Raspberry-Almond Crumb Cake Recipe - Allrecipes.com
Raspberry-Almond Crumb Cake Recipe

Raspberry-Almond Crumb Cake

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

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Original recipe makes 8 servings Change Servings
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Directions

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

  • 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
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Reviews More Reviews

Sep 06, 2003

This recipe is awesome! I think it tastes wonderful with a little ice cream dolloped on top! If you like raspberries, then you'll like this.

 
Aug 22, 2005

I found this cake to be delightfully scrumptious. I made it very late one night and in a tired state of mind, and forgot to add the sliced almonds to the topping. The cake came out so smooth and delicate in texture and flavor that I actually think that the sliced almonds weren't necessary, it seemed to just melt in my mouth! The almond extract was just the right amount for an amaretto type taste. Serving it with a flavored coffee such as hazlenut or french vanilla would be a nice compliment to the crumb cake. The next time that I make this cake, I will try it with the almonds, only I might chop them up finely to add to the crumb mixture to keep it crumbly.

 

14 Ratings

Sep 06, 2003

Very good - light & moist. Great dessert if you are trying to go light on the calories & fat (not too many carbs either!)

 
Dec 26, 2007

Easy and excellent. I confess that I already had full-fat sour cream and cream cheese on hand, so I used those, and it came out perfectly. Used a 9" pan and baked for 25 minutes, just right. Moist, light, delicious. I'll try it again with the low-fat ingredients because I'm sure it'll taste just as great. Also, my kids scarfed it down, which always makes a recipe a winner.

 
Apr 30, 2006

Sooo good!! I made this for a brunch and everyone loved it. Nice texture and great taste. I followed the recipe exactly, and it was done in exactly 30 minutes.

 
May 16, 2006

I find almond extract to be very artificial in taste, even with just 1/2 tsp, so I used about 1/8 tsp of almond extract and a touch more vanilla extract. Cake came out wonderful in texture and flavor. A definite keeper.

 
Sep 06, 2003

This recipe is light and delicious

 
Aug 02, 2006

This was very delicious!! It tastes so "expensive".. delicate and gourment :)

 

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