raspberry and strawberry buckle

Ingredients

• Servings: 1
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1 egg
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup nonfat plain yogurt
• 1 pint fresh strawberries
• 1 pint fresh raspberries
• 1/2 cup white sugar
• 1/2 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/2 cup butter

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease one 11x7 inch glass baking dish.
• 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.