Raspberry-Almond Crumb Cake

[Guest guest]

Maggie: Would you believe it -- I found the recipe! What a great memory you

have -- it *was* in the May 98 issue and on the cover! It was part of a

feature called " Incredible Crumb Cakes " .

 

* Exported from MasterCook *

 

Raspberry-Almond Crumb Cake

 

Recipe By : Cooking Light, May, 1998, page 114

Serving Size : 8 Preparation Time :0:00

Categories : Cakes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup all-purpose flour

1/3 cup sugar

1/8 teaspoon salt

1/4 cup chilled stick margarine or butter -- cut in small pcs

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 raspberries

2 tablespoons sliced almonds

 

Preheat oven to 350 ° F.

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.

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 1/2 cup flour mixture and almonds. Sprinkle

crumb mixture over raspberries. Bake at 350 ° F for 30 minutes or until cake

springs back when touched lightly in center. Cool on a wire rack.

 

 

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