Raspberry and Strawberry Buckle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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! 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 |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease one 11x7 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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