ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Raspberry-Almond Crumb Cake

Photo: Howard L. Puckett; Styling: Cathy Muir
Yield 8 servings (serving size: 1 wedge)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.