Raspberry-Almond Crumb Cake (pics)

[BettyR]

I made this last night for supper, it was very good! It was good warm with supper last night but I had a piece for breakfast this morning and I think it's even better cold.

Note* I used full fat ingredients, omitted the almond extract and upped the vanilla to 2 teaspoons. I added the extra egg yolk + 2 T. flour to the batter (saw no reason to waist it).
*I used half of an 8oz cream cheese +1T sugar.
*I also used frozen blackberries and blackberry jam instead of raspberries, it’s what I had on hand.

Raspberry-Almond Crumb Cake
From Cooking Light
Raspberry-Almond Crumb Cake Recipe - Rice/Grains - Cooking Light

1-cup all-purpose flour
1/3-cup sugar
1/8-teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
1/2-teaspoon baking powder
1/4-teaspoon baking soda
1/3-cup fat-free sour cream
2 tablespoons 1% low-fat milk
1-teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
Cooking spray
3 ounces block-style fat-free cream cheese, softened
2 tablespoons sugar
1 large egg white
1/4 cup raspberry preserves
1/3-cup fresh raspberries
2 tablespoons sliced almonds

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3-cup sugar, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2-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 1/2-cup flour mixture and almonds. Sprinkle crumb mixture over raspberries. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

Yield: 8 servings (serving size: 1 wedge)

[Kelleybean]

Hi Betty.

MMM! That looks awesome. Thanks so much for posting the recipe and the pictures. Emerald always says that the cable company needs to have “smellavision”. Well I think that computers need to figure out how to make “smell blasters”.

Kelley

[Mezzaluna]

Well I think that computers need to figure out how to make “smell blasters”.

We'll get Nicko working on that right away!

Betty, the cake is gorgeous! Thanks for the recipe and the picture.

[Kelleybean]

Hi Mezzaluna,

I just noticed that you are a fellow Wisconsinite. What area of WI are you from? Wouldn't that be cool if you were somewhere near me? Maybe I'll meet you some day. Hope yo get a chance to ejoy the April snow.

Kelley