Fresh Raspberry-Mousse Almond Crumb Cake
Jo
ingredients
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1/8 tsp salt
- 5 Tbsp unsalted butter, chilled, cut into small pieces
- 1/2 cup low-fat vanilla yogurt
- 1 1/4 tsp vanilla extract
- 1/2 tsp almond extract
- 1 large egg
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 4 ounces (1/2 package) cream cheese, softened
- 1/3 cup raspberry jam or preserves
- 3/4 cup fresh raspberries
- 3 Tbsp sliced almonds
directions
- 1
Preheat oven to 350° F.
- 2
Combine flour, sugar, and salt in a large bowl; cut in butter with a pastry cutter until crumbly. Reserve 1/2 cup for later use.
- 3
Add yogurt, vanilla, and almond extracts, egg, baking powder, and baking soda to mixture. Beat with electric mixer at medium speed until blended. Pour into 8 inch round nonstick baking pan.
- 4
In a small bowl, combine cream cheese and jam, beat at low speed until blended. Spread evenly over batter. Top with reserved flour mixture, sprinkling of raspberries and almonds.
- 5
Bake for 45 minutes or until edges are browned and center is nearly set. Cool on a rack. Refrigerate 3 hours, or until well chilled. Serve.
notes
Calories: 250 Protein: 5g Carbs: 30g Fat: 12g Saturated fat: 7g Fiber: 1g
Source: Jo
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews