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Ingredients
| salted butter: 1/2 cup (softened) |
| granulated sugar: 1/2 cup |
| eggs: 1 |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 1/2 tsp |
| salt: 1/4 tsp |
| nonfat plain yogurt: 3/4 cup |
| strawberries (whole): 1 pt (fresh) |
| raspberries: 1 pt (fresh) |
| granulated sugar: 1/2 cup |
| all-purpose flour (unsifted): 1/2 cup |
| ground cinnamon: 3/4 tsp |
| salted butter: 1/2 cup |
Raspberry and Strawberry Buckle
Credit: AllRecipes
User rating:
"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!"
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Prep Time
min -
Cook Time
min -
Servings
15 serving(s)
Tags
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease one 11x7 inch glass baking dish.
- 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.
- 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.
- 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.