Raspberry Buckle Recipe | Vegetarian Times Skip to main content

Raspberry Buckle

As this old-school American dessert cools, the top “buckles,” which is how the treat got its name. Frozen or fresh, raspberries are an excellent source of heart-healthful, cancer-fighting poly-phenols and anthocyanins.

Ingredients: 

Ingredients: 

Ingredient Line: 
¾ cup sugar
Ingredient Line: 
¼ cup (1 stick) nonhydrogenated margarine or butter, softened
Ingredient Line: 
1 tsp. vanilla extract
Ingredient Line: 
1 large egg
Ingredient Line: 
2 cups all-purpose flour
Ingredient Line: 
2 tsp. baking powder
Ingredient Line: 
⅛ tsp. salt
Ingredient Line: 
¾ cup nonfat milk
Ingredient Line: 
2 cups frozen raspberries
Ingredient Line: 
1 tsp. confectioners' sugar

Instructions: 

1. Preheat oven to 350°F, and coat 9-inch round cake pan with cooking spray.
2. Beat sugar and margarine in bowl with electric mixer until pale and fluffy. Beat in vanilla, then egg. Whisk together flour, baking powder, and salt in separate bowl. Alternate adding flour mixture and milk to batter. Fold in raspberries. Spread batter in prepared pan.
3. Bake 45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold, and cool. Sprinkle with confectioners’ sugar.

Nutrition Information: 

Calories: 
217
Protein: 
4 g
Total Fat: 
5 g
Saturated Fat: 
2 g
Carbohydrates: 
39 g
Cholesterol: 
22 mg
Sodium: 
202 mg
Fiber: 
2 g
Sugar: 
17 g
Yield: 
Serves 10

Comments on this Recipe

Delicious cake! I've made it with blueberries and raspberries. Time to cook is a little more than 45 min.