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    Home » Recipes » Egg White Only

    Plum Buckle

    Published: Aug 30, 2010 · Modified: Dec 14, 2020 by Christina Lane · This post may contain affiliate links · 12 Comments

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    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
    ⅛ teaspoon salt
    2 tablespoons unsalted butter, very soft
    ⅓ 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.

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    Reader Interactions

    Comments

    1. sweetlife says

      August 30, 2010 at 10:05 am

      perfect buckle, great pic

      sweetlife

      Reply
    2. newlywed says

      August 31, 2010 at 1:23 am

      Looks delicious!

      Reply
    3. Hannah says

      September 01, 2010 at 6:41 am

      Many buckles I've seen are more fruit than cake, but I like your take on it! Looks much easier to slice and serve, too.

      Reply
    4. Laura says

      September 01, 2010 at 5:22 pm

      Ooooh. I've never had a plum buckle, mostly blueberry buckles here in my neck of the woods.

      Reply
    5. life and kitchen says

      September 02, 2010 at 7:40 am

      Ummm stop. Stop! This looks too good. Plums are just such a perfect fruit, only made better by a buttery cake.

      Reply
    6. Maria says

      November 28, 2010 at 11:13 pm

      wow!!Great!!!1its soo delicious..i've never ever tasted such a tasty cake in ma life...:)

      Reply
    7. Jade walker says

      June 24, 2014 at 8:09 am

      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.

      Reply
      • Christina Lane says

        June 24, 2014 at 3:33 pm

        Thanks so much for letting me know, Jade! I'm so glad :)

        Happy baking,
        Christina

        Reply
    8. Rhianna says

      August 21, 2014 at 2:53 pm

      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?

      Reply
      • Christina Lane says

        August 21, 2014 at 6:17 pm

        Yes ma'am! Or, slice it into 4 mini slices.

        Reply
        • Rhianna says

          August 23, 2014 at 1:57 pm

          Thanks! Do you think I could make it in a loaf pan? I don't have a small cake pan. I noticed you did that with those drunken peach bars.

          Reply
    9. Siobhan says

      December 22, 2020 at 9:05 am

      I've been looking at your older recipes and made this buckle this morning. Having no plums I used well-drained peaches from a jar and the result is yum. Buttery cake, fruit and streusel: who needs more? Love your small-batch recipes but sometimes I regret there's not enough (sigh...). I'll double it next time.

      Reply

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    Hi, I'm Christina! I'm the author of 4 cookbooks all about cooking and baking for two. I have scaled down hundreds of recipes into smaller servings so you can enjoy your favorite dishes without the leftovers! Valentine's Day is my favorite holiday.

    You can also find me at BeanRecipes.com!

    More about me →

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