Raspberry-Almond Crumb Cake

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Raspberry-Almond Crumb CakeRecipe
Photo: Howard L. Puckett; Styling: Cathy Muir
8 servings (serving size: 1 wedge)


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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.

Created date

May 1998

Nutritional Information

Calories 217
Caloriesfromfat 31 %
Fat 7.4 g
Satfat 1.4 g
Monofat 3.3 g
Polyfat 2.1 g
Protein 5.6 g
Carbohydrate 31.7 g
Fiber 0.7 g
Cholesterol 30 mg
Iron 1 mg
Sodium 234 mg
Calcium 66 mg