Jackie Cooper Recipe ⟶ 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!

Ingredients

• ½ cup butter, softened
• ½ cup white sugar
• 1 egg
• 2 cups all-purpose flour
• 2 ½ teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup nonfat plain yogurt
• 1 pint fresh strawberries
• 1 pint fresh raspberries
• ½ cup white sugar
• ½ cup all-purpose flour
• ¾ teaspoon ground cinnamon
• ½ cup butter

Cooking Directions

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

• calories266.1
• carbohydrateContent34.7 g
• cholesterolContent45.2 mg
• fatContent13 g
• fiberContent2.5 g
• proteinContent3.8 g
• saturatedFatContent7.9 g
• sodiumContent222 mg
• sugarContent16.5 g