Lemon-Raspberry Streusel Cake |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Buttery almond streusel tops the luscious, raspberry-studded lemon cream in these very special bars. If desired, an icing made with 1 cup powdered sugar and 3 teaspoons lemon juice may be drizzled over the cooled bars.Jeanne Holt, Saint Paul, Minnesota Ingredients:
1/3 cup shortening |
1/3 cup butter, softened |
1-1/4 cups sugar |
3 eggs |
1/2 teaspoon almond extract |
2-1/4 cups king arthur unbleached all-purpose flour |
1-1/4 teaspoons baking powder |
1/2 teaspoon salt |
1 package (8 ounces) cream cheese, softened |
1/2 cup lemon curd |
1/2 cup seedless raspberry jam |
1 cup fresh raspberries |
streusel: |
2/3 cup king arthur unbleached all-purpose flour |
1/3 cup sugar |
1/3 cup sliced almonds, finely chopped |
1/4 cup cold butter |
icing: |
1 cup confectioners' sugar |
4 teaspoons lemon juice |
Directions:
1. In a large bowl, cream the shortening, butter and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1 cup batter.
2. Spread remaining batter into a greased 13-in. x 9-in. baking pan. Combine the cream cheese and lemon curd; spoon over batter. In a small bowl, beat jam; stir in raspberries. Drop by tablespoonfuls over lemon mixture. Drop reserved batter by tablespoonfuls over top.
3. For streusel, in a small bowl, combine the flour, sugar and almonds. Cut in butter until crumbly. Sprinkle over batter.
4. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
5. Combine icing ingredients; drizzle over cake. Yield: 24 servings.
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