A buckle is a cake that you make by layering fruit on top of batter. It's called buckle because when it bakes, the cake rises and makes the fruit "buckle" in. It's very versatile-you can make it with virtually any type of fruit-but because it is so rustic looking, I think it's best suited to fall. The tart, little Italian plums found in the supermarket this time of year are perfect in a buckle.
1.5 cups flour
1 tsp baking powder
1/2 tsp salt
2 sticks butter, room temp.
1 cup sugar
1 tsp vanilla
1/2 tsp almond extract
6-8 plums, depending on their size, pitted and sliced
cinnamon and extra sugar for sprinkling at the end
Preheat oven to 350 and spray a springform pan with nonstick coating.
Mix together the flour, baking powder and salt. Set aside. Cream the butter and sugar together til fluffy. Add the eggs and the extracts and beat til smooth. I'm not going to show you a picture of this because I think by now you know what this process looks like.
Now add the dry ingredients and mix thoroughly.
Plop the batter into your springform pan.
Now plop the plums on top and bake. Just kidding. Spread the batter out evenly with a spatula.
Artfully arrange the plum slices on top. Press them down just slightly into the batter. It's ok if you have to double layer them.
Sprinkle cinnamon and sugar on top and bake until a tester inserted in the center comes out clean. This will probably be about 55 minutes. Check at 45, though.
Let cool for a few moments and then release from the springform pan. Gasp at how country-pretty it looks.
And don't forget to eat some while still warm.