Raspberry-almond crumb cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| ⅓ | cup | Sugar |
| ⅛ | teaspoon | Salt |
| ¼ | cup | Chilled stick margarine or butter; cut in small pcs |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| ⅓ | cup | Fat-free sour cream |
| 2 | tablespoons | 1% low-fat milk |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Almond extract |
| 1 | large | Egg |
| Cooking spray | ||
| 3 | ounces | Block-style fat-free cream cheese; softened |
| 2 | tablespoons | Sugar |
| 1 | large | Egg white |
| ¼ | cup | Raspberry preserves |
| ⅓ | cup | Raspberries |
| 2 | tablespoons | Sliced almonds |
Directions
Preheat oven to 350ø F.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, ⅓ cup sugar, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve ½ cup flour mixture for topping; set aside.
Combine remaining flour mixture, baking powder, and baking soda, and add sour cream, milk, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8-inch round cake pan coated with cooking spray.
Combine cream cheese, 2 tablespoons sugar, and egg white; beat at medium speed until blended. Spread evenly over batter; dot with preserves. Top with raspberries. Combine the reserved ½ cup flour mixture and almonds.
Sprinkle crumb mixture over raspberries. Bake at 350 ø F for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.
Recipe by: Cooking Light, May, 1998, page 114 Converted by MM_Buster v2.0l.