The best delicious Raspberry-almond Crumb Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Raspberry-almond Crumb Cake recipe today!
Hello my friends, this Raspberry-almond Crumb Cake recipe will not disappoint, I promise! Made with simple ingredients, our Raspberry-almond Crumb Cake is amazingly delicious, and addictive, everyone will be asking for more Raspberry-almond Crumb Cake.
What Makes This Raspberry-almond Crumb Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Raspberry-almond Crumb Cake.
Ready to make this Raspberry-almond Crumb Cake Recipe? Let’s do it!
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1 c All-purpose flour
1/3 c Sugar
1/8 ts Salt
1/4 c Chilled stick margarine or
-butter; cut in small pcs
1/2 ts Baking powder
1/4 ts Baking soda
1/3 c Fat-free sour cream
2 tb 1% low-fat milk
1 ts Vanilla extract
1/2 ts Almond extract
1 lg Egg
Cooking spray
3 oz Block-style fat-free cream
-cheese; softened
2 tb Sugar
1 lg Egg white
1/4 c Raspberry preserves
1/3 c Raspberries
2 tb 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.
Yields
8 servings
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