“A crumbly, fresh raspberry topping takes this cake to first place.” - by Cooking Light magazine
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat oven to 350 degrees.
- 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 degrees for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.
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Reviews (11)
Rate This Recipe
"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...." See more"
REDPONYGIRL
"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 del..." See moreicate 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. "
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