Recipe by Cooking Light magazine
"A crumbly, fresh raspberry topping takes this cake to first place."
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chilled stick margarine or butter, cut into small pieces
fat-free sour cream
1% low-fat milk
block-style fat-free cream cheese, softened
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.
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.
Very good - light & moist. Great dessert if you are trying to go light on the calories & fat (not too many carbs either!)
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.
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.
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.
This recipe is light and delicious
This was very delicious!! It tastes so "expensive".. delicate and gourment :)
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