Plum Raspberry Buckle

PLUM RASPBERRY BUCKLE

1 1/2 cups flour 1 tsp each baking powder and pumpkin pie spice 1/4 tsp salt 3/4 cup unsalted butter, softened 3/4 cup sugar 2 large eggs 1 1/2 tsp vanilla 1/3 cup milk 4 plums, cut in wedges 1 cup raspberries STREUSEL--- 2 tbs each flour and light brown sugar 1 tbs unsalted butter, cut in bits 1/4 tsp cinnamon

Heat oven to 350 degrees.* Mix first 4 ingredients in a bowl. Beat butter and sugar in a bowl until smooth. Beat in eggs and vanilla until combined. Beat in flour mixture and milk to blend. Scrape batter into a 9 inch square baking pan lined with nonstick foil, extending above pan. Arrange plums in diagonal rows on top. Scatter with raspberries.

STREUSEL---Rub ingredients together until clumpy. Scatter between fruit on areas of exposed batter. Bake 55 min. or until done. Cool in pan. Lift foil by ends onto work surface. Lift cake from foil onto a serving plate. Dust with confectioners sugar. Serve warm or at room temp. MAKES 8 SERVINGS OF PLUM RASPBERRY BUCKLE.*

Contributed by :

 * Catsrecipes Y-Group