| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Veg09 | 8 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1/3 | c | Sugar |
| 1/8 | t | Salt |
| 1/4 | c | Chilled stick margarine or |
| butter cut in small pcs | ||
| 1/2 | t | Baking powder |
| 1/4 | t | Baking soda |
| 1/3 | c | Fat-free sour cream |
| 2 | T | 1% low-fat milk |
| 1 | t | Vanilla extract |
| 1/2 | t | Almond extract |
| 1 | Egg | |
| Cooking spray | ||
| 3 | oz | Block-style fat-free cream |
| cheese softened | ||
| 2 | T | Sugar |
| 1 | Egg white | |
| 1/4 | c | Raspberry preserves |
| 1/3 | c | Raspberries |
| 2 | T | Sliced almonds |
INSTRUCTIONS
Preheat oven to 350 ø 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 ø 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 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 317
Calories From Fat: 138
Total Fat: 15.7g
Cholesterol: 47.9mg
Sodium: 508.1mg
Potassium: 111.4mg
Carbohydrates: 32.5g
Fiber: 1.1g
Sugar: 12.7g
Protein: 12g