Plum Buckle Recipe - Allrecipes.com
Plum Buckle Recipe
  • READY IN hrs

Plum Buckle

Recipe by  

"We used to make this as a great way to sweeten the tart plums from the tree in our yard, but any plums will do. Great when served warm with vanilla ice cream."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch cake Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Place the plums into the bottom of the prepared baking dish. In a large bowl, mash together 2/3 cup butter with 1 1/2 cup of white sugar until the mixture is smooth and creamy. Beat in eggs, one at a time. Stir in 3 cups of flour, the baking powder, and salt. Mix in the milk and vanilla extract to make a smooth batter. Pour the batter over the plums. Mix 1 cup of sugar, 1/2 cup of butter, 1/4 cup of flour, and cinnamon together in a bowl to make a crumbly topping; spread over the batter.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 21, 2010

Made this tonight for my DH and SIL, (sorry I don't care for desserts). They both gave this a solid 5 stars and said that it was really delicious. DH really wanted a second piece but he was already too full. I made this recipe exactly as posted. Thanks so much for posting this recipe. I will keep it in regular rotation, as it was fairly easy to make.

 
Most Helpful Critical Review
Dec 06, 2011

We could taste the baking soda in this recipe.

 

55 Ratings

Sep 12, 2011

Excellent plain or with vanilla ice cream! I'd recommend adding the milk one cup at a time so it doesn't splash everywhere when you mix it in. I'd also suggest not softening the butter in the topping and just cutting it into the mixed dry ingredients instead. If it's soft, then the topping is very gooey and not crumbly at all. Tastes fine either way, but it's just hard to glop the topping on the top of the batter if it's gooey.

 
Oct 05, 2010

I was looking for a new way to use our plums when I came across this recipe. This is the best plum desert I've had in a long time and everyone I fed it to thought it was fantastic. I did have to make one change thou, I had to bake it an additional 10 minutes as the center wasn't done. I will diffinently use this one again next year when my plums are ready. Thanks for sharing Mark

 
Aug 21, 2012

Somebody complained about the taste of baking soda. I can't see anywhere in the recipe where it calls for baking soda.

 
Sep 19, 2011

I have never taken the time to rate a recipe, but this one is so good I had to. I will definately be making it again (and would probably be good with many other kinds of fruit as well). The cake is nice and fluffy with a good flavor. The only change I made was a substituted part of the white sugar in the topping with brown sugar.

 
Nov 20, 2011

Delicious! Didn't change a thing, and didn't need to! Sweet, tart, crispy and soft all in one pan.

 
Aug 30, 2012

This is delicious! I would have given it 5 stars, but I had to nearly double the cooking time. It is worth the extra time it takes to bake. When my husband tried it, his eyes got big and said, "Do you have any extra plums?!" So I'll be making another one today and will freeze it.

 

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Nutrition

  • Calories
  • 522 kcal
  • 26%
  • Carbohydrates
  • 80.9 g
  • 26%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 337 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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