I came up with this buckle recipe earlier this summer as a way to celebrate the gorgeous, juicy plums showing up at the market—and in the process, reimagined it from crumb to streusel to reflect exactly the type of cake I like to make and eat. It fashions a new list of ingredients, different steps, and even a new ride (a cast-iron skillet). But it’s still a buckle through and through—simple enough to bake whenever the mood strikes, impressive enough to outshine much fancier and fussier cakes.

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