RASPBERRY-ALMOND CRUMB CAKE - Page 2

Tater Head · 03-03-2007, 06:12 PM

Thank you, I'm making this next week for a couple of friends that are coming over for coffee. The base looks alot like pound cake.

lori121 · 03-03-2007, 06:27 PM

This is the best....... I made one on Fri. And I'm making another one on Sun.

walkingwoman · 03-04-2007, 06:52 PM

Tater Head · 03-05-2007, 01:45 PM

Quote:

Originally Posted by CarolynF

Here ya go..

With sugar free jam and granular Splenda:
Per Serving: 234 Calories; 21g Fat; 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs

With sugar free jam and liquid Splenda:
Per Serving: 233 Calories; 21g Fat; 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

Linda Sue: Thanks for the picture, my friend..I eliminated the sour cream in the original recipe because I thought it would make the cake with more body..
But, it's whatever peeps want to do..

Aren't these counts with the 1/3 cup of sour cream still in there? I need to enter this into ****** on the costume section.

LindaSue · 03-05-2007, 03:22 PM

Quote:

Originally Posted by Tater Head

Aren't these counts with the 1/3 cup of sour cream still in there? I need to enter this into ****** on the costume section.

Here are the numbers without the sour cream:

With sugar free jam and granular or liquid Splenda and no sour cream:
Per Serving: 214 Calories; 19g Fat; 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

There is only about a 1/4 of a carb difference between using granular Splenda and liquid Splenda so I didn't bother posting separate counts. With granular, the count is closer to 6.5 net carbs and liquid Splenda puts it at about 6.25 net carbs.

Tater Head · 03-05-2007, 07:19 PM

Quote:

Originally Posted by LindaSue

Here are the numbers without the sour cream:

With sugar free jam and granular or liquid Splenda and no sour cream:
Per Serving: 214 Calories; 19g Fat; 5g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

Thanks LindaSue, I just made it for tomorrow morning coffee. I had to bake it longer then 30 minutes, like 10 minutes longer. Anyone else have to do that. I sure hope it taste good, it looks great!.

LindaSue · 03-06-2007, 02:43 PM

Quote:

Originally Posted by Tater Head

I had to bake it longer then 30 minutes, like 10 minutes longer. Anyone else have to do that. I sure hope it taste good, it looks great!.

My oven may bake hotter than yours.

cathy30 · 03-07-2007, 05:39 PM

Carolyn:
Thanks for posting this recipe. I made it today and it was great. I actually used 2/3 cup frozen blueberries and it was wonderful. Thanks for turning me onto Almond Flour-I can see myself using this in many recipes.

LindaSue:
I'm also enjoying your website and looking for new creative meals for the family. Thanks for all the time you put into the site. I'm also glad you include a rating system and additional comments. I've been burned in the past with low carb recipes that are really bad, so your honesty is appreciated.

Cathy

crazyredhead · 04-29-2007, 12:15 PM

Just wanted to say thanks for this recipe (not sure if the kudos go to LindaSue or CarolynF? or both?), but either way thank you!!! I've been wanting to try it for a while now, and finally had a chance to make it. It was easy to make and absolutely delicious.

it!

Minnas · 04-29-2007, 01:45 PM

I'm so glad this got bumped because I have been meaning to try this forever! I just made it but made muffins instead of a whole cake and they are fantastic (I learned the hard way to let them cool in the pan a bit before removing)!! The sliced almonds on top really make the recipe! I used frozen raspberries that I cooked down a bit. I should have added a bit of sweetener to these but didn't think of it. I will next time. This is good enough for company and will be a regular for me from now on.

CarolynF · 04-29-2007, 03:04 PM

Hi..

Yup, it's mine..I need to make this again..Thanks for bumping it up.

jswalker1992 · 04-30-2007, 11:30 AM

I made this again last night. I used SF strawberry jam. It was so good! We had company over and they left with this recipe in hand.

ChristiansMom · 07-17-2007, 11:07 PM

This needs to be bumped because I saw this a few weeks ago and printed it out and saved it right away because it looked SO good!

I finally made it tonight and can I just say.. It was EVERYTHING I dreamed it could be. Tasted like heaven! I made it the original way with the sour cream and maybe next time I will omit it because it was a little moist but still delicious. I did not have any Almond Extract so I used Lemon instead. I also used the SF Raspberry Jam. I baked it in a 9x9 non-stick metal pan. It tasted alot like pound cake mixed with cheesecake topped with raspberries.. it was soooo good. I can't recommend this enough

I did want to say one thing about the directions though - it says to spread the cream cheese mixture evenly on top of the cake batter.. yeah, that wasn't going to happen. I think it's impossible to spread it but maybe I mixed it too long because it was rather thick and I had to drop it by spoonfuls instead. Same thing with the jam. Still turned out great and I'm having a hard time staying away from it.

