Serve these Mini Strawberry Buckle Cakes at your next party. These individual cakes are the perfect size for people to pick up and eat without the mess.
What You Need
Original recipe yields 8 servings
1-1/2 cups flour, divided
1/2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/2 cup butter, softened
3/4 cup granulated sugar
1/4 tsp. almond extract
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 cups sliced strawberries
1/4 cup packed brown sugar
1/8 tsp. dried rosemary leaves, crushed
1/4 cup cold butter
1/3 cup chopped PLANTERS Slivered Almonds, toasted
1/2 cup thawed COOL WHIP LITE Whipped Topping
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Let's Make It
Heat oven to 350ºF.
Mix 1 cup flour, baking powder and soda. Beat 1/2 cup softened butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in egg and almond extract. Add flour mixture alternately with sour cream, mixing well after each addition. Stir in berries. (Batter will be thick.) Spread onto bottoms of 8 (5-oz.) ramekins.
Combine remaining flour, brown sugar and rosemary in medium bowl. Cut in 1/4 cup cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts; sprinkle over batter. Place ramekins on baking sheet.
Bake 30 min. or until toothpick inserted in centers comes out clean. Serve warm or at room temperature topped with COOL WHIP.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Omit almond extract. Stir 1 Tbsp. chopped fresh mint in with the strawberries.
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.