Plum-Raspberry Buckle

READY IN: 1hr 20mins
Recipe by Lainey39

This is from Woman's Day.

Top Review by LilPinkieJ

This is a very good cake. It's dense and moist. The fruit almost makes a sort of sauce. I love cooked raspberries, but with the plums, it was fabulous. The cake size was smaller than I had expected for my large family, but it was dense enough to make it through us all. I didn't use fresh raspberries, as they are impossible to find good ones anymore. I just threw some frozen ones on, and it worked out just fine. Also, I used a small springform pan instead of all the foil and stuff, but they just scooped it out anyways. Oh, I also added a touch of almond extract because I know it goes great with these fruits. DH gave it a huge thumbs up. I will make again. Made and reviewed for Bargain Basement tag. Thanks! :)

Ingredients Nutrition


  1. Heat oven to 350 degrees.
  2. Line a 9-inch square baking pan with nonstick foil, foil extending about 2 inches above pan on 2 sides.
  3. Mix flour, baking powder, spice and salt in a small bowl.
  4. Beat butter and sugar in a large bowl with mixer on high speed until smooth.
  5. On medium speed, beat in eggs and vanilla just until combined.
  6. On low speed, beat in flour mixture and milk just to blend.
  7. Scrape batter into prepared pan.
  8. Arrange plums, evenly spaced in diagonal rows, on top.
  9. Scatter with raspberries.
  10. For streusal, rub ingredients together with fingertips until moistened and clumpy.
  11. Scatter between fruit on areas of exposed batter.
  12. Bake 55 minutes or until a wooden pick inserted in center comes out clean and buckle pulls away slightly from sides of pan.
  13. Cool in pan on a wire rack.
  14. Lift foil by ends onto work surface.
  15. Using 2 large spatulas, lift cake from foil onto a serving plate.
  16. Dust with confectioners' sugar.
  17. Serve warm or at room temperature.

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