Raspberry-Almond Crumb Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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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