Plum-nectarine buckle from Martha Stewart's Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and More by Martha Stewart Living

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Rinshin on August 06, 2016

    Great way to use up home grown plums that comes in abundance this time of the year. This buckle is closer to coffee cake and pudding cake best served warm. Very tasty with lots of plum taste and the cake and topping part very buttery tasting. I used only plums and my plums are very meaty and not wet (satsuma plums) which really works great for baking. Delicious as it is, but also very nice with some small topping of yogurt or creme fraiche. Once cooled or refrigerated it is best to heat it a bit before serving.

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