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Fresh Raspberry-Mousse Almond Crumb Cake

Rated : 
 by 44 people
Makes: 8 servings
Serving size: 1 piece View Nutrition Facts


  • 1 cup  unbleached all-purpose flour
  • 1/3 cup  sugar
  • 1/8 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
  • 4 ounces  light cream cheese, room temperature
  • 1/3 cup  raspberry jam or preserves (preferably seedless)
  • 3/4 cup  fresh raspberries (optional)
  • 3 tablespoons  sliced almonds


1. Preheat oven to 350 degrees F. 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.

2. Add yogurt, vanilla and almond extracts, egg, baking powder, and baking soda to mixture. Beat with electric mixer at medium speed until blended. Pour into 8-inch-round nonstick baking pan.

3. 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.

4. 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.

Fresh Raspberry-Mousse Almond Crumb Cake
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What do you think? Rate this recipe!

elisegreenberg1 wrote:

This dessert was absolutely fantastic. For step one, I used a potato masher to make the butter into tiny crumbles and it worked out fine. I put raspberries and almonds on top before putting it in the oven and then served it with fresh raspberries on the side. It was amazing and I'll definitely make it again!

5/14/2012 10:53:54 PM Report Abuse
jessicatlaux wrote:

In step 2 it says the flour mixture gets combined with the eggs, yogurt, etc and then that completed mix gets poured into the bottom of the round pan (it doesn't really have a crust). And then the 1/2 reserve flour mixture goes on after the cream cheese layer. I am planning on trying this recipe and will post the results.

2/3/2012 09:08:18 AM Report Abuse
sondra.monroe1 wrote:

no clear if the flour is to make a pie crust and the extra flour is to pour on top of the pie( after the mixture is poured ) Directions were not clearly written .Please try again because it looks great.

2/9/2011 10:53:24 AM Report Abuse
astrojunkie89 wrote:

try mixing in a few blackberries for a double dose of antioxidants ;)

1/18/2011 04:21:03 PM Report Abuse
ladyhelios wrote:


5/8/2010 12:09:01 PM Report Abuse

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