydrate 68.8, Fiber 2.9, Sugar 42.7, Protein 7.3
CLASSIC BLUEBERRY BUCKLE
This blueberry buckle recipe came from my grandmother. As children, my sister and I remember going to Pennsylvania for blueberry picking. Mother taught us to pick only perfect berries, and those gems went into this wonderful recipe. -Carol Dolan, Mount Laurel, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg; beat well. In another bowl, combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Spread into greased 9-in. square baking pan., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberry mixture. , Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream and additional blueberries.
Nutrition Facts : Calories 390 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 282mg sodium, Carbohydrate 64g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
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PLUM BUCKLE RECIPE | EATINGWELL
From eatingwell.com
- 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.
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