These are so named because the fruit causes the surface of the batter to buckle during baking. While this dessert is suspiciously like a cake, we think its fruity unctuousness has earned it a place among the pies.

Position a rack in the lower third of the oven. Preheat the oven to 350°F. Butter and flour a 10 × 2-inch round cake pan or 9-inch square baking dish.

Prepare:

Halve, pit, and cut into small chunks:

Combine with:

Whisk together in a medium bowl:

Combine in another large bowl and beat until slightly fluffy:

Gradually beat into the butter-sugar mixture:

Add the flour mixture and stir just until the dry ingredients are moistened and the batter is smooth. Gently fold in the fruit. Spoon into the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake until the top springs back when touched and a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a rack for at least 20 minutes before serving.