Raspberry Buckle

By Meals_by_Mel

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon baking soda
• scant 1/2 teaspoon salt
• 8 tablespoons butter (4 ounces), softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup milk, low fat is fine
• 2 1/2 cups fresh raspberries
• Topping***
• 4 tablespoons butter (2 ounces), softened
• 1/3 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• pinch ground nutmeg

Details

Servings 1
Adapted from southernfood.about.com

Preparation

Step 1

Grease and flour an 8-inch square pan. Heat oven to 350°.

Combine the flour, baking powder, soda, and salt; set aside.

In a mixing bowl with electric mixer, cream the 4 ounces of butter with 3/4 cup sugar until light and fluffy, about 4 minutes. Beat in egg until well blended. Add about a third of the dry mixture (flour and baking powder mixture) and half of the milk. Beat on low speed until smooth. Add another third of the dry mixture and the remaining milk and beat until smooth. Add remaining dry mixture and beat until smooth. Spread in the prepared baking pan. Scatter raspberries evenly over the top of the batter.

For topping, combine the 4 tablespoons of butter with 1/3 cup of flour, the 1/2 cup sugar, cinnamon, and nutmeg. Mix with a fork until well blended. With fingers, scatter crumbs evenly over the raspberry layer. Bake for 50 to 60 minutes, until a cake tester or wooden pick comes out clean. Cool completely on a rack then cut into squares.