Preheat oven to 375. For the batter: Mix together the dry. Mix together the wet. Blend but don’t overmix.
Pour the batter into 4 greased ramekins or greased square glass pyrex.
In a separate bowl mix together the topping.
Pour the topping into the batter and lightly swirl it in.
Bake at 375 for 20 minutes.
Top with a little cinnamon-powdered sugar and an extra dollop of pluot preserves.