Fresh Raspberry-Mousse Almond Crumb Cake

By anonsouthernbell

Ingredients

• 1 c unbleached all-purpose flour
• 1/3 c sugar
• 1/8 tea sea salt
• 5 tabl unsalted butter, chilled, cut into small pieces
• 1/2 c low-fat vanilla yogurt
• 1 1/4 tea vanilla extract
• 1/2 tea almond extract
• 1 large egg
• 1/2 tea baking powder
• 1/4 tea baking soda
• 4 oz cream cheese, room temp
• 1/3 c raspberry jam or preserves (preferably seedless)
• 3/4 c (3 1/2 oz) fresh raspberries (optional)
• 3 tabl (3/8 oz) sliced almonds

Details

Servings 8

Preparation

Step 1

Preheat oven to 350. Combine flour, sugar and salt in a large bowl; cut in butter w/a pastry blender or potato masher until crumbly. Reserve 1/2 c for later use.

Add yogurt, vanilla and almond extracts, egg, baking powder, & baking soda to mixture. Beat w/ electric mixer at medium speed until well blended.

Pour into 8-in round nonstick baking pan. In a small bowl, combine cream cheese and jam; beat at low speed until blended. Spread evenly over batter. Top w/ reserved flour mixture, sprinkling of raspberries (optional) and almonds. Bake for 45 min or until edges are browned and center is nearly set. Cool on a rack. Refrigerate for 3 hours or until well chilled. Cut into 8 wedges.