Plum Raspberry Buckle
Indulge in the sweet-tart symphony of a Plum Raspberry Buckle, a delightful fusion of summer’s juiciest plums and vibrant raspberries, baked to perfection under a golden cinnamon-infused streusel topping. This classic buckle recipe pairs a tender, buttery vanilla cake base with a generous layer of fresh fruit, creating a harmonious balance of flavors and textures in every bite. Topped with a crumbly brown sugar streusel, it bakes up with a crisp finish, making it an irresistible centerpiece for any gathering. Ready in just over an hour, this homemade dessert is easy to prepare and perfect for showcasing seasonal stone fruits and berries. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that’s both rustic and elegant. Perfect for brunch, picnics, or simply savoring the summer harvest, this Plum Raspberry Buckle will quickly win a spot in your favorite recipes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 2 large Eggs
- 0.5 cup Whole milk
- 2 teaspoons Vanilla extract
- 2 cups Plums, pitted and sliced
- 1 cup Fresh raspberries
- 0.5 cup Brown sugar
- 0.25 cup Unsalted butter, cold and cubed
- 0.25 cup All-purpose flour (for streusel topping)
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking dish.
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoon of salt.
In a large mixing bowl, cream 0.5 cup of softened unsalted butter until light and fluffy. Beat in the 2 eggs, one at a time, followed by the 2 teaspoons of vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with 0.5 cup of whole milk. Begin and end with the dry ingredients, mixing just until combined.
Pour the batter evenly into the prepared baking dish.
Layer the sliced plums and fresh raspberries over the batter, slightly pressing the fruit into the batter.
In a separate bowl, combine 0.5 cup of brown sugar, 0.25 cup of all-purpose flour, 0.25 cup of cold cubed butter, and 1 teaspoon of ground cinnamon. Use a fork or your fingers to mix until the crumbly streusel forms.
Sprinkle the streusel evenly over the fruit layer.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
Allow the buckle to cool for at least 15 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 97.0 g | 485% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 2318 mg | 101% | |
| Total Carbohydrate | 552.2 g | 201% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 323.5 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 423 mg | 33% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1589 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
