- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1 egg
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup nonfat plain yogurt
- 1 pint fresh strawberries
- 1 pint fresh raspberries
- 1/2 cup white sugar
- 1/2 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 cup butter
- Preheat oven to 375 degrees F (190 degrees C). Grease one 11×7 inch glass baking dish.
- Cream 1/2 cup of the butter or margarine with 1/2 cup of the white sugar until light, beat in the egg. Add the baking powder and the salt. Stir in the 2 cups of flour one cup at a time alternating with the yogurt. Spread batter into the prepared pan. Arrange fruit over top of batter. Sprinkle topping over fruit.
- To Make Topping: Mix together 1/2 cup white sugar, 1/2 cup flour, 1/2 cup butter or margarine, and the cinnamon until the mixture resembles coarse crumbs.
- Bake at 375 degrees F (190 degrees C) for 1 hour and 15 minutes or until the cake is top is puffed and nicely browned. Allow cake to cool. You can serve it directly from the baking dish or for a more attractive presentation, I cut it up into squares and arrange them on a platter.