Plum-Raspberry Buckle

• 1 12 cups flour
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 14 teaspoon salt
• 34 cup unsalted butter, softened
• 34 cup granulated sugar
• 2 large eggs
• 1 12 teaspoons vanilla extract
• 13 cup milk
• 4 medium ripe plums (red or black or a combination, pitted and cut in 1/2-inch wedges)
• 1 cup fresh raspberry
• 2 tablespoons flour
• 2 tablespoons light brown sugar
• 1 tablespoon unsalted butter, cut in bits
• 14 teaspoon ground cinnamon
• confectioners' sugar, garnish

1. Heat oven to 350 degrees.
2. Line a 9-inch square baking pan with nonstick foil, foil extending about 2 inches above pan on 2 sides.
3. Mix flour, baking powder, spice and salt in a small bowl.
4. Beat butter and sugar in a large bowl with mixer on high speed until smooth.
5. On medium speed, beat in eggs and vanilla just until combined.
6. On low speed, beat in flour mixture and milk just to blend.
7. Scrape batter into prepared pan.
8. Arrange plums, evenly spaced in diagonal rows, on top.
9. Scatter with raspberries.
10. For streusal, rub ingredients together with fingertips until moistened and clumpy.
11. Scatter between fruit on areas of exposed batter.
12. Bake 55 minutes or until a wooden pick inserted in center comes out clean and buckle pulls away slightly from sides of pan.
13. Cool in pan on a wire rack.
14. Lift foil by ends onto work surface.
15. Using 2 large spatulas, lift cake from foil onto a serving plate.
16. Dust with confectioners' sugar.
17. Serve warm or at room temperature.

flour, baking powder, pumpkin pie spice, salt, unsalted butter, sugar, eggs, vanilla, milk, black, fresh raspberry, flour, light brown sugar, unsalted butter, ground cinnamon, confectioners

Taken from www.food.com/recipe/plum-raspberry-buckle-241187 (may not work)