Try this Raspberry-Almond Crumb Cake recipe, or contribute your own.
Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 8 servings | ||
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Calories: 239 | ||
Calories from Fat: 15 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 27.3mg | 8 % | |
Sodium 293.1mg | 10 % | |
Potassium 74.1mg | 2 % | |
Total Carbohydrate 53.3g | 16 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 52.2g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 239
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