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Raspberry and Strawberry Buckle

SUBMITTED BY: Jackie Cooper PHOTO BY: Allrecipes

"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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Read Reviews (19)

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Original recipe yield 1 -11x7 inch pan

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.

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REVIEWS

Reviewed on Apr. 18, 2003 by MIHAELA

Excellent recipe. I used my own, frozen, raspberries for the entire recipe (since I didn't... MORE

Reviewed on Sep. 23, 2007 by druzgal

I made the recipe exactly as written, except for reducing the cooking time significantly, as... MORE

Reviewed on Feb. 12, 2004 by MinxyBaby

1/2 butter, 2 cups flour, 1/2 cup sugar, 3/4 cup plain yogurt, and an egg..... sound dry? It... MORE

Reviewed on Jul. 13, 2003 by ERIC217

This was a very good recipe but I didn't use neither raspberries nor strawberries, I used... MORE

Reviewed on Apr. 18, 2003 by Barbi

Very good recipe-would suggest using a bigger baking dish, the one I made overflowed in the... MORE

Reviewed on Aug. 11, 2003 by ANASYRIA

This is the only Buckle I have ever made. I used a 9'' springform pan, and about 1 1/2 pints... MORE

Reviewed on Aug. 8, 2003 by DAWNRF

I used blueberries and strawberries and prepared this in a springform pan for my sister's baby... MORE

Reviewed on Jul. 1, 2003 by BAYLENE421

This has become a staple in our house now, my 18 month old loves it and is quick and easy.... MORE

Reviewed on Jul. 1, 2003 by JEVE

Great tasting, even better the next day. I used raspberries and blackberries instead. MORE

Reviewed on Dec. 23, 2002 by SPIDER KILLER

Tastes delicious, but with that much butter it ought to. It isn't too hard to make, just... MORE

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