Thanks Linda & Carolyn

CarolynF · 07-18-2007, 08:46 PM

Hey..thanks for bumping this..It is very yummy...

ChristiansMom · 07-19-2007, 12:28 AM

This stuff is evil. I can't stay away from it! It's the first thing I have baked LC that I haven't been able to limit myself with. I only have a couple of pieces left :blush:

crazyredhead · 09-06-2007, 01:59 PM

Bumping because this is one of my favorites, because I just recommended it to someone, because anyone who hasn't tried it should... and because I plan to make it again this weekend

lori121 · 07-20-2009, 04:55 PM

I think this deserves to be bumped again. It is so awesome.

CarolynF · 07-20-2009, 06:50 PM

Thanks...

I do love this buttery thing.

jacksmixedtape · 07-20-2009, 08:27 PM

I forgot how great this recipe is! Going to make it for my family this weekend. Can't be trusted to make it for myself, LOL. Thanks, Carolyn!!

Kevinpa · 07-20-2009, 10:17 PM

I made this tonight and subbed my flour mix for the almond flour and it turned out very nice.

lori121 · 07-21-2009, 05:38 AM

Isn't this the best?

victorianandmore · 07-21-2009, 06:13 AM

Would the baking time be the same for cupcake-size muffins? Anyone have any thoughts?

CarolynF · 07-21-2009, 10:36 AM

I think it would take less time for the cupcake sized muffins..Say 18-20 minutes..just guessing.

victorianandmore · 07-21-2009, 11:03 AM

Thanks Carolyn! I thought less time, too, but wasn't sure how much less.
Your recipe sounds great! Can't wait to try it. I was thinking about making it as muffins because just the THOUGHT of the whole cake sitting around spells trouble -- with the muffins, I can leave one out and freeze the rest!

CarolynF · 07-21-2009, 11:33 AM

Be sure to Pam the muffin papers..

SCOTTSDALEJULIE · 07-21-2009, 12:33 PM

Definately going to try this as soon as my cinnamon coffee cake is gone. Thanks Carolyn. Julie

victorianandmore · 07-21-2009, 12:51 PM

Quote:

Originally Posted by CarolynF

Be sure to Pam the muffin papers..

Will do. Thanks again Carolyn!
(P.S. All of your recipes sound so good!)

24Fan · 07-21-2009, 12:54 PM

This looks like a great company coffee cake, Carolyn! Is this a diff version of your Almond Torte? I loved that one but I don't buy Carbolose anymore.

Almond Torte (CarolynF):

--------------------------------------------------------------------------------

I found this "old" recipe that I used to make all the time..and I LCed it..just
made it...it is absolutely buttery fabulous!!!

Almond Torte

Preheat oven to 325..Grease a 9 inch or 8 inch springform pan

Base:

1 1/3 cup Carbalose
1 tsp baking powder
1/3 cup Splenda
1/2 cup butter, cut up
1 egg
1/2 tsp. almond extract
1/4 cup any sugar free jam

In a medium bowl, blend butter, egg and extract until smooth using 2 knives,
a large fork or a pie crust blender as for pie crust. Add dry ingredients and continue to blend. Pat into springform pan on the bottom and up the sides
about 1/2 to 3/4 of an inch. Spread jam over the crust and cover with Saran
wrap and refrigerate while making filling.

Filling:

1/2 cup butter, cut up
2/3 cup Splenda
1 cup almond flour
1/2 tsp. almond extract
1/2 tsp. vanilla extract
2 eggs

Cream butter and Splenda. Stir in almond flour and extracts . Add eggs, one at a time, beating well after each egg. Spoon filling over jam and bake at
50 minutes or until top is golden and firm.

Cool torte in pan. Spread 1/4 cup of sfree jam over the top for color.

I have NO idea what the counts are for this..depending on your sweetener..
but it is the best LC coffee cake I have ever made.

CarolynF · 07-21-2009, 03:24 PM

Yes, it is..This is double layered coffee cake with more of a cookie crust..and a slightly softer top..It is also very good.

Monkee · 07-22-2009, 12:16 AM

That looks amazing. Thanks for bumping this recipe. My mom (who just started to low-carb) was just asking me for a crumb cake recipe. I told her I would hunt one down and here pops this thread! Awesome.

I love this board!

