Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups flour
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 1/2 tsp vanilla
- 1/3 cup milk
- 4 plums, cut in wedges
- 1 cup raspberries
- =
Directions
Heat oven to 350 degrees.
Mix first 4 ingredients in a bowl.
Beat butter and sugar in a bowl until smooth.
Beat in eggs and vanilla until combined.
Beat in flour mixture and milk to blend.
Scrape batter into a 9 inch square baking pan lined with nonstick foil, extending above pan.
Arrange plums in diagonal rows on top. Scatter with raspberries.
Rub streusel ingredients together until clumpy.
Scatter between fruit on areas of exposed batter.
Bake 55 min. or until done. Cool in pan.
Lift foil by ends onto work surface. Lift cake from foil onto a serving plate.
Dust with confectioners sugar.
MAKES 8 SERVINGS OF PLUM RASPBERRY BUCKLE