Reviewed: Sep. 29, 2011

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.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Sep. 2, 2011

My whole family loved this. We ate it warm with vanilla ice cream. I didn't have strawberries so just doubled the raspberries. Also, used lowfat vanilla yogurt. Otherwise, I followed the recipe exactly. Only cooked it for about 65 minutes and it was perfectly done. Easy as....pie! :)

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Reviewer:

andrea l.

Reviewed: Aug. 4, 2011

Fantastic! I loved it just the way it is. But the best part is that it still tasted good after a few healthier modifications: I used whole wheat flour, halved the sugar and butter, added extra yogurt, and doubled the fruit and eggs and then served it to my kids as a healthy lunch. It's great with blueberries, too.

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Reviewer:

Diane Meyer

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Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: Jul. 5, 2011

OMG, this was delicious!! I had to use blueberries and strawberries instead of raspberries (my raspberries went bad) but it was amazing! The flavor was superb. Thanks for everyone's reviews, I cut the butter in half (1/4c) for the crumble topping and it was perfect. I also added 1 tsp of vanilla and cooked the buckle for only an hour. Perfect! One additional thing I did was to dust the berries with cinnamon and sugar before I put the crumble on top. Thanks for the recipe!!

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Reviewer:

Jen

Cooking Level: Intermediate

Living In: San Francisco, California, USA

Reviewed: Apr. 4, 2011

So delicious! Even my picky eaters are eating this one! Like others said though, 1 hour 15 min is a bit too long. I should have taken it out after an hour.

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Reviewer:

jennifer_a00

Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

Reviewed: Mar. 25, 2011

I made this with just fresh strawberries and everyone raved. I used a bundt pan and reversed the order of the layers. I put the crumb topping on the bottom, then the strawberries, and then the batter. I only had to cook it for 40 minutes. I let it cool for 20 minutes then turned the cake upside down on to a plate. Sprinkled powder sugar on top and it look great! Making it again today with mixed berries!

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Reviewer:

ccrobinson

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

Reviewed: Feb. 25, 2011

This is absolutely delicious! Instead of using a flour crumble on top, we used rolled oats - everything else was the same. We also reduced the cook time to an hour and it turned out wonderfully. Make this and you won't end up with something that will disappoint you.

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Reviewer:

Aranil

Reviewed: Jul. 2, 2010

I used fat free sour cream in place of the yogurt and raspberries and blueberries for the fruit -- I did not change the topping at all -- I used a springform pan and it was a little tough to spread but tasted delicious when it's done -- going to make another one using peaches this week! Thanks for the recipe!

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Reviewer:

LOVECED

Cooking Level: Expert

Living In: Hauppauge, New York, USA

Reviewed: Dec. 5, 2009

Yum! I used this recipe with strawberries and pears, and it is wonderful. The changes i made: i used buttermilk instead of yogurt because of what i had available. I also used a spring form pan since i didn't have the recommended size, and i saw the warnings from other reviewers. I did use the full 1/2 cup of butter for the topping, and i baked it the full hour and 15 minutes. After it cooled a few minutes, the spring form released very easily, leaving a very attractive cake. I've never eaten anything like this, but i'm enjoying it immensely. The cake is very fluffy and a great contrast to the tart sweetness of the fruit. Coffee cake? no, i don't think so. This is in a class of a its own. Thanks for the great recipe!

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Reviewer:

Beth Rogers

Reviewed: Aug. 6, 2009

First buckle cake I've made and tasted wonderful. I followed the recipe exactly as posted (minus the strawberries.. did not have them on hand.) As we waited for it in the oven, the aroma of baked raspberries filled our apartment. The cake was moist and very easy to make! Thanks for posting! :)

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