Raspberry-Almond Crumb Cake

Ingredients

• 0.5 teaspoon almond extract 
• 2 tablespoons almonds sliced
• 0.5 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 3 ounces weight cream cheese fat-free block-style softened
• 1 large eggs 
• 1 large egg whites 
• 1 cup flour all-purpose
• 2 tablespoons milk 1% low-fat
• 0.3 cup stick margarine chilled cut into small pieces
• 0.3 cup raspberries fresh
• 0.3 cup raspberry jam 
• 0.1 teaspoon salt 
• 0.3 cup cream fat-free sour
• 0.3 cup sugar 
• 2 tablespoons sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• knife
• wire rack
• blender
• cake form
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. 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.
4. 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.
5. Combine cream cheese, 2 tablespoons sugar, and egg white; beat at medium speed until blended.
6. Spread evenly over batter; dot with preserves. Top with raspberries.
7. Combine the reserved 1/2 cup flour mixture and almonds.
8. Sprinkle crumb mixture over raspberries.
9. Bake at 350 for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.