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!

Recipe Summary

Servings:
15
Yield:
1 -11x7 inch pan
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

Nutrition Facts

266 calories; protein 3.8g 8% DV; carbohydrates 34.7g 11% DV; fat 13g 20% DV; cholesterol 45.2mg 15% DV; sodium 222mg 9% DV. Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/18/2003
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 came out delicious (albeit with more calories per serving...). Read More
(33)

Most helpful critical review

Rating: 3 stars
02/12/2004
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 to this "batter" and still had to s-t-r-e-t-c-h it to smooth it in the pan. The topping was less than thrilling. The flavour well aside from the berries there was no flavour. This was too dense and was not desert-like enough for me. I will not make this again. It wasn't horrible it was edible and looked ok but I don't want to have to keep trying different variations. I will find a similar but better recipe on this site. Hubby and I both give it a 3. Thanks anyway. Read More
(21)
50 Ratings
  • 5 star values: 30
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
04/18/2003
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 came out delicious (albeit with more calories per serving...). Read More
(33)
Rating: 5 stars
09/23/2007
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 recipe the most thought the batter was too thick and attempted to thin it out... ignore this suggestion as buckle batters are generally more thick than most people are used to seeing. Also be sure to use non-expired baking powder or the buckle may collapse when removed from the oven... this would lead to a much less pleasant texture. Beware that the fresh baking powder increases the chances of the buckle overflowing the pan and using another reviewer's suggesting of a higher-sided springform pan is a great way to avoid that problem. Read More
(27)
Rating: 3 stars
02/12/2004
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 to this "batter" and still had to s-t-r-e-t-c-h it to smooth it in the pan. The topping was less than thrilling. The flavour well aside from the berries there was no flavour. This was too dense and was not desert-like enough for me. I will not make this again. It wasn't horrible it was edible and looked ok but I don't want to have to keep trying different variations. I will find a similar but better recipe on this site. Hubby and I both give it a 3. Thanks anyway. Read More
(21)
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Rating: 2 stars
06/16/2009
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 baking dish as this recipe calls for the heat is too high - it should be reduced by 25 degrees to 350 degrees. Second I am quite familar with buckles so I know the batter is thick - but this was even thicker than most sticky and difficult to spread. Third for this size pan two pints of fruit is too much. Were I to make this again (and I'm sure I won't) I would either use half as much fruit a pan with taller sides or a larger pan altogether. I don't know if my pints are larger than others' pints but this overflowed the pan and made a mess in my oven. (The bright side of that is that my oven got cleaned afterward) Finally the baking time is off particularly if you're using a glass pan - start checking this at 50 minutes 25 minutes less than what the recipe states! Finally the topping which I assumed would be a streusel is greasy even to the touch and unattractive. I was curious so after this debacle I checked other similar recipes and sure enough the butter should be HALF the amount called for! This was a disaster but sort of an ugly duckling (I'm wondering if this is why the only picture posted for this to date is by AllRecipes!) because it did taste good. This has potential if you care to work with it but as written with no changes this is a very weak two stars. Read More
(20)
Rating: 4 stars
07/13/2003
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 half cup of butter because the topping will come out too moist. I made several attempts at the topping until I realized that you only need to use a 1/4 cup of butter to get the right consistency for the topping. Also the recipe says to bake the buckle for an hour and fifteen minutes but you only need to bake it a little over an hour. Other than the few things I needed to change this was the best buckle recipe that I ever made. Read More
(13)
Rating: 4 stars
11/10/2008
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 and raspberries. It smelled great in the oven and had a nice flavor - not too sweet. Read More
(12)
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Rating: 5 stars
04/18/2003
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 buttermilk instead of yogurt and it still tasted really good. Will definitely make again! Read More
(10)
Rating: 5 stars
09/29/2011
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. Read More
(6)
Rating: 5 stars
07/02/2010
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! Read More
(5)