Plum & Sour Cream Skillet Buckle

• For cake
• 1 1/3 cups all-purpose flour (160 grams)
• 1/2 cup dark rye flour (60 grams)
• 3/4 cup light brown sugar (148 grams)
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1/2 cup extra-virgin olive oil
• 2 large eggs
• 3/4 cup sour cream (180 grams)
• 2 teaspoons finely grated lemon zest + 2 tablespoons juice from 1 large lemon
• 1 pound plums (any type: Italian prune, Mirabelle, pluots, etc.), pitted and sliced into 1/2-inch wedges (no need to peel)
• For crumble topping
• 3 tablespoons all-purpose flour (23 grams)
• 3 tablespoons dark rye flour (23 grams)
• 3 tablespoons light brown sugar (37 grams)
• 1/2 teaspoon cinnamon
• 1 pinch kosher salt
• 3 tablespoons sliced almonds (21 grams)
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil

1. Heat oven to 350u0b0 F. Grease with olive oil a 10-inch enameled or well-seasoned cast-iron skillet. (If your skillet isn't well-seasoned, line the bottom with a round of parchment paper.)
2. To make crumble topping: in a small bowl, whisk together flours, brown sugar, cinnamon, salt, and almonds. Add olive oil, a little at a time, stirring to thoroughly and evenly moisten the crumbs. Aim for a mix of larger and smaller clumps. Put the bowl in the freezer while preparing the rest of the cake.
3. In a large bowl, whisk together the dry ingredients: all-purpose flour, rye flour, light brown sugar, baking powder, and salt.
4. In a separate bowl, whisk together the wet ingredients: olive oil, eggs, sour cream, lemon zest, and lemon juice.
5. Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined.
6. Scrape the batter into the prepared skillet. Arrange plum wedges snugly and evenly over the batter, skin-sides up. Gently press them down into the batter; you should see their tops. Remove the crumble topping from the freezer, and scatter it evenly over the top. It won't completely cover the batter (by design; you want to see those juicy plums peeking through).
7. Bake until golden brown and firm to the touch, about 40 to 45 minutes or until a paring knife inserted into the middle comes out clean. Start checking at about 35 minutes for doneness.
8. Let cool in the skillet for about 30 minutes, and serve warm or at room temperature, straight from the pan.

cake, flour, dark rye flour, light brown sugar, baking powder, kosher salt, extravirgin olive oil, eggs, sour cream, lemon zest , italian prune, allpurpose flour, dark rye flour, light brown sugar, cinnamon, kosher salt, almonds, extravirgin olive oil

Taken from food52.com/recipes/77575-plum-sour-cream-skillet-buckle (may not work)