Raspberry and Strawberry Coffee Cake

    (44)
    1 hour 40 minutes

    When raspberries and strawberries are in season make sure you try this delicious coffee cake! Serve with ice cream if you like.


    45 people made this

    Ingredients
    Serves: 15 

    • 125g butter, softened
    • 1/2 cup (100g) white sugar
    • 1 egg
    • 2 cups (250g) plain flour
    • 2 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 3/4 cup (180ml) nonfat plain yoghurt
    • 1 punnet fresh strawberries
    • 1 punnet fresh raspberries
    • 1/2 cup (100g) white sugar
    • 1/2 cup (60g) plain flour
    • 3/4 teaspoon ground cinnamon
    • 115g butter

    Directions
    Preparation:25min  ›  Cook:1hour15min  ›  Ready in:1hour40min 

    1. Preheat oven to 190 degrees C. Grease one 20x30cm 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 yoghurt. 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, 125g butter or margarine and the cinnamon until the mixture resembles coarse crumbs.
    4. Bake for 1 hour and 15 minutes or until the cake 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, cut it up into squares and arrange them on a platter.

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    Reviews and Ratings
    Global Ratings:
    (44)

    Reviews in English (37)

    by
    33

    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...).  -  20 Apr 2002  (Review from Allrecipes USA and Canada)

    by
    26

    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.  -  23 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    21

    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.  -  22 Aug 2003  (Review from Allrecipes USA and Canada)

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