Fresh Raspberry-Mousse Almond Crumb Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 236.59 ml unbleached all-purpose flour
- 78.78 ml sugar
- 1.23 ml sea salt
- 73.94 ml unsalted butter, chilled, cut into small pieces
- 118.29 ml low-fat vanilla yogurt
- 6.16 ml pure vanilla extract
- 2.46 ml almond extract
- 1 large egg
- 2.46 ml baking powder
- 1.23 ml baking soda
- 56.69 g package light cream cheese, room temperature
- 78.78 ml raspberry jam or 78.78 ml preserves, preferably seedless
- 59.14 ml fresh raspberry (optional)
- 44.37 ml almonds, sliced
directions
- Preheat oven to 350 degrees.
- Combine flour, sugar and salt in a large bowl; cut in butter with a pastry blender or potato masher until crumbly.
- Reserve 1/2 cup for later use.
- 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.
- 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 (optional) and almonds.
- 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.
- Cut into 8 wedges.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!