Raspberry-Almond Crumb Cake

Cooking Recipes Catalogue

A crumbly, fresh raspberry topping takes this cake to first place.

INGREDIENTS (for 8 servings):


  • Preheat oven to 350 degrees.
  • 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 degrees for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

  • Reprinted with permission of Cooking Light® magazine. All rights reserved.

    CALORIES 217 (31% from fat); FAT 7.4g (sat 1.4g, mono 3.3g, poly 2.1g); PROTEIN 5.6g; CARB 31.7g; FIBER 0.7g; CHOL 30mg; IRON 1mg; SODIUM 234mg; CALC 66mg