Berry Nectarine Buckle

From Light & Tasty
 


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RATING
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I found this recipe in a magazine a long time ago, but modified it over the years. We enjoy its combination of blueberries, raspberries, blackberries and nectarines, particularly when the cake is served warm with low-fat frozen yogurt. —Lisa Darling, Rochester, New York


INGREDIENTS



* 1/3 cup all-purpose flour
* 1/3 cup packed brown sugar
* 1 teaspoon ground cinnamon
* 3 tablespoons cold butter
* BATTER:
* 6 tablespoons butter, softened
* 3/4 cup plus 1 tablespoon sugar, divided
* 2 eggs
* 1-1/2 teaspoons vanilla extract
* 2-1/4 cups all-purpose flour
* 2-1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup fat-free milk
* 1 cup fresh blueberries
* 1 pound medium nectarines, peeled, sliced and patted dry or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and patted dry
* 1/2 cup fresh raspberries
* 1/2 cup fresh blackberries


SERVINGS 20
CATEGORY Lower Fat
METHOD Baked
PREP 25 min.
COOK 35 min.
TOTAL 60 min.


DIRECTIONS




For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside.
    In a large mixing bowl, cream the butter and 3/4 cup sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Set aside 3/4 cup batter. Fold blueberries into remaining batter.
    Spoon into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Arrange nectarines on top; sprinkle with remaining sugar. Drop remaining batter by teaspoonfuls over nectarines. Sprinkle with raspberries, blackberries and reserved topping.
    Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
    Yield: 20 servings.

 



NUTRITIONAL INFO




Nutrition Facts: 1 piece equals 177 calories, 6 g fat (3 g saturated fat), 35 mg cholesterol, 172 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.