Raspberry And Strawberry Buckle
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
42
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Butter1 cup
White Sugar1
Egg1 cup
All-Purpose Flour2.5 tsps
Baking Powder1 tsp
Salt3 cup
Nonfat Plain Yogurt3 tsp
Ground CinnamonDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Grease one 11x7 inch glass baking dish
3
Cream 1/2 cup of the butter or margarine with 1/2 cup of the white sugar until light, beat in the egg
4
Add the baking powder and the salt
5
Stir in the 2 cups of flour one cup at a time alternating with the yogurt
6
Spread batter into the prepared pan
7
Arrange fruit over top of batter
8
Sprinkle topping over fruit
9
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
10
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
11
Allow cake to cool
12
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