Plum Buckle With Pecan Topping - cooking recipe

Ingredients

TOPPING
1/4 cup packed light brown sugar
1/4 cup all-purpose flour
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/2 cup finely chopped pecans
BATTER
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/3 cup whole milk
1 teaspoon vanilla extract
3/4 cup granulated sugar
6 tablespoons unsalted butter, at room temperature (3/4 stick)
2 large eggs, at room temperature
1 lb whole plum, pitted, large dice

Preparation

Heat the oven to 350\u00b0F and arrange a rack in the middle of the oven.
Coat an 8-by-8-inch baking dish with butter and set aside.
For the topping:
Using a pastry blender or your fingertips, work brown sugar, flour, butter, cinnamon, and salt together until ingredients come together but some pea-size pieces remain. Stir in pecans, cover, and refrigerate until ready to use.
For the batter:
Whisk flour, baking powder, and salt together in a medium bowl until evenly combined; set aside.
Whisk together milk and vanilla extract in a small bowl until evenly combined; set aside.
Combine sugar and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light in color and fluffy, about 3 minutes.
Add eggs one at a time, letting the first completely incorporate before adding the second.
Add 1/3 of the flour mixture and mix on low until just combined; scrape down the sides of the bowl.
Pour in 1/2 of the milk mixture and mix on low until just incorporated.
Repeat, alternately adding dry and wet ingredients and ending with dry ingredients, until completely incorporated.
Remove bowl from mixer, fold plums in until coated and evenly distributed, and turn into prepared baking dish.
Sprinkle topping evenly over batter and bake until a tester inserted into the center comes out clean and the top is golden brown, about 45 to 50 minutes.
Remove from the oven and let cool at least 20 minutes before serving.