11029 Plum Buckle with Pecan Topping 1 hr 25 mins 20 mins 6 servings Mon Sep 14 09:24:00 -0700 2009 Mon Sep 14 11:45:35 -0700 2009 Easy American CHOW http://www.chow.com/recipes/11029 Mon, 14 Sep 2009 18:45:35 GMT A twist on this classic Plums stand in for berries in a twist on this classic. This classic American dessert is most commonly made with blueberries, but we switched it up with plums and a pecan topping. Served with whipped cream, ice cream, or yogurt, it’s a sure hit.

Game plan: For the batter, have the eggs and butter at room temperature before starting.

This recipe was featured as part of both our Cobbler, Slump, Pandowdy, Buckle story and our Picnic Recipes photo gallery.

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  • 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:
    1. 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:
    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Beverage pairing: Jackson-Triggs Vidal Icewine, Ontario. Somehow Jackson-Triggs manages to pull off great ice wine at an incredibly reasonable price. Smelling of tropical fruit, mango, and peaches, the wine is very sweet, but perfectly balanced by potent acidity. This makes it a good match for the plums, which can often show the same characteristics.

    ]]>     http://www.chow.com/assets/2007/08/plum_buckle290x210.jpg Amy Wisniewski 54 Sweet/Dessert For the topping::

    ]]>     298 1/4 cup packed light brown sugar

    ]]>     1/4 cup all-purpose flour

    ]]>     2 tablespoons unsalted butter (1/4 stick)

    ]]>     279 1/2 teaspoon ground cinnamon

    ]]>     301 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

    ]]>     301 1/2 teaspoon kosher salt

    ]]>     1/3 cup whole milk

    ]]>     292 1 teaspoon vanilla extract

    ]]>     298 3/4 cup granulated sugar

    ]]>     6 tablespoons unsalted butter (3/4 stick), at room temperature

    ]]>     2 large eggs, at room temperature

    ]]>     19 1 pound (about 5 whole) plums, pitted and cut into large dice

    ]]>     50 dessert 644 summer 368 fruit 8245 stone fruit 384 easy 680 impressive 1026 hot weather 1071 classic 8672 coffee cake 7079 amy wisniewski 8251 classic american desserts 2292 plums 9249 summer fruit 1 chow 755 travels well 2747 make ahead 8548 no fuss 288 baked dessert