03-07-2007, 05:39 PM	#38
cathy30 Senior LCF Member Join Date: Feb 2007 Location: Annapolis, MD Posts: 138 Gallery: cathy30 Stats: 188/173/135 (5'4") WOE: South Beach/Low Carb Start Date: 1st:September 2006, 2nd:February 2013	Carolyn: Thanks for posting this recipe. I made it today and it was great. I actually used 2/3 cup frozen blueberries and it was wonderful. Thanks for turning me onto Almond Flour-I can see myself using this in many recipes. LindaSue: I'm also enjoying your website and looking for new creative meals for the family. Thanks for all the time you put into the site. I'm also glad you include a rating system and additional comments. I've been burned in the past with low carb recipes that are really bad, so your honesty is appreciated. Cathy __________________ 65 hours of Callanetics completed

04-29-2007, 01:45 PM	#40
Minnas Very Gabby LCF Member!!! Join Date: Jan 2001 Posts: 4,616 Gallery: Minnas Stats: 28/8-10/8-10 WOE: Lost VLC/Now LC/Lower calorie through lower fat	I'm so glad this got bumped because I have been meaning to try this forever! I just made it but made muffins instead of a whole cake and they are fantastic (I learned the hard way to let them cool in the pan a bit before removing)!! The sliced almonds on top really make the recipe! I used frozen raspberries that I cooked down a bit. I should have added a bit of sweetener to these but didn't think of it. I will next time. This is good enough for company and will be a regular for me from now on. Last edited by Minnas; 04-29-2007 at 02:02 PM..

07-17-2007, 11:07 PM	#43
ChristiansMom Way too much time on my hands! Join Date: Jun 2003 Location: Southern California Posts: 17,138 Gallery: ChristiansMom Stats: :( :\| :)	This needs to be bumped because I saw this a few weeks ago and printed it out and saved it right away because it looked SO good! I finally made it tonight and can I just say.. It was EVERYTHING I dreamed it could be. Tasted like heaven! I made it the original way with the sour cream and maybe next time I will omit it because it was a little moist but still delicious. I did not have any Almond Extract so I used Lemon instead. I also used the SF Raspberry Jam. I baked it in a 9x9 non-stick metal pan. It tasted alot like pound cake mixed with cheesecake topped with raspberries.. it was soooo good. I can't recommend this enough I did want to say one thing about the directions though - it says to spread the cream cheese mixture evenly on top of the cake batter.. yeah, that wasn't going to happen. I think it's impossible to spread it but maybe I mixed it too long because it was rather thick and I had to drop it by spoonfuls instead. Same thing with the jam. Still turned out great and I'm having a hard time staying away from it. Thanks Linda & Carolyn __________________ Never dim your light for others, shine as bright as you can so they too may be interested in the origin of your Light. Matthew 5:14-16 376...366...356...346...336...326...316...306 296...286...276...266...256...246...236...226 216...206...196...186...176...166...156...146

09-06-2007, 01:59 PM	#46
crazyredhead MAJOR LCF POSTER! Join Date: Jan 2003 Location: northeast Posts: 2,138 Gallery: crazyredhead	Bumping because this is one of my favorites, because I just recommended it to someone, because anyone who hasn't tried it should... and because I plan to make it again this weekend Last edited by crazyredhead; 09-06-2007 at 02:00 PM..

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03-03-2007, 06:12 PM	#31
Tater Head Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Austin Texas Posts: 3,927 Gallery: Tater Head Stats: start weight 200/196.5 /goal 150 WOE: Protein Power	Thank you, I'm making this next week for a couple of friends that are coming over for coffee. The base looks alot like pound cake.

03-03-2007, 06:27 PM	#32
lori121 Very Gabby LCF Member!!! Join Date: Mar 2006 Posts: 3,251 Gallery: lori121 Stats: 206/ 160 WOE: Low Carb Start Date: June 10, 2013	This is the best....... I made one on Fri. And I'm making another one on Sun.

03-04-2007, 06:52 PM	#33
walkingwoman Way too much time on my hands! Join Date: Aug 2001 Location: Sunny Arizona Posts: 19,199 Gallery: walkingwoman WOE: maintaining 124-128 range Start Date: 2/1/13

04-29-2007, 12:15 PM	#39
crazyredhead MAJOR LCF POSTER! Join Date: Jan 2003 Location: northeast Posts: 2,138 Gallery: crazyredhead	Just wanted to say thanks for this recipe (not sure if the kudos go to LindaSue or CarolynF? or both?), but either way thank you!!! I've been wanting to try it for a while now, and finally had a chance to make it. It was easy to make and absolutely delicious. it!

04-29-2007, 03:04 PM	#41
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,946 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Hi.. Yup, it's mine..I need to make this again..Thanks for bumping it up.

04-30-2007, 11:30 AM	#42
jswalker1992 Guest Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 1,570 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	I made this again last night. I used SF strawberry jam. It was so good! We had company over and they left with this recipe in hand.

07-18-2007, 08:46 PM	#44
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,946 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Hey..thanks for bumping this..It is very yummy...

