Fresh Raspberry-Mousse Almond Crumb Cake
A cream cheese and raspberry jam layer sits between the cake and the crumb topping in this simple but beautiful dessert.
Ingredients
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1 cup unbleached all-purpose flour
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1/3 cup sugar
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1/8 teaspoon sea salt
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5 tablespoons unsalted butter, chilled, cut into small pieces
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1/2 cup low-fat vanilla yogurt
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1 1/4 teaspoon pure vanilla extract
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1/2 teaspoon almond extract
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1 large egg
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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4 ounces light cream cheese, room temperature
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1/3 cup raspberry jam or preserves (preferably seedless)
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3/4 cup fresh raspberries (optional)
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3 tablespoons sliced almonds
Directions
1.
Preheat oven to 350 degrees F. Combine flour, sugar, and salt in a large bowl; cut in butter with a pastry blender or potato masher until crumbly. Reserve 1/2 cup for later use.
2.
Add yogurt, vanilla and almond extracts, egg, baking powder, and baking soda to mixture. Beat with electric mixer at medium speed until blended. Pour into 8-inch-round nonstick baking pan.
3.
In a small bowl, combine cream cheese and jam; beat at low speed until blended. Spread evenly over batter. Top with reserved flour mixture, sprinkling of raspberries (optional) and almonds.
4.
Bake for 45 minutes, or until edges are browned and center is nearly set. Cool on a rack. Refrigerate 3 hours, or until well chilled. Cut into 8 wedges.
Nutrition information
Calories 250, Total Fat 12 g, Saturated Fat 7 g, Carbohydrate 30 g, Fiber 1 g, Protein 5 g.
Percent Daily Values are based on a 2,000 calorie diet
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