Plum Buckle

A buckle is a streusel-topped cake that contains fresh fruit.  My favorite fruit to include in a buckle is plum for its tart and sweet bite.  I added ground ginger to my plum buckle because I can hardly wait for the warm spices of fall.  Ground cinnamon is just as good.  I used diced plums here because I enjoy the chunks of fruit throughout the cake, but  more commonly, the fruit is sliced on top of the batter (but under the streusel) just before baking.  It’s your choice.  I believe buckles get their name because the fruit pieces and streusel ‘buckle’ or crumble into the cake as it bakes.  Whatever the reason, this cake is delicious for a snack or for breakfast.  Enjoy!

Plum Buckle

For the streusel:
3 tablespoons light brown sugar
2 tablespoons unbleached flour
1 tablespoon finely ground cornmeal
¼ teaspoon ground ginger
pinch of salt
2 tablespoons cold unsalted butter, diced

For the cake:
1 small plum (about 5 ounces)
¾ cup unbleached flour
¾ teaspoon baking powder
1/8 teaspoon salt
2 tablespoons unsalted butter, very soft
1/3 cup sugar
1 egg white, from 1 large egg
¼ teaspoon vanilla
3 tablespoons low-fat buttermilk

Preheat the oven to 350°.  Butter and flour a 6” round cake pan.  In a small bowl, combine all streusel ingredients.  With your fingertips, smear the butter into the streusel. 

Next, pit the plum and dice it into medium dice (leaving the skin on).  In a small bowl, stir together the flour, baking powder and salt.  In a medium bowl, stir together with a wooden spoon the softened butter and sugar.  Add the egg white and vanilla.  Use at least 30 strokes to bring this mixture together.  Add half of the dry ingredients, followed by half of the buttermilk.  Add the remaining dry ingredients followed by the rest of the buttermilk.  Stir in the diced plums gently.  Scrape the batter into the pan and spread it to the edges with a spatula-it might seem dry but it’s fine.  Sprinkle the streusel evenly on top of the batter.  Bake for 38-45 minutes, until a toothpick inserted comes out clean.


  1. says

    I’ve made this recipe many times because it is sooooo good. The only thing I change is the fruit; sometimes I use peaches or cherries. Well, and I double the amount of the fruit so the cake looks positively bejeweled.

  2. Rhianna says

    New to your blog and it has been just what I’ve been looking for: small-scale desserts!
    So, just to check, this would make two servings? You each get served half the cake?

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