Sunday, September 4, 2011

bye bye class #2.

ry finished up his second class of grad school last weekend (with a score of 100 to continue his 4.0 run at SNHU), which means we have more time to enjoy each other. one of the things we enjoy doing together is cooking (obvi). this combined with the abundance of nectarines and plums lying on our counter led to a search for a delicious way to use said items. we ended up with a recipe for plum-nectarine buckle. yum!

plum-nectarine buckle
martha stewart
  • 6 tablespoons unsalted butter, melted
  • 1 1/2 cups all-purpose flour
  • 1 cup plus 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon ground allspice
  • Salt
  • 1 large egg
  • 2/3 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 3/4 pound plums, halved, pitted, and cut into 1/2-inch-thick wedges (2 cups)
  • 3/4 pound nectarines, halved, pitted, and cut into 1/2-inch-thick wedges (2 cups)
  • 1 tablespoon fresh lemon juice
  • crumb topping*
    1. *we used the topping found here since i had made the muffins a while back and had an abundance of the topping left over...perfect!

    1. 1. Preheat oven to 350 degrees. Brush a 9-inch square cake pan or 10-inch cast iron skillet with 2 tablesppons butter; set aside. Whisk together flour, 3/4 cup sugar, the baking powder, allspice, and 3/4 teaspoon salt in a medium bowl; set aside. 

      2. Whisk together egg, milk, vanilla, and remaining 4 tablesppons butter in another medium bowl. Add egg mixture to flour mixture; stir to combine. Spread batter evenly into buttered pan.

      3. Toss plums, nectarines, lemon juice, remaining 1/4 cup plus 2 tablespoons sugar, and a pinch of salt in a large bowl. Spread fruit mixture evenly over batter. Sprinkle with topping. Bake until a cake tester instereted into center comes out with moist crumbs, about 1 hour and 15 minutes. Let cool in pan on a wire rack 1 hour before serving.

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