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Fresh Raspberry-Mousse Almond Crumb Cake - Dan Crites

Recipe

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Ingredients

  • 1 cup flour
  • .33 cup sugar
  • .125 tsp salt
  • 8 tbsp butter, cut into small pieces
  • .5 cup low-fat vanilla yogurt
  • 1.25 tsp vanilla
  • .5 tsp almond extract
  • 1 egg
  • .5 tsp baking powder
  • .25 tsp baking soda
  • 4 oz cream cheese, softened
  • .33 cup raspberry jam
  • .75 cup fresh raspberries
  • 3 tbsp sliced almonds

Steps

  1. Preheat oven to 350F. 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, baking soda to mixture. Beat with electric mixer at medium speed until blended. Pour into 8-inch-round nonstick 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 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.
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