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)
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)
