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Strawberry Buckle

Submitted by: Mary on 02/17/2004
1819 views
2.58 avg rating
165 votes
 
 
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Ingredients

1/2 Stick butter, softened
3/4 C Splenda, granular
1 Egg, beaten
1/2 t Vanilla extract
1/2 C Heavy cream
2 C Almond flour, sifted well
3 t Baking powder
1/2 t Salt
2 C Fresh strawberries, sliced


TOPPING:

1/2 Stick butter, softened
1/4 C Brown sugar twin
1/3 C Almond flour, sifted well
1/2 t Cinnamon
Dash nutmeg

Directions

In large mixing bowl cream splenda and butter until light and fluffy.



Blend in eggs and vanilla, then add the heavy cream.



In a separate bowl sift together the dry ingredients.



Stir dry ingredients into the liquid mixture.



Fold in the berries.



Spread in greased and almond floured 9 X 9 inch baking pan.



TOPPING:



Cream butter and brown sugar twin together until fluffy.



Blend in the almond flour and cinnamon. Sprinkle mixture over batter, dash with nutmeg.



Bake in preheated 375F degree oven for 30 to 35 minutes.



Serve warm with sweetened cream.

Servings

8

Calories

5.75

Time to prepare

20 minutes

Difficulty

Easy
 

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