Plum-Nectarine Buckle

• 6 tablespoons unsalted butter, melted
• 1 1/2 cups all-purpose flour
• 1 cup plus 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon ground allspice
• Salt
• 1 large egg
• 2/3 cup whole milk
• 1 teaspoon pure vanilla extract
• 3/4 pound plums, halved, pitted, and cut into 1/2-inch-thick wedges (2 cups)
• 3/4 pound nectarines, halved, pitted, and cut into 1/2-inch-thick wedges (2 cups)
• 1 tablespoon fresh lemon juice
• Crumble Topping (page 403)

1. Preheat the oven to 350F.
2. Brush a 9-inch-square cake pan or 10-inch cast-iron skillet with 2 tablespoons butter; set aside.
3. Whisk together the flour, 3/4 cup sugar, and the baking powder, allspice, and 3/4 teaspoon salt in a medium bowl; set aside.
4. Whisk together the egg, milk, vanilla, and remaining 4 tablespoons butter in another medium bowl.
5. Add the egg mixture to the flour mixture; stir to combine.
6. Spread the batter evenly into the buttered pan.
7. Toss the plums, nectarines, lemon juice, remaining 1/4 cup plus 2 tablespoons sugar, and a pinch of salt in a large bowl.
8. Spread the fruit mixture evenly over the batter.
9. Sprinkle with the topping.
10. Bake until a cake tester inserted into the center comes out with moist crumbs, about 1 hour and 15 minutes.
11. Let cool in the pan on a wire rack 1 hour before serving.

unsalted butter, flour, sugar, baking powder, ground allspice, salt, egg, milk, vanilla, nectarines, lemon juice, topping

Taken from www.epicurious.com/recipes/food/views/plum-nectarine-buckle-392896 (may not work)