Raspberry and Strawberry Buckle The Best Recipes

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Raspberry and Strawberry Buckle

"I've constantly called this a buckle (I'm from the Midwest), but my friends here in California, say it's a 'espresso cake', however regardless of the call they love it!"

Ingredients :

1/2 cup butter, softened
half cup white sugar
1 egg
2 cups all-reason flour
2 half of teaspoons baking powder
1/four teaspoon salt
three/4 cup nonfat undeniable yogurt
1 pint fresh strawberries
1 pint sparkling raspberries
1/2 cup white sugar
half cup all-purpose flour
three/4 teaspoon floor cinnamon
half of cup butter

Instructions :

Prep :	Cook : 15M	Ready in :

Preheat oven to 375 stages F (190 tiers C). Grease one 11x7 inch glass baking dish.
Cream 1/2 cup of the butter or margarine with half cup of the white sugar until light, beat in the egg. Add the baking powder and the salt. Stir inside the 2 cups of flour one cup at a time alternating with the yogurt. Spread batter into the organized pan. Arrange fruit over top of batter. Sprinkle topping over fruit.
To Make Topping: Mix collectively half of cup white sugar, 1/2 cup flour, half cup butter or margarine, and the cinnamon until the aggregate resembles coarse crumbs.
Bake at 375 levels F (190 ranges C) for 1 hour and 15 mins 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 appealing presentation, I cut it up into squares and set up them on a platter.

Notes :

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