Raspberry-Almond Crumb Cake

Health score
2%
Raspberry-Almond Crumb Cake
45 min.
8
234kcal

Suggestions

Start with a paragraph tag:

Looking for a delightful and nutritious treat that's perfect for morning meals, brunch, or even dessert? Look no further! This Raspberry-Almond Crumb Cake is the ideal choice. With only 234 calories per serving, it's a guilt-free indulgence that serves 8. This scrumptious cake is not only delicious but also packed with health benefits, making it a fantastic addition to any meal. Who can resist its mouthwatering combination of fresh raspberries, almonds, and a hint of vanilla? Get ready to impress your friends and family with this delectable, low-calorie delight.

End with a paragraph tag.

Ingredients

  • 0.5 teaspoon almond extract 
  • tablespoons almonds sliced
  • 0.5 teaspoon double-acting baking powder 
  • 0.3 teaspoon baking soda 
  • ounces weight cream cheese fat-free block-style softened
  • large eggs 
  • large egg whites 
  • cup flour all-purpose
  • 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 
  • tablespoons sugar 
  • 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.

Nutrition Facts

Calories234kcal
Protein9.64%
Fat31.43%
Carbs58.93%

Properties

Glycemic Index
49.77
Glycemic Load
20.66
Inflammation Score
-4
Nutrition Score
5.8521738765032%

Flavonoids

Cyanidin
2.35mg
Petunidin
0.02mg
Delphinidin
0.07mg
Malvidin
0.01mg
Pelargonidin
0.05mg
Peonidin
0.01mg
Catechin
0.1mg
Epigallocatechin
0.09mg
Epicatechin
0.19mg
Epigallocatechin 3-gallate
0.03mg
Eriodictyol
0.01mg
Naringenin
0.01mg
Isorhamnetin
0.07mg
Kaempferol
0.01mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:233.52kcal
11.68%
Fat:8.17g
12.57%
Saturated Fat:1.64g
10.26%
Carbohydrates:34.48g
11.49%
Net Carbohydrates:33.3g
12.11%
Sugar:17.79g
19.77%
Cholesterol:25.58mg
8.53%
Sodium:276.05mg
12%
Alcohol:0.26g
100%
Alcohol %:0.37%
100%
Protein:5.64g
11.28%
Selenium:9.54µg
13.63%
Vitamin B2:0.22mg
12.69%
Phosphorus:121.15mg
12.12%
Manganese:0.21mg
10.39%
Folate:39.94µg
9.98%
Vitamin B1:0.14mg
9.65%
Calcium:87.38mg
8.74%
Vitamin A:337.31IU
6.75%
Vitamin E:1mg
6.69%
Iron:1.07mg
5.95%
Vitamin B3:1.1mg
5.48%
Fiber:1.18g
4.71%
Magnesium:17.04mg
4.26%
Copper:0.08mg
3.78%
Vitamin B12:0.22µg
3.66%
Zinc:0.52mg
3.48%
Potassium:118.5mg
3.39%
Vitamin B5:0.31mg
3.12%
Vitamin C:2.26mg
2.74%
Vitamin B6:0.04mg
1.82%
Vitamin D:0.17µg
1.11%
Source:My Recipes
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