What, now? Buckle? In the family of rustic fruits desserts (think crisp, crumble, cobbler, pandowdy, grunt and slump), poor buckle is nearly unknown. Pity, since it’s SO GOOD. And so easy! Even easier than usual.
Using melted butter means you only need 2 bowls and a wooden spoon to whip this up. The batter is super soft and tender, loaded with vanilla and almond, and bakes up and around the fruit to partially cloak it in buttery goodness. The cake itself is just a bit crunchy on top, almost custard-like in the middle and jam-packed with fruit. Ack, I love it!
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar, divided
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 egg, beaten
- ⅔ cup milk
- ¼ cup melted butter
- 1 tsp vanilla
- 1 tsp almond extract
- 3 cups quartered plums
- Preheat oven to 350F. Grease a medium baking dish (such as an 8x8-in square) well with cooking spray.
- Stir flour with ¾ cup of the sugar, baking powder, and salt. In another bowl, whisk egg with milk, butter, vanilla and almond extract. Add to flour mixture and stir to combine. Pour into prepared dish. Sprinkle fruit over batter. Sprinkle with remaining ¼ cup sugar.
- Bake 50-55 min or until tester inserted into centre comes out clean. Cake will be moist, so resist the urge to overbake it! Cool on rack for 20 min before serving warm with ice cream or whipped cream.