Fresh Raspberry-Mousse Almond Crumb Cake
Contributed by Leslie B. (Pierson, MI)
1 c unbleached all-purpose flour
1/3 c sugar
1/8 tsp sea salt
5 Tbsp unsalted butter, chilled, cut into small pieces
1/2 c low-fat vanilla yogurt
1 1/4 tsp pure vanilla extract
1/2 tsp almond extract
1 large egg
1/2 tsp baking powder
1/4 tsp baking soda
4 oz. (1/2 pkg) light cream cheese, room temperature
1/3 c raspberry jam or preserves (preferably seedless)
3/4 c (3 1/2 oz.) fresh raspberries (optional)
3 Tbsp (5/8 oz.) sliced almonds
Preheat oven to 350 degrees. 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.
Add yogurt, vanilla and almond extracts, egg, baking powder and baking soda to mixture. Bear with electric mixer at medium speed until blended. Pour into 8-inch round nonstick baking pan.
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 (optional) and almonds.
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. Cut into 8 wedges.