Raspberry-Almond Crumb Cake

Photo: Howard L. Puckett; Styling: Cathy Muir

Yield: 8 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 217
  • Calories from fat: 31%
  • Fat: 7.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 2.1g
  • Protein: 5.6g
  • Carbohydrate: 31.7g
  • Fiber: 0.7g
  • Cholesterol: 30mg
  • Iron: 1mg
  • Sodium: 234mg
  • Calcium: 66mg

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

Preparation

  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.
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