Recipe by Jackie Cooper
"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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2 1/2 teaspoons
nonfat plain yogurt
Excellent recipe. I used my own, frozen, raspberries for the entire recipe (since I didn't have any strawberries on hand). I didn't have any yogurt, either, so I replaced it with sour cream. It came out delicious (albeit with more calories per serving...).
1/2 butter, 2 cups flour, 1/2 cup sugar, 3/4 cup plain yogurt, and an egg..... sound dry? It sure was for me! It kept crawling up my beaters like a heavy dough... I added about a cup of milk to this "batter" and still had to s-t-r-e-t-c-h it to smooth it in the pan. The topping was less than thrilling. The flavour, well, aside from the berries there was no flavour. This was too dense and was not desert-like enough for me. I will not make this again. It wasn't horrible, it was edible and looked ok, but I don't want to have to keep trying different variations. I will find a similar, but better recipe on this site. Hubby and I both give it a 3. Thanks anyway.
I made the recipe exactly as written, except for reducing the cooking time significantly, as suggested by a previous reviewer. My buckle only needed 50 minutes. The reviewer who disliked this recipe the most thought the batter was too thick, and attempted to thin it out... ignore this suggestion, as buckle batters are generally more thick than most people are used to seeing. Also be sure to use non-expired baking powder or the buckle may collapse when removed from the oven... this would lead to a much less pleasant texture. Beware that the fresh baking powder increases the chances of the buckle overflowing the pan, and using another reviewer's suggesting of a higher-sided springform pan is a great way to avoid that problem.
I don't know why my experience with this was so much different than most others, but for me this was a total flop on a number of fronts, some I should have anticipated. First, with a glass baking dish as this recipe calls for, the heat is too high - it should be reduced by 25 degrees to 350 degrees. Second, I am quite familar with buckles so I know the batter is thick - but this was even thicker than most, sticky, and difficult to spread. Third, for this size pan two pints of fruit is too much. Were I to make this again (and I'm sure I won't) I would either use half as much fruit, a pan with taller sides, or a larger pan altogether. I don't know if my pints are larger than others' pints, but this overflowed the pan and made a mess in my oven. (The bright side of that is that my oven got cleaned afterward) Finally, the baking time is off, particularly if you're using a glass pan - start checking this at 50 minutes, 25 minutes less than what the recipe states! Finally, the topping, which I assumed would be a streusel, is greasy, even to the touch, and unattractive. I was curious, so after this debacle I checked other, similar, recipes and sure enough, the butter should be HALF the amount called for! This was a disaster but sort of an ugly duckling (I'm wondering if this is why the only picture posted for this to date is by AllRecipes!) because it did taste good. This has potential if you care to work with it, but as written, with no changes, this is a very weak two stars.
This is the first buckle I've ever made. It was a little hard to spread the batter, but the recipe is very versitale and I can see any number of fruits being used along with the strawberries and raspberries. It smelled great in the oven and had a nice flavor - not too sweet.
This was a very good recipe but I didn't use neither raspberries nor strawberries, I used blueberries. The only suggestions I have to make is that when you're making the topping do not use a half cup of butter because the topping will come out too moist. I made several attempts at the topping until I realized that you only need to use a 1/4 cup of butter to get the right consistency for the topping. Also the recipe says to bake the buckle for an hour and fifteen minutes but you only need to bake it a little over an hour. Other than the few things I needed to change this was the best buckle recipe that I ever made.
Very good recipe-would suggest using a bigger baking dish, the one I made overflowed in the oven. Used half of the butter for the topping, raspberries, strawberries and blueberries, and buttermilk instead of yogurt and it still tasted really good. Will definitely make again!
Call it buckle, call it coffee cake. Either way, this is a delicious cake to have for breakfast, with tea, or for dessert. Only change was to reduce the butter in the topping to 1/4 of a cup. Turned out perfectly.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry and Strawberry Buckle
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 117
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