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Plum Buckle
Prep
30 mins
Cook
45 mins
Servings
12
Difficulty
Hard
My grandmother's plum buckle has been a summer staple in our kitchen for years, and I'm thrilled to share it with you. This beautiful dessert combines a tender, buttery cake with juicy plums and a cinnamon streusel topping that's absolutely irresistible. What I love most is how straightforward it is to throw together in just thirty minutes of prep work. The plums are packed with vitamin C and fiber, making this treat feel a bit more wholesome than your typical cake. With ingredients you likely already have on hand, this buckle is an easy, budget friendly way to celebrate fresh plum season.
Ella x
Ingredients
- 77 cups pitted and quartered plums
- ⅔ cup butter, softened⅔ cup butter, softened
- 11 ½ cups white sugar
- 22 eggs
- 33 cups sifted all-purpose flour
- 11 tablespoon baking powder
- ½ teaspoon salt½ teaspoon salt
- 22 cups milk
- 22 teaspoons vanilla extract
- 11 cup white sugar
- ½ cup butter, softened½ cup butter, softened
- ¼ cup all-purpose flour¼ cup all-purpose flour
- 11 teaspoon cinnamon
Detail level
Instructions
- 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- 2
Place the plums into the bottom of the prepared baking dish. In a large bowl, mash together 2/3 cup butter with 1 1/2 cup of white sugar until the mixture is smooth and creamy. Beat in eggs, one at a time. Stir in 3 cups of flour, the baking powder, and salt. Mix in the milk and vanilla extract to make a smooth batter. Pour the batter over the plums. Mix 1 cup of sugar, 1/2 cup of butter, 1/4 cup of flour, and cinnamon together in a bowl to make a crumbly topping; spread over the batter.
- 3
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
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