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Raspberry Buckle




Source of Recipe


Internet


List of Ingredients




2 cups all-purpose flour
2½ tsp. baking powder
¼ tsp. salt
½ cup shortening
¾ cup sugar
1 egg
½ cup milk
2 cups fresh or frozen raspberries
½ cup all-purpose flour
½ cup sugar
½ tsp. ground cinnamon
¼ cup butter or margarine

Recipe



Grease bottom and ½ inch up sides of a 9x9x2-inch or 8x8x2-inch baking pan; set aside. Combine the 2 cups flour, the baking powder, and salt.

In another mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add the ¾ cup sugar. Beat on medium to high speed 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 raspberries. Combine the ½ cup flour, the ½ cup sugar, and the cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over raspberries. Bake in a 350º oven for 50 to 60 minutes or until golden. Serve warm. Makes 9 servings.