Tuesday, September 7, 2010
From the kitchen of One Perfect Bite...Tucked into that corner of the world occupied by crisps, cobblers and grunts, is yet another treasure called a buckle. The buckle is a rich butter cake that's topped with fruit. It gets its name because the surface of the cake appears to buckle as the cake batter rises around the topping. I think the best and most delicious version of this cake is made with plums. It tastes like a Viennese kuchen but it is much easier to prepare. While I serve this cake for breakfast or for brunch, it also makes a wonderful dessert. It is quite simple to do, though you should be aware there is one irritating problem associated with the cake. It's done when it chooses to be done and the time it requires to bake is variable. Some days the cake bakes in less than an hour, other days it takes more time. I suspect the amount of moisture in the fruit explains the discrepancy but you'll be fine, as long as you keep the cake in the oven until you are sure its center is set. This is a cake that is best served warm and eaten on the day it is made. It stales quickly. This is a treasure that I hope you will try. Here's the recipe.
Plum Buckle...from the kitchen of One Perfect Bite inspired by Sunset Magazine
1 cup (2 sticks) butter, at room temperature
1 cup plus 2 tablespoons sugar
2 large eggs
Zest of 1 small lemon
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup milk
4 cups sliced unpeeled firm-ripe plums (about 4 large)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1) Preheat oven to 325 degrees F. Butter an 8 x 8 x 2-inch pyrex pan. Set aside.
2) Combine butter and 1 cup sugar in bowl of a stand mixer fitted with a paddle attachment. Beat at high speed until smooth. Add eggs, one at a time, beating well after each addition. Beat in lemon peel.
3) Combine flour, baking powder,salt and nutmeg in another bowl. Whisk to combine. Stir half the flour mixture into butter mixture , then add milk followed with remainder of flour mixture. Stir just until incorporated. Scrape batter into prepared pan. Overlap plum slices on top of batter. Combine reserved 2 tablespoons sugar with cinnamon and mace. Sprinkle over plums.
4) Bake in a 325 degree oven until a wooden skewer inserted in the center comes out clean, 45 to 50 minutes (it may take longer than this) . Serve warm or at room temperature. Yield: 9 servings.
You might also enjoy these recipes:
Plum and Hazelnut Crumble Slice - The English Kitchen
Cinnamon Streusel Plum Cake - My Kitchen in the Rockies
Plum Galette/Plum Crostada - My Kitchen Snippets
Plum and Cherry Compote - Nami Nami
Plum Tart - Being Suzy Homemaker
Plum Cardamom Ice Cream - Cristine Cooks