Kirbie's Cravings

Plum & Pluot Buckle

overhead photo of a Plum & Pluot Buckle

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 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. 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.

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

Plum & Pluot Buckle

Servings: 1 (8x8-inch) cake
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
This easy cake is made with plums, which are a little sour, and plouts, which are sweeter. Both balance nicely with the sweet cake batter.


For the Cake

  • 3/4 cup white sugar
  • 1/4 cup shortening
  • 1 egg
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup plums cut into small pieces
  • 1 cup pluots cut into small pieces

For the Topping

  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/4 cup butter softened


  • Preheat oven to 375°F (190°C). Grease one 8x8 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 8x8 inch pan.
  • To make topping: Combine the sugar, flour, cinnamon, and butter. Sprinkle over cake batter. Bake for 25-30 minutes.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

close-up photo of a slice of cakephoto of a slice of buckle on a platephoto of a slice of buckle topped with ice cream

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