Name: Raspberry-Almond Crumb Cake
Ingredients: 1 c All-purpose flour; 1/3 c Sugar; 1/8 ts Salt; 1/4 c Chilled stick margarine or butter; cut in small pcs; 1/2 ts Baking powder; 1/4 ts Baking soda; 1/3 c Fat-free sour cream; 2 tb 1% low-fat milk; 1 ts Vanilla extract; 1/2 ts Almond extract; 1 lg Egg; Cooking spray; 3 oz Block-style fat-free cream cheese; softened; 2 tb Sugar; 1 lg Egg white; 1/4 c Raspberry preserves; 1/3 c Raspberries; 2 tb Sliced almonds

The roots of this depravity are quite evident in very young children. Babies may not show all the ugly outworkings of sin, but their selfishness is quite apparent. Any time of the day or night they will howl when their little egos are annoyed. Brothers and sisters have noticed how small children are self-seeking. When treats are being given, a “me first” attitude prevails. Small children want the chief attention. It is all self-serving. This all-demanding self-will matures into that of a grasping adult. Though clever devices will make the selfishness polite and genteel, all of life outside of Christ is for one thing – self!... Self is the idol to which all men naturally bow.

Walter Chantry

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Veg09	8	servings

INGREDIENTS

1	c	All-purpose flour
1/3	c	Sugar
1/8	ts	Salt
1/4	c	Chilled stick margarine or butter; cut in small pcs
1/2	ts	Baking powder
1/4	ts	Baking soda
1/3	c	Fat-free sour cream
2	tb	1% low-fat milk
1	ts	Vanilla extract
1/2	ts	Almond extract
1	lg	Egg
		Cooking spray
3	oz	Block-style fat-free cream cheese; softened
2	tb	Sugar
1	lg	Egg white
1/4	c	Raspberry preserves
1/3	c	Raspberries
2	tb	Sliced almonds

INSTRUCTIONS

Preheat oven to 350 &deg; F.
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 &deg; F for 30 minutes or
until cake springs back when touched lightly in center. Cool on a wire
rack.
Recipe by: Cooking Light, May, 1998, page 114
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