Plum-Raspberry Buckle Recipe #241187
This is from Woman's Day.
by Lainey6605
1½ hours | 25 min prep
SERVES 8
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/3 cup milk
- 4 medium ripe plums (red or black or a combination, pitted and cut in 1/2-inch wedges)
- 1 cup fresh raspberry
Streusel
- 2 tablespoons flour
- 2 tablespoons light brown sugar
- 1 tablespoon unsalted butter, cut in bits
- 1/4 teaspoon ground cinnamon
- confectioners' sugar, garnish
- Heat oven to 350 degrees.
- Line a 9-inch square baking pan with nonstick foil, foil extending about 2 inches above pan on 2 sides.
- Mix flour, baking powder, spice and salt in a small bowl.
- Beat butter and sugar in a large bowl with mixer on high speed until smooth.
- On medium speed, beat in eggs and vanilla just until combined.
- On low speed, beat in flour mixture and milk just to blend.
- Scrape batter into prepared pan.
- Arrange plums, evenly spaced in diagonal rows, on top.
- Scatter with raspberries.
- For streusal, rub ingredients together with fingertips until moistened and clumpy.
- Scatter between fruit on areas of exposed batter.
- Bake 55 minutes or until a wooden pick inserted in center comes out clean and buckle pulls away slightly from sides of pan.
- Cool in pan on a wire rack.
- Lift foil by ends onto work surface.
- Using 2 large spatulas, lift cake from foil onto a serving plate.
- Dust with confectioners' sugar.
- Serve warm or at room temperature.
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5 stars