Plum & Pluot Buckle

Thursday, August 20, 2009

Posted by Kirbie / 1 comment » / Cakes

I'm not too crazy about plums. The sour fruit and skin just doesn't mix well with me (though there are other sour fruits I enjoy). I do love pluots though, which is a hybrid of a plum and apricot. It looks like a plum, but is much sweeter. I found myself with too many plums and pluots and decided to bake with some of them. I figured the sweetness of the pluots would counteract the sourness of the plums.

I've been seeing recipes for fruit buckles, mainly blueberry buckles. I've never made a buckle before but all the pictures I've seen look so yummy. So I decided to take a blueberry buckle recipe from allrecipes.com submitted by JBS Box which got great reviews and turn it into a plum & pluot buckle.

The recipe was pretty easy to follow. It reminded me a lot of my batter for strawberry and blueberry muffins.

Here is the recipe I used, inspired by JBS Box's recipe:

Ingredients

3/4 cup white sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plums, cut into small pieces
1 cup pluots, cut into small pieces
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease one 8×8 inch pan.
Cream together 3/4 cup sugar, shortening, and egg.
In a separate bowl mix together 2 cups flour, baking powder, and salt.
Stir into sugar mixture, alternating with milk. Stir in plums and pluots.
Pour into greased 8×8 inch pan.
To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and
butter. Sprinkle over cake batter.
Bake at 375 degree F (190 degrees C) for 25-30 minutes.

The sweetness of the batter helped make the sour plums more enjoyable. This tasted great warm with some vanilla ice cream. I love the pink flesh of the pluots inside this buckle.