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Plum buckle recipe!

July 15, 2008 |  4:46 pm

Plum buckleImgp1217_3

Servings: Makes one (9-inch) buckle

Note: From "Bubby's Homemade Pies" by Ron Silver and Jen Bervin. You may substitute one-half cup yogurt and one-half cup milk for the buttermilk.

2 cups flour

1 teaspoon baking soda

1 1/2 cups packed dark brown sugar

8 tablespoons (1 stick) unsalted butter

1 cup buttermilk

1 large egg

1/2 teaspoon vanilla extract

3 cups thickly sliced plums

1/4 cup sugar

1 tablespoon ground cinnamon

1. Heat the oven to 350 degrees. Lightly butter a 9-inch cast-iron skillet. In a medium bowl, sift together the flour and baking soda and set aside. With an electric mixer, cream the brown sugar and butter until light and fluffy. Beat in the buttermilk, egg and vanilla until smooth. Scrape down the sides. Add the flour mixture to the bowl while the beater is running. Scrape down and mix briefly,  just until combined.

2. Pour the batter into the skillet. Smooth it out — it will be very thick. Pour the plums over the batter and lightly press them down so they are partially submerged. Mix together the cinnamon and sugar and scatter it over the top.

4. Bake the buckle on a lipped baking sheet for 45 to 55 minutes or until a toothpick inserted in the center reveals a moist crumb with no liquid remaining. Serve warm. Store loosely covered at room temperature for up to three days.

Photo by Betty Hallock

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