I’ve always called this a buckle (I’m from the Midwest), but my friends here in California, say it’s a “coffee cake”, but no matter the name they love it!

Raspberry and Strawberry Buckle

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup nonfat plain yogurt
  • 1 pint fresh strawberries
  • 1 pint fresh raspberries
  • 1/2 cup white sugar
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup butter

Instructions

    1 Preheat oven to 375 degrees F (190 degrees C). Grease one 11×7 inch glass baking dish.

    2 Cream 1/2 cup of the butter or margarine with 1/2 cup of the white sugar until light, beat in the egg. Add the baking powder and the salt. Stir in the 2 cups of flour one cup at a time alternating with the yogurt. Spread batter into the prepared pan. Arrange fruit over top of batter. Sprinkle topping over fruit.

    3 To Make Topping: Mix together 1/2 cup white sugar, 1/2 cup flour, 1/2 cup butter or margarine, and the cinnamon until the mixture resembles coarse crumbs.

    4 Bake at 375 degrees F (190 degrees C) for 1 hour and 15 minutes or until the cake is top is puffed and nicely browned. Allow cake to cool. You can serve it directly from the baking dish or for a more attractive presentation, I cut it up into squares and arrange them on a platter.


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