raspberry buckle
CATEGORIES
INGREDIENTS
  • 2 cups flour
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 2 cups fresh or frozen rasberries
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 tsp. cinnamon
  • 1/4 cup butter
DIRECTIONS
  1. Grease bottom and sides of 9x9x2 inch baking pan. Combine 2 cups flour, baking powder, and salt. In another bowl, beat butter with mixer for 30 seconds. Add 3/4 cup sugar and beat until light and fluffy. Add egg, beat well. Add dry mixture and milk alternately to beaten egg mixture, beating smooth after each addition. Spread batter into prepared pan. Sprinkle with rasberries. Combine the 1/2 cup flour and 1/2 cup sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over rasberries. Bake at 350 degrees for 50-60 minutes. Serve warm with icecream.