Skillet Plum Buckle with Ginger-Almond Streusel
A rustic-style fruit bake, this buckle is similar to a coffee cake, featuring fresh seasonal plums, and topped with a streusel that includes fresh grated ginger and almonds.
Servings 8 Slices
Calories 441kcal
Ingredients
Streusel
- ⅓ Cup All Purpose Flour
- ¼ Cup Almonds finely chopped
- 2 Tbsp Brown Sugar
- 1 Tbsp Fresh Ginger grated (or ¼ tsp dried grated ginger)
- ¼ tsp Salt
- 1 Tbsp Olive Oil
Plum Buckle
- 1 Cup All Purpose Flour
- ¾ Cup White Whole Wheat Flour
- ¾ Cup Brown Sugar
- ½ tsp Salt
- 1 tsp Baking Soda
- 1 tsp Cream of Tartar You can use 2 tsp baking powder to replace both the baking soda and cream of tartar.
- ½ Cup Olive Oil
- ¾ Cup Heavy Cream
- 2 Eggs
- 1 tsp Vanilla Extract
- ½ tsp Almond Extract
- ¾ Lb Plums (about 10 small or 8 large) pitted and sliced into ½-inch wedges
- Whipped Cream optional, for serving
Instructions
Ginger-Almond Streusel
- In a medium mixing bowl, use a large spoon to mix together the flour, sugar, ginger, salt, and almonds, until combined.
- Drizzle the olive oil over the dry ingredients, and then use your hands to combine, until the mixture is coarse and crumbly, like wet sand. Cover the bowl, and refrigerate while you prepare the rest of the buckle.
Plum Buckle
- Preheat the oven to 350°F with a rack in the middle, and set aside a well-seasoned 10-inch cast iron pan.
- In a large mixing bowl, whisk together the flours, sugar, salt, baking soda, and cream of tartar until thoroughly combined. In a smaller mixing bowl, beat the oil, cream, eggs, and extracts until uniform.
- Add the wet ingredients into the bowl with the dry, and stir until just combined, and there are no large pockets of flour. It's okay for it to be a bit lumpy, and you do not want to over mix.
- Transfer the batter to the cast iron pan, using a silicone spatula to even it out. Place the sliced plums, cut side up into the batter. Remove the streusel from the fridge, and use your fingers to crumble it over the top of the entire cake.
- Bake the buckle 25-35 minutes, until a butter knife inserted into the center of the cake, not plum, comes out clean. Place the entire pan on a cooling rack, and let cool for at least 20 minutes. Then slice and serve with a dollop of freshly whipped cream.
Notes
- If you don't have a cast iron pan, or yours is not well-seasoned, you can bake this in a large cake pan or casserole dish.
- Make ahead tip:
- The streusel can be made up to 3 days in advance, and stored in the fridge.
- Once prepared, the buckle should be baked immediately. After it's cooked, it can be stored wrapped tightly at room temperature for 2-3 days, and warmed up to serve. However, it tastes best the day it's made.
- Substitutions:
- Ginger: Use 1/4 tsp dry grated ginger to replace the 1 Tbsp fresh grated.
- Baking Powder: You can use 2 tsp baking powder to replace both the baking soda and cream of tartar.
- Fruit: Other stone fruit, such as peaches, nectarines, or pluots work well in this cake.
- Almonds: You can use pecans, or leave the nuts out completely.
- White whole wheat flour: You can use entirely all-purpose flour.