Raspberry and Strawberry Buckle

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!

• Calories: 266 Calories

Ingredients

• 2 cups all-purpose flour
• 1 egg
• 1 pint fresh strawberries
• 1 pint fresh raspberries
• 0.5 cup butter
• 0.25 teaspoon salt
• 0.5 cup all-purpose flour
• 0.5 cup butter, softened
• 0.5 cup white sugar
• 0.75 teaspoon ground cinnamon
• 2.5 teaspoons baking powder
• 0.75 cup nonfat plain yogurt

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease one 11x7 inch glass baking dish.

Step 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.

Step 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.

Step 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.