 |
| plum almond buckle (Photo credit: protographer23) |
Fresh plums are available from late spring through summer. You will find these juicy fruits in an assortment of colors, from yellow and green to deep pink, purple, and scarlet. You can check the varieties available at your local farmers' market, and choose firm, fragrant fruits with sweet, tangy flesh.
Plum Buckle will be a good recipe to try after you purchased plums in the market. May you will be able to capture a good sense of color and taste needed to enhance the quality of your plum buckle.
You will need:
Vegetable oil spray
1 1/2 cups (7 1/2 oz/235 g) all-purpose (plain) flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (8 oz/250 g) unsalted butter, at room temperature
1 cup (8 oz/250 g) plus 1 tablespoon sugar
2 large eggs, at room temperature
6-8 plums (about 1 lb/500 g), halved, pitted, and each half cut into 4 slices
Ground cinnamon and sugar for sprinkling
Here's how:
Place an oven rack in the lower third of the oven and preheat to 350 degrees F. Coat a 9-inch (23-cm) round or 8-inch (20-cm) square cake pan with vegetable oil spray. Line the bottom with parchment (baking) paper and coat the paper with more spray.
In a bowl, whisk together the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat together the butter and the 1 cup sugar until pale and fluffly. Add the eggs one at a time, beating well after each addition. Add the flour mixture and mix well.
Scrape the batter into the prepared pan and spread evenly. Poke the plum slices into the batter, placing them close together. In a small bowl, combine 1/4 teaspoon cinnamon and 1 tablespoon sugar, and sprinkle over the surface.
Bake until the top is golden, the edges pull away from the pan, and a skewer or cake tester inserted into the middle comes out clean, 50-60 minutes.
Let cool for about 30 minutes before serving.
Note: Another homey, old-fashioned dessert, a buckle is a dish in which cake and batter is mixed with fruit, often blueberries, and then baked. It is often topped with a cinnamon streusel.
No comments:
Post a Comment