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Raspberry and Strawberry Buckle

Rated as 4.5 out of 5 Stars

"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!"
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Ingredients

servings 266 cals
Original recipe yields 15 servings (1 -11x7 inch pan)

Directions

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  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.

Nutrition Facts


Per Serving: 266 calories; 13 g fat; 34.7 g carbohydrates; 3.8 g protein; 45 mg cholesterol; 222 mg sodium. Full nutrition

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Reviews

Read all reviews 39
  1. 46 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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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...