| 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 ° 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 ° 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:
“Hell! . . . I’d forgotten about that!”