Plum Buckle

A buckle is essentially cake on the bottom with fresh fruit on the top. As it bakes, the weight of the fruit causes the cake to sink slightly, lending a homey appearance.

Ingredients:

• 1 1/2 cups (7 1/2 oz./235 g) all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 cup (8 oz./250 g) unsalted butter, at room temperature
• 1 cup (8 oz./250 g) plus 1 Tbs. sugar
• 2 eggs, at room temperature
• 1 lb. (500 g) plums, halved, pitted and each half cut into 4 slices
• 1/4 tsp. ground cinnamon

Directions:

• Place a rack in the lower third of an oven and preheat to 350°F (180°C). Coat an 8-inch (20-cm) square cake pan with vegetable oil spray. Line the bottom with parchment paper and coat with more spray.
• In a bowl, whisk together the flour, baking powder and salt; set aside.
• Using an electric mixer, beat together the butter and the 1 cup (8 oz./250 g) sugar on medium speed until pale and fluffy, 3 to 5 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour mixture, reduce the mixer speed to low and beat until well blended.
• Pour the batter into the prepared pan and spread evenly. Poke the plum slices into the batter, placing them close together. In a small bowl, stir together the cinnamon and the 1 Tbs. sugar. Sprinkle over the batter.
• Bake until the top is golden, the edges pull away from the pan and a tester inserted into the center of the buckle comes out clean, 50 to 60 minutes. Let cool on a wire rack for about 30 minutes before serving. Serves 9.

https://www.williams-sonoma.com/recipe/plum-buckle.html