plum nectarine buckle

Hi Everyone! Today we're talking a light, summery ,cake-for-breakfast dish. It's a buckle! Interestingly enough, every time I type the word buckle I think of giant belt buckles. Thankfully for you, I'm not sharing an edible belt buckle recipe. You're welcome!

This, friends, is a moist (sorry if you hate that word) cake topped with plums and nectarines and the whole thing is finished off with a buttery brown sugar crumble topping. The cake is sweet with just a hint of spice that is complimented perfectly by the plums and nectarines. I can't get enough stone fruits, and next week I'm sharing my absolute favorite summer recipe. Stay tuned for that!

Plum-Nectarine Buckle

slightly adapted from the Martha Stewart Living Cookbook

4 tablespoons unsalted butter, melted plus a little extra for prepping the baking dish

1 1/2 cups flour

3/4 cup plus 2 tablespoons sugar

1 1/2 teaspoons baking powder

1/8 teaspoon ground nutmeg

salt

1 large egg

2/3 cup milk

1 teaspoon vanilla extract

3/4 pound plums, pitted and cut into wedges

3/4 pound nectarines, pitted cut into wedges

1 tablespoon lime juice

Preheat oven to 350 degrees. Brush a baking dish with melted butter and set aside. 

Whisk flour, 3/4 cup sugar, baking powder, nutmeg, and a pinch of salt in a medium bowl until combined.

In a separate smaller bowl, whisk egg, milk, vanilla extract, and melted butter together. Add to the flour mixture and stir together until combined. 

Spread batter into the prepared baking dish.

Toss plums, nectarines, lime juice, and remaning 2 tablespoons of sugar together until the fruit is evenly coated. 

Spread the fruit evenly over the top of the batter and sprinkle the crumble topping.

Bake for 1 hour to 1 hour and 15 minutes or until a toothpick inserted in the center comes out with moist crumbs. 

Let cool for an hour before serving warm.  

For the Crumble Topping

3 tablespoons unsalted butter, softened

1/8 cup brown sugar

1/2 cup flour

pinch of salt

Place butter and brown sugar in the bowl of a food processor and pulse until creamy. Add flour and salt and pulse again until the crumble forms. Sprinkle over the top of the buckle before baking.

Fizzy Orange Lemonade

Summer is in full swing and I'm loving every minute of it. The warmer temperatures and the long days just make everything seem so casual and laid back, and that's totally my style! Today I'm sharing a simple refreshing drink that I hope you love!

To go along with my laid back summer mood, I made you a fizzy lemonade with an extra kick...orange juice! So much yum! I guess this drink would be perfect if you're the kind of lady who does brunch. I've never participated in brunch, but if I were hosting one I'd make this! It's tangy, fizzy, a little bit sweet, and perfectly refreshing!

Fizzy Orange Lemonade

Makes approximately 7 cups

3/4 cup sugar
3 1/2 cups sparkling water, divided 
4 cups orange juice
1 1/2 cups fresh lemon juice (from about 8 lemons)

Combine sugar and 1 1/2 cups sparkling water in a small saucepan over medium heat. Stir until sugar is completely dissolved. Pour into a heatproof container and place in the fridge to cool completely. 

Once the simple syrup has been completely cooled, combine it with the remaining sparkling water, orange juice, and lemon juice in a large pitcher. Stir to combine. Add ice and orange slices if desired. 

Slightly adapted from The Martha Stewart Living Cookbook: The New Classics