Plum Buckle

This classic American dessert can be made year round with fruit that’s in season.   this recipe I used black plums and orange juice, a perfect combination to balance tart and sweet. Serve for dessert or brunch.

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Plum Buckle

Preheat oven to 350, grease and line with parchment  a 10 inch cake pan

  • 4 Large or 6 Medium Sized Plums

Cake Batter
  • 1 ½ Cup All Purpose Flour
  • ¾ Cup Sugar (I use the organic raw sugar)
  • 1 tsp. Baking Soda
  • Pinch of Salt
  • 1 Cup of Fresh Orange Juice
  • Zest of ½ an Orange
  • ⅓ Cup Vegetable Oil
  • 1 Tbsp. White Vinegar
  • 2 tsp. Vanilla

Crumble Topping
  • ½ cup Light Brown Sugar
  • 1 Cup All Purpose Flour
  • Pinch of Salt
  • 6 Tbsp.  Earth Balance Stick Butter, Cold and Cut into Small Pieces
  • Zest of ½ an Orange

  1. Cut plums in ½ around, remove pit and cut into 1 inch wedges, set aside.
  2. To make cake batter sift together flour, sugar, baking soda and salt into a medium size bowl.  
  3. In a separate bowl add orange zest and juice, vegetable oil, vinegar and vanilla, mix until combined.  Pour over dry ingredients and stir with whisk until lump free, being careful not to over mix.  Pour into cake pan and arrange plum pieces in a single layer on top of batter, set aside.
  4. For crumble topping add flour, brown sugar and salt, mix together with fingers.  Add butter pieces and orange zest, with your fingers press the butter into the flour mixture until it resembles coarse crumbs.  Sprinkle on top of of cake in an even layer.  
  5. Bake for 40 to 45 minutes until golden in color, the sides have started to pull away from the sides and a toothpick comes out clean.  
  6. Place on cooling rack for at least 20 minutes before removing from pan.


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