Fresh Raspberry-mousse Almond Crumb Cake

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 cup unbleached all-purpose flour
• 1/3 cup sugar
• 1/4 teaspoon sea salt
• 5 tablespoons unsalted butter, chilled, cut into small pieces
• 1/2 cup low-fat vanilla yogurt
• 1 1/4 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract
• 1 large egg
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 0.5 (4 ounce) package light cream cheese, room temperature
• 1/3 cup raspberry jam or 1/3 cup preserves, preferably seedless
• 1/4 cup fresh raspberry (optional)
• 3 tablespoons almonds, sliced

Recipe

• 1 preheat oven to 350 degrees.
• 2 combine flour, sugar and salt in a large bowl; cut in butter with a pastry blender or potato masher until crumbly.
• 3 reserve 1/2 cup for later use.
• 4 add yogurt, vanilla and almond extracts, egg, baking powder and baking soda to mixture.
• 5 beat with electric mixer at medium speed until blended.
• 6 pour into 8-inch-round nonstick baking pan.
• 7 in a small bowl, combine cream cheese and jam; beat at low speed until blended.
• 8 spread evenly over batter.
• 9 top with reserved flour mixture, sprinkling of raspberries (optional) and almonds.
• 10 bake for 45 minutes, or until edges are browned and center is nearly set.
• 11 cool on a rack.
• 12 refrigerate 3 hours, or until well chilled.
• 13 cut into 8 wedges.