Cooking Light magazine
Original recipe yields 8 servings
This recipe is awesome! I think it tastes wonderful with a little ice cream dolloped on top! If you like raspberries, then you'll like this.
I found this cake to be delightfully scrumptious. I made it very late one night and in a tired state of mind, and forgot to add the sliced almonds to the topping. The cake came out so smooth and delicate in texture and flavor that I actually think that the sliced almonds weren't necessary, it seemed to just melt in my mouth! The almond extract was just the right amount for an amaretto type taste. Serving it with a flavored coffee such as hazlenut or french vanilla would be a nice compliment to the crumb cake. The next time that I make this cake, I will try it with the almonds, only I might chop them up finely to add to the crumb mixture to keep it crumbly.
Very good - light & moist. Great dessert if you are trying to go light on the calories & fat (not too many carbs either!)