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Raspberry-almond Crumb Cake

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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.

A Message from our Provider:

“You can fool yourself. You can never fool God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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