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Old 10-23-2010, 12:04 PM   #1
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Cake Fav. Raspberry Almond Crumb

This is my favorite LC coffee cake. Originated by Carolyn
This is lovely. Try it....

LOW CARB RASPBERRY-ALMOND CRUMB CAKE
3 1/2 ounces almond flour, 3/4 cup plus 2 tablespoons
1/3 cup granular Splenda *
1/8 teaspoon salt
1/4 cup cold butter, cut into small cubes
1/2-teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup sour cream
2 tablespoons heavy cream
1 teaspoon vanilla
1 egg
3 ounces cream cheese
2 tablespoons granular Splenda or equivalent liquid Splenda
1/8-teaspoon almond extract
1 egg white
1/3-cup sugar free raspberry jam (or flavor of your choice)
3/4 ounce sliced almonds, 2 tablespoons
In a medium bowl, mix the almond flour, 1/3 cup granular Splenda and salt; cut in butter until you get coarse crumbs. Reserve 1/2 crumb mixture for topping and keep chilled until needed.
To remaining nut mixture, add baking powder, baking soda, sour cream, heavy cream, vanilla and whole egg. Beat on medium speed with mixer until blended. Spread in greased 8-inch round cake pan.
In same mixing bowl, beat cream cheese, 2 tablespoons granular Splenda (or 1/4 teaspoon liquid), almond extract and egg white on medium speed until smooth. Spread evenly over batter in pan. Top with dollops of jam. Sprinkle reserved topping and sliced almonds over the top. Bake at 350║ 30 minutes, or until cake springs back when lightly touched. Cool before serving.
Makes 8 servings
Can be frozen
* Granular Splenda is required here. Liquid would not get evenly distributed throughout the mixture.
With sugar free jam and granular Splenda:
Per Serving: 234 Calories; 21g Fat; 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
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Old 10-23-2010, 12:21 PM   #2
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Oh, you are so sweet, Barbo..I like it, too..

However, you need to try the Almond Apple Tart below..very nommie.
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Old 10-23-2010, 01:13 PM   #3
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I've been obsessed with this recipe all week, I think I'll have to try it (or the apple variation) tomorrow.
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Old 10-24-2010, 12:59 PM   #4
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Made it yesterday

This is the third fruit jam that I have tried with this recipe
and they all are delicious. No fail recipie. I used my home grown
boysenberry sugar free jam. Yummie. A little bit of this goes
a long way. I've previously used raspberry and then peach from
our tree. The almonds go very well with all flavors.
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Old 10-24-2010, 01:30 PM   #5
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I've got one of these cooling now, but it doesn't look much like the photo I've seen associated with this recipe, and it seems very..soft. Hard to describe. Smelled heavenly though. (I followed the instructions as written, no subs but had to leave out almond extract.) I may be back for advice after I cut into it.

Main thing I was a little sketchy on was how to add the second layer of batter (the cream cheese layer). This layer was thicker/goopier than the first layer (the almond flour + dairy etc, the crust basically), so there was no real way to spread it. I had to drop in spoonfuls.

Edit: Yeah, it seems I didn't bake it long enough (went the full 30 min, hmm). Popping it back in the oven for a bit. Tastes amazing, though. Would still appreciate assembly advice.

Last edited by Perdita; 10-24-2010 at 01:53 PM..
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Old 10-24-2010, 02:28 PM   #6
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Perdita

I cooked it for 30 minutes and then took it out and
decided to off oven heat and leave it in for another
10-15 min. It was perfect.
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Old 10-25-2010, 09:37 AM   #7
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I've edited the recipe that's posted on my site so that it now says:

Quote:
In the same mixing bowl, beat the cream cheese, 2 tablespoons granular Splenda or equivalent liquid, almond extract and the egg white on medium speed until smooth. Drop the cream cheese mixture by spoonfuls, trying to distribute it as evenly as possible, over the batter in the pan.
It's been a long time since the last time I made that recipe but I seem to recall that it was very soft when it first came out of the oven. It set up a bit as it cooled. Also, I used one of those dark Baker's Secret pans and they bake things a lot more quickly than regular pans.
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Old 10-25-2010, 11:03 AM   #8
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Linda Sue

Thanks for clarifying this recipe. It needed a bit of help.
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Old 10-25-2010, 05:50 PM   #9
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This is such a wonderful recipe. My husband loves it. I made it the first time with almond meal, then found some almond flour. The difference was amazing The almond flour makes a cake that is so much like a traditional crumb cake, no one would ever know it it low carb. Thank you!

Dee
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Old 10-25-2010, 06:40 PM   #10
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Thanks for the clarifications, LindaSue.

It's really really good. You really have no sense at all that it's a lowcarb dessert. If anything I think I oversweetened it. This was my first time using SF raspberry preserves (Polaner) and they are really good for this.

This'll be a great holiday recipe.
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