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!
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.
perfect buckle, great pic
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.
Ooooh. I've never had a plum buckle, mostly blueberry buckles here in my neck of the woods.
life and kitchen says
Ummm stop. Stop! This looks too good. Plums are just such a perfect fruit, only made better by a buttery cake.
wow!!Great!!!1its soo delicious..i've never ever tasted such a tasty cake in ma life...:)
Jade walker 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.
Christina Lane says
Thanks so much for letting me know, Jade! I'm so glad :)
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?
Christina Lane says
Yes ma'am! Or, slice it into 4 mini slices.
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.
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.