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Prep time
12 minutes
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Cook time
45 minutes
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Makes
A 10-inch cake
Author Notes
I came up with this buckle recipe earlier this summer as a way to celebrate the gorgeous, juicy plums showing up at the market—and in the process, reimagined it from crumb to streusel to reflect exactly the type of cake I like to make and eat. It fashions a new list of ingredients, different steps, and even a new ride (a cast-iron skillet). But it’s still a buckle through and through—simple enough to bake whenever the mood strikes, impressive enough to outshine much fancier and fussier cakes. —EmilyC
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Ingredients
- For cake
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1 1/3 cups
all-purpose flour (160 grams)
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1/2 cup
dark rye flour (60 grams)
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3/4 cup
light brown sugar (148 grams)
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2 teaspoons
baking powder
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3/4 teaspoon
kosher salt
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1/2 cup
extra-virgin olive oil
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2
large eggs
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3/4 cup
sour cream (180 grams)
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2 teaspoons
finely grated lemon zest + 2 tablespoons juice from 1 large lemon
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1 pound
plums (any type: Italian prune, Mirabelle, pluots, etc.), pitted and sliced into 1/2-inch wedges (no need to peel)
- For crumble topping
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3 tablespoons
all-purpose flour (23 grams)
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3 tablespoons
dark rye flour (23 grams)
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3 tablespoons
light brown sugar (37 grams)
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1/2 teaspoon
cinnamon
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1 pinch
kosher salt
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3 tablespoons
sliced almonds (21 grams)
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2 tablespoons
plus 1 teaspoon extra-virgin olive oil
Directions
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Heat oven to 350° F. Grease with olive oil a 10-inch enameled or well-seasoned cast-iron skillet. (If your skillet isn’t well-seasoned, line the bottom with a round of parchment paper.)
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To make crumble topping: in a small bowl, whisk together flours, brown sugar, cinnamon, salt, and almonds. Add olive oil, a little at a time, stirring to thoroughly and evenly moisten the crumbs. Aim for a mix of larger and smaller clumps. Put the bowl in the freezer while preparing the rest of the cake.
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In a large bowl, whisk together the dry ingredients: all-purpose flour, rye flour, light brown sugar, baking powder, and salt.
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In a separate bowl, whisk together the wet ingredients: olive oil, eggs, sour cream, lemon zest, and lemon juice.
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Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined.
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Scrape the batter into the prepared skillet. Arrange plum wedges snugly and evenly over the batter, skin-sides up. Gently press them down into the batter; you should see their tops. Remove the crumble topping from the freezer, and scatter it evenly over the top. It won’t completely cover the batter (by design; you want to see those juicy plums peeking through).
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Bake until golden brown and firm to the touch, about 40 to 45 minutes or until a paring knife inserted into the middle comes out clean. Start checking at about 35 minutes for doneness.
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Let cool in the skillet for about 30 minutes, and serve warm or at room temperature, straight from the pan.
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