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:
- 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
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.