12641 Plum Buckle Makes one 9-inch buckle Wed Aug 06 07:39:14 -0700 2008 Fri Feb 06 10:15:15 -0800 2009 Licensed http://www.chow.com/recipes/12641 Fri, 06 Feb 2009 18:15:15 GMT This is a wonderful buttermilk cake studded with a mix of summer plums. Use dark brown sugar for a sweet, homey effect and bake in an iron skillet: It gives the buckle an amazing texture at the edge.

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  • Preheat the oven to 350°F. Lightly butter a 9-inch cast-iron skillet.
  • In a medium bowl, sift together flour and baking soda and set it aside. In 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.
  • 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 in the batter. Mix together the cinnamon and sugar and scatter it over the top.
  • Bake the buckle on a lipped baking sheet for 40 to 45 minutes, 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 3 days.
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 50 Main 2 cups all-purpose flour

    ]]>     1 teaspoon baking soda

    ]]>     1½ cups packed dark brown sugar

    ]]>     8 tablespoons (1 stick) unsalted butter

    ]]>     1 cup buttermilk

    ]]>     1 large egg

    ]]>     ½ teaspoon vanilla extract

    ]]>     3 cups thickly sliced plums

    ]]>     ¼ cup sugar

    ]]>     1 tablespoon ground cinnamon

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