Raspberry-almond crumb cake

8 servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
⅓ cup Sugar
⅛ teaspoon Salt
¼ cup Chilled stick margarine or butter; cut in small pcs
½ teaspoon Baking powder
¼ teaspoon Baking soda
⅓ cup Fat-free sour cream
2 tablespoons 1% low-fat milk
1 teaspoon Vanilla extract
½ teaspoon Almond extract
1 large Egg
Cooking spray
3 ounces Block-style fat-free cream cheese; softened
2 tablespoons Sugar
1 large Egg white
¼ cup Raspberry preserves
⅓ cup Raspberries
2 tablespoons Sliced almonds

Directions

Preheat oven to 350ø F.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, ⅓ cup sugar, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve ½ 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 ½ cup flour mixture and almonds.

Sprinkle crumb mixture over raspberries. Bake at 350 ø F for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

Recipe by: Cooking Light, May, 1998, page 114 Converted by MM_Buster v2.0l.

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