07-19-2007, 12:28 AM	#45
ChristiansMom Way too much time on my hands! Join Date: Jun 2003 Location: Southern California Posts: 17,138 Gallery: ChristiansMom Stats: :( :\| :)	This stuff is evil. I can't stay away from it! It's the first thing I have baked LC that I haven't been able to limit myself with. I only have a couple of pieces left :blush:

07-20-2009, 04:55 PM	#47
lori121 Very Gabby LCF Member!!! Join Date: Mar 2006 Posts: 3,251 Gallery: lori121 Stats: 206/ 160 WOE: Low Carb Start Date: June 10, 2013	I think this deserves to be bumped again. It is so awesome.

07-20-2009, 06:50 PM	#48
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,946 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Thanks... I do love this buttery thing.

07-20-2009, 08:27 PM	#49
jacksmixedtape Very Gabby LCF Member!!! Join Date: Nov 2007 Location: going to school in NC Posts: 3,514 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	I forgot how great this recipe is! Going to make it for my family this weekend. Can't be trusted to make it for myself, LOL. Thanks, Carolyn!!

07-21-2009, 05:38 AM	#51
lori121 Very Gabby LCF Member!!! Join Date: Mar 2006 Posts: 3,251 Gallery: lori121 Stats: 206/ 160 WOE: Low Carb Start Date: June 10, 2013	Isn't this the best?

07-21-2009, 06:13 AM	#52
victorianandmore Senior LCF Member Join Date: Nov 2007 Posts: 423 Gallery: victorianandmore	Would the baking time be the same for cupcake-size muffins? Anyone have any thoughts?

07-21-2009, 10:36 AM	#53
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,946 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	I think it would take less time for the cupcake sized muffins..Say 18-20 minutes..just guessing.

07-21-2009, 11:03 AM	#54
victorianandmore Senior LCF Member Join Date: Nov 2007 Posts: 423 Gallery: victorianandmore	Thanks Carolyn! I thought less time, too, but wasn't sure how much less. Your recipe sounds great! Can't wait to try it. I was thinking about making it as muffins because just the THOUGHT of the whole cake sitting around spells trouble -- with the muffins, I can leave one out and freeze the rest!

07-21-2009, 11:33 AM	#55
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,946 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Be sure to Pam the muffin papers..

07-21-2009, 12:33 PM	#56
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,058 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	Definately going to try this as soon as my cinnamon coffee cake is gone. Thanks Carolyn. Julie

07-21-2009, 12:54 PM	#58
24Fan Very Gabby LCF Member!!! Join Date: Oct 2004 Posts: 3,639 Gallery: 24Fan Stats: from 2004 to 2006 lost 118 lbs. Maintaining WOE: Atkins, low carb maintaining Start Date: 2004	This looks like a great company coffee cake, Carolyn! Is this a diff version of your Almond Torte? I loved that one but I don't buy Carbolose anymore. Almond Torte (CarolynF): -------------------------------------------------------------------------------- I found this "old" recipe that I used to make all the time..and I LCed it..just made it...it is absolutely buttery fabulous!!! Almond Torte Preheat oven to 325..Grease a 9 inch or 8 inch springform pan Base: 1 1/3 cup Carbalose 1 tsp baking powder 1/3 cup Splenda 1/2 cup butter, cut up 1 egg 1/2 tsp. almond extract 1/4 cup any sugar free jam In a medium bowl, blend butter, egg and extract until smooth using 2 knives, a large fork or a pie crust blender as for pie crust. Add dry ingredients and continue to blend. Pat into springform pan on the bottom and up the sides about 1/2 to 3/4 of an inch. Spread jam over the crust and cover with Saran wrap and refrigerate while making filling. Filling: 1/2 cup butter, cut up 2/3 cup Splenda 1 cup almond flour 1/2 tsp. almond extract 1/2 tsp. vanilla extract 2 eggs Cream butter and Splenda. Stir in almond flour and extracts . Add eggs, one at a time, beating well after each egg. Spoon filling over jam and bake at 50 minutes or until top is golden and firm. Cool torte in pan. Spread 1/4 cup of sfree jam over the top for color. I have NO idea what the counts are for this..depending on your sweetener.. but it is the best LC coffee cake I have ever made.

07-21-2009, 03:24 PM	#59
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,946 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Yes, it is..This is double layered coffee cake with more of a cookie crust..and a slightly softer top..It is also very good.

07-22-2009, 12:16 AM	#60
Monkee Blabbermouth!!! Join Date: Aug 2008 Location: Monkeeville USA Posts: 6,266 Gallery: Monkee Stats: Total Loss: -142 lbs WOE: The Monkee Way :) Start Date: Summer 08	That looks amazing. Thanks for bumping this recipe. My mom (who just started to low-carb) was just asking me for a crumb cake recipe. I told her I would hunt one down and here pops this thread! Awesome. I love this board!