Cooking Wright

Raspberry-Almond Crumb Cake


1 cup flour
1/3 cup sugar
1/8 teaspoon salt
1⁄4 cup chilled 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 oz. 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


1. Preheat oven to 350.
2. Lightly spoon flour into a dry measuring cup; level with knife. Combine flour,1/3 cup sugar, and salt in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Reserve 1⁄2 cup flour mixture for topping.
3. Combine remaining flour mixture, baking powder, and baking soda, and add sour cream, milk, extracts, and egg. Beat at medium speed until blended. Spoon 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 reserved mixture and almonds and sprinkle over the top. Bake at 350 for 30 minutes or until cake springs back when touched lightly in center. Cool on wire rack.

Yield: 8 servings
Calories 217 (31% from fat); Fat 7.4 g. (sat 1.4 g., mono 3.3 g., poly 2.1 g); Protein 5.6 g.; Carb 31.7 g., Fiber 0.7 g.; Chol 30 mg; Iron 1 mg; Sodium 234 mg; Calc 66 mg.

This is super yummy and I think very impressive looking too (for those of us who don’t have an impressive cooking reputation).

Back to all Desserts recipes