With all the amazing stone fruit available at the farmers markets right now we had to find an easy way to use it all up. A buckle is a simple classic that is forgiving and can be made with anything from peaches to blueberries to apples or pears. It might seem like a lot of fruit to be adding to the top of the cake, but it ends up being just right in the end. The large amount of fruit creates the “buckled” look of the top of the cake and the juices caramelize on top. This recipe was adapted from one created by Carolyn Beth Weil of Williams-Sonoma.
Seasonal Fruit Buckle
Makes one 9″ round buckle
Adapted from Carolyn Beth Weil of Williams-Sonoma
1 1/2 cups Community Grains Hard Red Winter Wheat Whole Grain Flour
1 tsp baking powder
1/4 tsp salt
18 Tbs unsalted butter, at room temperature (2 sticks, plus 2 tbs)
3/4 cup plus 1 Tbs. sugar
2 eggs, at room temperature
1/4 cup water
6 to 8 plums (or other fruit/berry), about 1 lb. total, halved, pitted , and quartered lengthwise
1/4 tsp ground cinnamon
Position a rack in the lower third of an oven and preheat to 350°F. Coat a 9-inch round or 8-inch square cake pan with vegetable oil spray.
Whisk together the flour, baking powder and salt.
In another small bowl, combine the cinnamon and the 1 Tbs. sugar
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the 3/4 cup sugar on high speed until pale and fluffy. Lower the speed of the mixer and add the eggs one at a time, beating well after each addition. Lower the speed to low and add the flour mixture and mix until fully incorporated.
Scrape the batter into the prepared pan, spreading the batter evenly and to the corners. Gently push the plum slices into the batter, placing them close together.
Bake for about 50 minutes or until the top is golden, the edges pull away from the pan, and a skewer inserted into the center comes out clean. Transfer the pan to a cooling rack and let sit for at least 30 minutes before serving.
This cake is great for breakfast or served with some lightly whipped cream for dessert.