Raspberry Almond Coffee Cake
Low Fat Recipe
Don't be intimidated by the list of ingredients in this tasty cake! Raspberries and almonds pair up to make it well worth the effort and it's not nearly as difficult as it might appear.
1 cup all purpose flour
1/3 cup white sugar
1/8 teaspoon salt
1/4 cup chilled butter, cut into small pieces
>1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup fat free sour cream
2 tablespoons 1-percent low fat milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 ounces fat free cream cheese, softened
2 tablespoons white sugar
1 egg white
1/4 cup raspberry preserves
1/3 cup fresh raspberries
2 tablespoons sliced almonds
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 Raspberry-Almond Coffee Cake on a wire rack.
If desired, you can substitute margarine for the butter.
Yield: 8 servings
Serving size: 1 slice
Calories: 217; Fat: 7.4g; Protein: 5.6; Carbohdyrate: 31.7; Fiber: 0.7g; Cholesterol: 30mg; Sodium: 234