Raspberry and Strawberry Buckle recipe
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Ingredients
- ½ cup butter, softened ½ cup white sugar 1 egg 2 cups all-purpose flour 2 ½ teaspoons baking powder ¼ teaspoon salt ¾ cup nonfat plain yogurt 1 pint fresh strawberries 1 pint fresh raspberries ½ cup white sugar ½ cup all-purpose flour ¾ teaspoon ground cinnamon ½ cup butter
Nutrition Info
- 266.1 caloriescarbohydrate: 34.7 gcholesterol: 45.2 mgfat: 13 gfiber: 2.5 gprotein: 3.8 gsaturatedFat: 7.9 gservingSize: -sodium: 222 mgsugar: 16.5 gtransFat: : -unsaturatedFat: : -
Directions Raspberry and Strawberry Buckle
Directions
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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.