Raspberry and Strawberry Buckle

Raspberry and Strawberry Buckle

36

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 266 cals
Serving size has been adjusted!

Original recipe yields 15 servings

Adjust

Nutrition

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  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.

Reviews

36
  1. 42 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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 t...

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 ...

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 re...

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 t...

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 bakin...

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 ha...

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 an...

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 buttermi...

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. ...

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 spr...