Italian plum crazy to be exact! It's that time of year again, August to September, when the Italian plums are available in the garden and market.
We are very blessed to have a tree in my father's garden that always produces an abundant harvest. These are the European-style plum (Prunica domestica), which is a small, dense, egg-shaped fruit with blue or purple skin, freestone pits (they separate easily from the flesh) and has a sweet, yellow flesh and slightly sour skin. This plum is the plum used by commercial growers to produce dried prunes. Prunes!?! Calm yourself, as they can be transformed into yummyness.
My favorite recipe to use with Italian plums is called Plum Buckle, which I have adapted from allrecipes.com and tweaked it a little to my liking. I do not like soggy cakes and this has just the right amount of fruit to cake ratio.
Let's start baking!
You will need:
2 cups of Italian plums (pitted and quartered)
2/3 cup butter, softened
1 1/2 cups white sugar
3 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups milk
2 teaspoons vanilla extract
Preheat oven to 350 degrees Fahrenheit and grease a 9 x 13-inch baking dish.
Place the plums in the bottom of the dish.
In a large bowl beat together the butter and sugar until smooth and creamy. Beat in eggs, one at a time. Stir in the sifted flour, baking powder, and salt. Mix in the milk and vanilla to make the batter smooth. Pour the batter over the plums.
Next we make the yummy streusel topping!
For the streusel topping mix together:
1 cup white sugar
1/2 cup butter, softened
1/2 cup all-purpose flour
1 teaspoon cinnamon
Pulse quickly. Sprinkle on top of batter.
Looking very German, Ya?
Bake in the preheated oven until a toothpick inserted in the center comes out clean, usually 50 to 60 minutes. Tip: take a peak in the oven towards the end of the cooking time and top with foil if it appears to be browning too quickly.
To serve, top with delicious whip cream or ice cream. Mmmmmmmm...
I have had the privilege of cooking meals for my parents twice a week now for a few years. This is one of their favorite combos:
Sauerkraut with ribs, yukon boiled potatoes, and plum buckle for dessert. It puts a smile on a German anytime. Is your mouth watering yet??
Ha, of course, it is a little work (notice my expert stacking job on all the dishes to avoid having to dry them).
But this recipe is worth the effort!
Now where is that easy chair and amber summer sunset...
Remember reuse, renew, repurpose.