MINI STRAWBERRY BUCKLE CAKE

Mini Strawberry Buckle Cake image

Prepare this Mini Strawberry Buckle Cake recipe to serve at your next party. These individual cakes are the perfect size for people to pick up and eat without the mess.

Provided by My Food and Family

Categories Dairy

Time 50m

Yield 8 servings

Number Of Ingredients 14

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Ingredients

1-1/2 cups flour, divided
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup granulated sugar
1/2 cup butter, softened
1 egg
1/4 tsp. almond extract
1/2 cup 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 slivered almonds
1/2 cup thawed COOL WHIP LITE Whipped Topping

Steps:

Heat oven to 350ºF.
Mix 1 cup flour, baking powder and soda. Beat granulated sugar and 1/2 cup softened butter 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 with 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 rimmed baking sheet.
Bake 30 min. or until toothpick inserted in centers comes out clean.
Serve warm or at room temperature topped with COOL WHIP.

Nutrition Facts : Calories 400, Fat 22 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 75 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g