The Pioneer Woman Tasty Kitchen
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Plum Buckle (Vegan)

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Level: Easy

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Description

This classic American dessert can be made year round with fruit that’s in season. Black plums and orange juice gives this a perfect combination to balance tart and sweet. Serve for dessert or brunch.

Ingredients

  • FOR THE CAKE:
  • 4 whole Large Or 6 Medium Sized Plums
  • 1-½ cup All-purpose Flour
  • ¾ cups Sugar
  • 1 teaspoon Baking Soda
  • 1 pinch Salt
  • ½ whole Orange, Zested
  • 1 cup Freshly Squeezed Orange Juice
  • ⅓ cups Vegetable Oil
  • 1 Tablespoon White Vinegar
  • 2 teaspoons Vanilla
  • FOR THE CRUMB TOPPING:
  • 1 cup All-purpose Flour
  • ½ cups Light Brown Sugar
  • 1 pinch Salt
  • 6 Tablespoons Earth Balance Butter Stick, Cut Into Small Pieces
  • ½  Orange, Zested

Preparation

Preheat oven to 350 F. Grease and line a 10 inch round cake pan with parchment paper. Set pan aside.

Remove pit from plums and cut them into 1 inch wedges. Set plums aside.

Sift flour, sugar, baking soda and salt into a medium size bowl.

In a separate bowl add orange zest and juice, vegetable oil, vinegar and vanilla then mix until combined. Pour liquid ingredients over dry ingredients and stir with whisk until lump free, being careful not to over mix.

Pour batter into the cake pan and arrange plum pieces in a single layer on top of the batter. Set aside.

For the crumble topping add flour, brown sugar and salt into a medium sized bowl then mix together with your fingers. Add butter pieces and orange zest. With a pastry blender or with your fingers press the butter into the flour mixture until it resembles coarse crumbs. Sprinkle on top of of cake in an even layer.

Bake for 40 to 45 minutes or until cake is golden in color, the sides have started to pull away from the pan and a toothpick inserted in the center comes out clean. Remove pan from oven and put it on a cooling rack for at least 20 minutes before removing cake from pan.

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