By Christina Masters, The Rowdy Chowgirl
Adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson
1-3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
3/4 cup sugar
2 eggs
1 tablespoon vanilla
3/4 cup plain whole yogurt
3 cups wild plums, halved and pitted
Vanilla drizzle
3/4 cup powdered sugar
1 tablespoon whole milk
1/2 teaspoon vanilla
Preheat oven to 350 degrees F. Butter a 9-inch round baking pan.
Stir flour, baking powder, and salt together in a bowl. Using a mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla. Stir in the flour mixture in three additions alternating with the yogurt in two additions, beginning and ending with the dry ingredients and scraping down the sides of the bowl occasionally. Gently fold in two cups of the plums. Spread the mixture into the prepared pan. Distribute the remaining cup of plums over the cake, cut sides down.
Bake for 45 to 55 minutes, or until lightly golden and a toothpick inserted in the middle comes out clean. Cool for 20 minutes in the pan before removing to a wire rack and applying the vanilla drizzle.
To make the vanilla drizzle, combine all ingredients in a small bowl and whisk until smooth. Drizzle over the buckle while it is still warm.
