PLUM BUCKLE

PLUM BUCKLE image

Number Of Ingredients 17

For the topping:
1/4 cup packed light brown sugar
1/4 cup all-purpose flour
2 tablespoons unsalted butter (1/4 stick)
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/2 cup finely chopped pecans
For the batter:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/3 cup whole milk
1 teaspoon vanilla extract
3/4 cup granulated sugar
6 tablespoons unsalted butter (3/4 stick), at room temperature
2 large eggs, at room temperature
1 pound (about 5 whole) plums, pitted and cut into large dice

Steps:

Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter and set aside. For the topping: Using a pastry blender or your fingertips, work brown sugar, flour, butter, cinnamon, and salt together until ingredients come together but some pea-size pieces remain. Stir in pecans, cover, and refrigerate until ready to use. For the batter: Whisk flour, baking powder, and salt together in a medium bowl until evenly combined; set aside. Whisk together milk and vanilla extract in a small bowl until evenly combined; set aside. Combine sugar and butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light in color and fluffy, about 3 minutes. Add eggs one at a time, letting the first completely incorporate before adding the second. Add 1/3 of the flour mixture and mix on low until just combined; scrape down the sides of the bowl. Pour in 1/2 of the milk mixture and mix on low until just incorporated. Repeat, alternating dry and wet ingredients and ending with dry ingredients, until completely incorporated. Remove the bowl from the mixer, fold the plums in until coated and evenly distributed, and turn into the prepared baking dish. Sprinkle topping evenly over batter and bake until a tester inserted into the center comes out clean and the top is golden brown, about 45 to 50 minutes. Remove from the oven and let cool at least 20 minutes before serving.