The plums were ripe and beautiful at the market last week:
With half of them, I made the deep dish plum pie meant for June 7 from Williams-Sonoma® Dessert of the Day:
With the other half, I made the plum buckle meant for July 4 from Williams-Sonoma® Dessert of the Day:
The recipe suggested a 9 inch round pan or an 8 inch square pan. I wanted to use a springform so that I could more easily serve it out of the dish and all I had was an 8 and 10 inch. I opted to use the 8 inch pan when I mixed up the cake batter and saw how little it was.
Unfortunately, that made the cake too dense and the topping did not bake all the way through. Can you see the raw dough in the center? Not so yummy. The plums were also too sour for the buckle but the cake was quite yummy. 🙂