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.
- ¾ cup sugar
- ¼ cup (1 stick) nonhydrogenated margarine or butter, softened
- 1 tsp. vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 2 tsp. baking powder
- ⅛ tsp. salt
- ¾ cup nonfat milk
- 2 cups frozen raspberries
- 1 tsp. confectioners’ sugar
1. Preheat oven to 350°F, and coat 9-inch round cake pan with cooking spray.
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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.