Recipe: Plum Buckle

PLUM BUCKLE

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup plus 1 tablespoon sugar
2 large eggs, at room temperature
6 to 8 plums (about 1 pound), halved, pitted and each half cut into 4 slices
Ground cinnamon and sugar for sprinkling

Place rack in lower third of oven and preheat to 350 degrees. Coat a 9-inch round or 8-inch square cake pan with vegetable oil spray. Line bottom with parchment paper and coat paper with more spray.

In bowl, whisk flour, baking powder and salt. In stand mixer fitted with paddle attachment, beat together butter and 1 cup sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Add flour mixture and mix well.

Scrape batter into prepared pan and spread evenly. Poke plum slices into batter, placing them close together. In small bowl, combine 1/4 teaspoon cinnamon and 1 tablespoon sugar, and sprinkle over surface.

Bake until top is golden, edges pull away from pan, and a skewer or cake tester inserted into middle comes out clean, 50-60 minutes.

Let cool about 30 minutes before serving.

Servings: 8
Source: Williams-Sonoma Fruit Dessert by Carolyn Beth Weil